Caramelized Plantains with Rum and Powdered Sugar
Indulge in the sweet and savory flavors of caramelized plantains, a tropical delight that transforms humble green plantains into a luscious breakfast treat. This recipe calls for ripe plantains, which achieve their ideal sweetness as they ripen to a golden brown. The optional addition of dark Puerto Rican rum enhances the dish with a hint of complexity, while a dusting of powdered sugar adds a touch of sweetness to the crispy exterior. Serve these delightful rolls warm or cold, and let your guests customize their sweetness with an extra sprinkle of powdered sugar at the table. Perfect for breakfast or brunch, they are sure to impress your family and friends!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
ripe plantains
3 (peeled and sliced into 5 long strips each)
olive oil
3-4 tablespoons (for frying)
powdered sugar
to taste (for dusting before serving)
dark Puerto Rican rum
3-4 tablespoons (optional, for drizzling)
nutmeg
to taste (for sprinkling)
salt
to taste (for seasoning)
toothpick
as needed (for securing the rolls)
whipped cream or Cool Whip
optional (for serving)
Instructions
1
Peel and slice each ripe plantain into five long strips.
2
In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
3
Add the first batch of plantain strips to the pan, ensuring not to overcrowd. Fry until the underside is golden brown, approximately 3-4 minutes.
4
Flip the strips, adding an additional tablespoon of oil if needed. Cook for another 3-4 minutes until they are golden brown on both sides.
5
If desired, drizzle a bit of rum over the plantains during the last minute of frying for added flavor.
6
Sprinkle a pinch of nutmeg and a dash of salt on one side of the strips while they are still in the pan.
7
Remove the fried plantains from the pan and place them on a warm plate. Keep them warm in a 250°F (120°C) oven.
8
Repeat the frying process with the remaining plantain strips in batches until all are cooked.
9
Once all the plantains are fried, let them cool slightly before cutting each strip in half lengthwise.
10
Roll each half up tightly and secure with a toothpick to maintain the shape.
11
Transfer the rolled plantains back to the plate and allow them to cool fully. Once cooled, remove the toothpicks.
12
Just before serving, generously sprinkle powdered sugar over the plantains. Offer additional powdered sugar at the table in a sifter for guests to customize their sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for this plantain recipe?
The main ingredients are 3 ripe plantains, olive oil, powdered sugar, and optional dark Puerto Rican rum.
How should I prepare the plantains before frying?
You should peel the ripe plantains and slice each one into five long strips.
What type of oil is recommended for frying?
The recipe calls for 3 to 4 tablespoons of olive oil for frying.
How long do I need to fry the plantain strips?
Fry each side for approximately 3 to 4 minutes until they are golden brown.
What heat setting should I use for frying?
You should use medium heat to fry the plantain strips in a large frying pan.
Is the rum mandatory in this recipe?
No, the dark Puerto Rican rum is optional and used for drizzling to add complexity.
When should I add the rum if I choose to use it?
Drizzle the rum over the plantains during the last minute of frying.
What seasonings are added to the plantains?
A pinch of nutmeg and a dash of salt are used for seasoning while the strips are in the pan.
How do I keep the cooked plantains warm while finishing batches?
Place the fried plantains on a warm plate and keep them in a 250 degree Fahrenheit (120 degree Celsius) oven.
How do I create the rolled shape?
Cut each fried strip in half lengthwise, roll them up tightly, and secure them with a toothpick.
When should I remove the toothpicks?
Remove the toothpicks once the rolled plantains have cooled fully.
When is the powdered sugar added?
Generously sprinkle the powdered sugar over the plantains just before serving.
Can I serve these plantains cold?
Yes, these plantain rolls can be served either warm or cold.
What can I serve as a topping for these plantains?
You can serve them with optional whipped cream or Cool Whip.
How can guests customize their sweetness level?
You can offer additional powdered sugar at the table in a sifter for guests to use.
How many total strips will I have from three plantains?
Since each of the three plantains is sliced into five strips, you will have 15 long strips total.
Should I crowd the pan while frying?
No, you should fry the plantains in batches to ensure you do not overcrowd the pan.
What color should the plantains be when finished?
They should be a luscious golden brown on both sides.
How many ingredients are in this recipe?
There are 8 total ingredients listed, including optional items and garnishes.
Is this recipe suitable for breakfast?
Yes, it is described as a tropical delight perfect for breakfast or brunch.
What is the purpose of the salt in this sweet recipe?
A dash of salt is used to season the plantains and balance the sweetness.
Can I use green plantains for this specific recipe?
The recipe specifically calls for ripe plantains to achieve the ideal golden brown sweetness.
What is the total number of rolls produced?
If you have 15 strips and cut each in half lengthwise, you will make 30 small rolls.
How much rum is suggested for the recipe?
The recipe suggests 3 to 4 tablespoons of dark Puerto Rican rum.
Do I add oil when flipping the plantains?
You can add an additional tablespoon of oil when flipping if the pan seems dry.
How long should they cool before rolling?
Let them cool slightly after frying before cutting and rolling them.
Is this considered an easy recipe?
Yes, 'easy recipe' is one of the tags associated with this dish.
What kind of rum specifically is mentioned?
The recipe specifies dark Puerto Rican rum.
Can these be served as a dessert?
Yes, 'dessert' is one of the category tags for this recipe.
Is nutmeg added to both sides?
The instructions suggest sprinkling the nutmeg and salt on one side while they are still in the pan.