Tango Fried Green Plantains
Crispy fried green plantains with a tangy salt and vinegar sprinkle offer a savory snack or side, perfect for those craving a crunchy, flavorful treat with a hint of acidity.
Ingredients
Instructions
- Peel the plantains and slice diagonally into 1-inch thick pieces.
- Heat oil in a nonstick pan over medium heat.
- Fry the plantain slices until they are easily pierced with a fork and golden brown, about 3-4 minutes per side.
- Drain the fried plantains on paper towels to remove excess oil.
- Sprinkle with salt and vinegar for added tang.
Tips & Substitutions
For the best results, select firm, green plantains as they will hold their shape during frying. If you prefer a sweeter flavor, let the plantains ripen slightly before frying. You can use coconut oil or vegetable oil for frying, depending on your preference. To enhance the flavor, consider adding a sprinkle of garlic powder or paprika to the salt before serving.
Serving Suggestions
Serve Tango Fried Green Plantains as a delightful appetizer or snack, garnished with a sprinkle of salt and a drizzle of vinegar. They pair beautifully with a dipping sauce like garlic aioli or can be enjoyed alongside dishes like grilled chicken or fish. Consider serving them with a side of Cranberry Walnut Relish for a contrasting flavor.
Storage & Reheating
Store any leftover fried plantains in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a single layer on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes to restore their crispness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tango Fried Green Plantains contains roughly 667 calories, with 0g protein, 1g carbohydrates, and 75g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe plantains instead of green?
Ripe plantains will be sweeter and softer, which alters the texture and flavor of the dish. If you prefer a sweeter taste, you can use ripe plantains, but they will not achieve the same crispy texture as green plantains.
What oil is best for frying plantains?
Vegetable oil is commonly used for frying due to its high smoke point. However, you can also use coconut oil for a subtle flavor twist. Avoid using olive oil, as it has a lower smoke point and may burn during frying.
How can I make this dish vegan?
The recipe is already vegan, as it only includes plantains and oil. To enhance the dish while keeping it vegan, consider serving it with a side of spicy vegan dipping sauce or incorporating it into a larger vegan meal with beans and rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).