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4 Serves
90 Mins
1 g
18 g
1 g
Peel the ripe plantains and cut them into uniform 1-inch cubes using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Ripe Plantains
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
192 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a bowl, combine the ginger, nutmeg, cloves, and a pinch of salt to create a spice paste, then toss the plantain cubes in the mixture until evenly coated.
Heat vegetable oil in a deep-frying pot to 175°C using a thermometer to monitor the temperature.
Carefully add the seasoned plantain cubes to the hot oil in batches using tongs, frying until they are golden brown and caramelized on all sides.
Remove the fried plantains with a slotted spoon and drain them on paper towels to remove excess oil before serving hot.
Salt
Ginger
Nutmeg
Cloves
Vitamin A
0 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
192 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g40
g4
g
Moroccan
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g