Fried Plantains

Submitted by:
Iniyan Ganesan, Davis, California, United States
Biochemistry

Image Source: Author

Ingredients

3 ripe plantains
1 pound dark baking chocolate
Grape seed oil
Rock salt

0. The most important part of this recipe is obtaining ripe plantains. The skin should be yellow and black or completely black. Grape seed oil can be substituted with another neutral-flavor oil or olive oil.

1. Peel and cut the plantains at an angle to obtain oval-shaped slices roughly 1-2 cm thick.

2. Preheat oil in a frying pan and shallow-fry the plantains. Flip the slices over half way through to get a dark brown color on both sides.

3. Drain off the oil and cool the plantains on a paper towel.

4. Melt the dark chocolate in a double boiler pan.

5. Dip half of the cooked plantain slice into the chocolate and place on parchment paper.

6. Sprinkle a small pinch of rock salt onto the chocolate before the chocolate sets, but not so soon that the salt melts.

7. Allow chocolate to set and enjoy

Background

This simple recipe is for those that love to meticulously measure quantities and follow precise protocols in the lab, but cannot be bothered to do this back home in the kitchen. All quantities written in the recipe are only intended as a rough guideline. I typically make it for friends at potluck gatherings. While plantains are more ubiquitous in Caribbean cuisine, they are popular in the United States as well.

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