plantain rolls
Peel plantains Slice them in ¼ inch slices (horizontally) Heat oil in the frying and add your plantain slices to the pan fried plantain rolls When they start getting golden brown, turn them over…
- Prep
- 10 min
- Cook
- 17 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Peel plantains Slice them in ¼
Peel plantains
Slice them in ¼ inch slices (horizontally)
Heat oil in the frying and
Heat oil in the frying and add your plantain slices to the pan
fried plantain rolls
When they start getting golden brown, turn them over
Remove from the frying pan when both sides are brown, and place them on a plater lined with paper towel to absorb the oil
Place codfish bulljaw on the end of your plantain slice and roll it
Secure the roll with the toothpick or skewer (I like using knotted bamboo)
Garnish and enjoy!
Garnish and enjoy!
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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