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.
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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.
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