In Memory Of Karen Nicole Smith, 1972 - 2016

Panko Crusted Fried Plantains.

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With a variety of banana and plantain trees in our kitchen garden at the back of our home, we grew up with a natural affection for boiled and/or fried plantains. Sunday lunch was all about the sides of boiled plantains to give the entire meal a sort of rounded appeal, with the natural sweetness of the plantain. It’s funny how I still crave plantains from time to time (would explain why I’m always experimenting with different recipes), but I’ve not had a ripe banana in about 20 years. I ate so much as a kid, I can’t stand the stuff now. PLUS.. the bananas we get in North America are simply not appealing to me (no real flavor or sweetness).

You’ll Need…

2 ripe plantains
1 cup panko bread crumbs
1-2 cups veg oil
1/2 cup orange juice

Note: When buying or using ripe plantains you want them to go black and discolored¬†(unlike bananas) – that’s when they are the sweetest.

Peel and slice the plantains into coins, place in a bowl and marinate with the orange juice for an hour or 2.

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Then it’s just a matter of rolling each slice in the Panko bread crumbs and set aside to fry ¬†(you may have to press on the plantain pieces for the Panko crumbs to stick on). I like breading them all before frying as they can cook pretty fast and it’s more convenient.

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Heat the vegetable oil on a medium flame then gently add the panko breaded plantain slices to the pan. Cook for 2-3 minutes on each side (until golden brown) and set on paper towels to soak up any extra oil. Serve/enjoy warm!

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Not your typical “Caribbean” way of preparing ripe plantains, but I assure you that you’ll love the slight crunchy exterior followed by the warm and sweet goodness inside. Do you have a unique way of preparing ripe plantains? Do share in the comment section below (keep the recipe private but share some details).


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