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4 Serves
88 Mins
Peel the ripe plantains and slice them into uniform cubes or diagonal slices using a sharp knife and cutting board.
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TanzanianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
9 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
1740 mg / 4,700 mgSodium
295 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
139 gAlcohol
0 g
Heat a generous amount of vegetable oil in a deep frying pan or heavy-bottomed pot over medium heat until it reaches approximately 175°C.
Carefully add the plantain pieces to the hot oil in batches, ensuring not to overcrowd the pan, and fry until they are golden brown and tender.
Remove the fried plantains using a slotted spoon and drain them on paper towels to remove excess oil.
Season the hot Alloco with salt and pepper to taste and serve immediately.
20
g3
g10
g
French