Fried Plantains

Fried Plantains is a traditional Anglo-Indian recipe from the 1860s for a classic dessert of flour dusted plantain halves fried in ghee and served garnished with crystallized sugar. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Fried Plantains.

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesDessert RecipesFusion RecipesBritish Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869. The recipe comes at the end of the section on PORTUGUESE CURRY (VINDALOO OR BINDALOO), so this is a Vindaloo curry paste or a curry paste from Goa.

Original Recipe

229.—Fried Plantains.

Slice or divide very ripe plantains lengthways into two; brush them slightly with the yolk of an egg;
dredge with flour, and fry in melted ghee. Serve up hot, sprinkled with crushed crystallized sugar.

Modern Redaction

Ingredients:

4 very ripe plantains, peeled and halved lengthways
1 egg yolk, beaten
flour for dusting
4 tbsp ghee
crystallized sugar, to garnish

Method:

Place a frying pan over medium heat and allow to warm up.

In the meantime, lightly brush the plantain halves with the egg yolk and dust with a little flour.

Add the plantain halves to the hot ghee and fry for about 4 minutes per side, until golden brown and heated through.

Serve warm, garnished with a spinkling of crystallized sugar.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.