The following are tips on how to fry perfect golden plantains known as Dodo in Nigeria.
- Make sure you use plantains not bananas.
- The plantains MUST be ripe but still firm. If soft, they will absorb oil, become soggy and will have burnt crunchy edges when done.
- Use deep frying. It creates a better overall golden look than shallow frying.
- Use clean vegetable oil. This means do not use oil that you have used to fry plantains many times. Do not use oil that have been previously used to fry such food items like fish, chin chin etc for plantains.
- The oil MUST be very hot when you add the plantains. The hot oil shocks the plantain slices on contact and seals them so they hardly absorb any oil. Cooking is science! 😉 But if your plantains are soft, this cannot happen, the plantains will absorb oil anyway.
- Do not overcrowd the plantains because this will reduce the temperature of the oil. The plantains will absorb oil and become soggy. At low temperatures, you are “cooking” the plantains in oil not frying them.
- After adding the plantain pieces, stir for a bit and reduce the heat a LITTLE bit.
- Stir from time to time for an even golden look.
- Once golden, remove and place in a paper-lined sieve. Plantains will go 1 shade darker even after taking them off the oil so bear this in mind when deciding the time to take them off.
Please add your own tips below.