4 Serves
82 Mins
Peel the ripe plantains and cut them into uniform one-inch cubes using a chef's knife on a cutting board.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
151 µg / 400 µgCalcium
12 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
917 mg / 4,700 mgSodium
295 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
In a mixing bowl, combine the plantain cubes with grated ginger, ground cloves, ground nutmeg, and a pinch of cayenne pepper. Toss well to ensure the plantains are evenly coated and let them marinate for 10 minutes.
Heat vegetable oil in a deep frying pan or heavy-bottomed pot over medium-high heat until it reaches approximately 175°C.
Carefully add the marinated plantain cubes to the hot vegetable oil in batches, using a slotted spoon to avoid overcrowding the pan.
Fry the plantains until they are golden brown and caramelized on all sides, then remove them with a slotted spoon and drain on paper towels. Season lightly with salt and pepper before serving hot.
27
g29
g22
g
