DISH RESEARCH · Side dish

Fried Plantains (Bannann Fri)

Mirlene’s selected green-plantain variation is deep-fried twice, with pressing and a return to salted water between the two fryings.

About Fried Plantains (Bannann Fri)

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

This selected Haitian fried-plantain recipe uses green plantains that are fried, pressed and fried again. The pieces are dipped in the same salted water between cooking stages and served with ready pikliz.

Water is placed in a bowl and seasoned with kosher salt. A chef’s knife helps slit and remove the plantain skin, then the peeled plantains are cut diagonally and transferred to the supplied lukewarm water.

Oil heats in a deep fryer. A spider spoon places the plantain pieces in the oil in batches, and the pieces fry on all sides until golden. They transfer to a paper-towel-lined plate to drain.

While the first-fried pieces are still warm, a wooden plantain press flattens them. The flattened pieces are dipped in the same salted water, then returned to the oil for the second frying.

The finished plantains transfer to a paper-towel-lined plate. Ready pikliz is the selected accompaniment.

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Dish type: Side dish
Preparation: Read the preparation
Water is placed in a bowl and seasoned with kosher salt. A chef’s knife helps slit and remove the plantain skin, then the peeled plantains are cut diagonally and transferred to the supplied lukewarm water. Oil heats in a deep fryer. A spider spoon places the plantain pieces in the oil in batches, and the pieces fry on all sides until golden. They transfer to a paper-towel-lined plate to drain. While the first-fried pieces are still warm, a wooden plantain press flattens them. The flattened pieces are dipped in the same salted water, then returned to the oil for the second frying. The finished plantains transfer to a paper-towel-lined plate. Ready pikliz is the selected accompaniment.

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Ingredients in Fried Plantains (Bannann Fri)

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Plantainbase
Vegetable Oilcooking medium
Saltseasoning

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Seychelles

Cuisines & regions

Seychellois Creole Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Haitian

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Green Haitian Fried Plantains Deep Fry