Fried Plantain Crumble Recipe

Description:

A vibrant dish featuring golden-brown, crispy fried plantain slices topped with a sweet and crunchy crumble of brown sugar, toasted pecans (or walnuts), and shredded coconut. The plantains are tender on the inside with a delightful crunch on the outside, contrasting beautifully with the warm, caramelized topping. The aroma of cinnamon and nutmeg fills the air during baking, creating an inviting and delicious treat. The warm, golden-brown color of the plantains is further enhanced by the dark brown sugar and the lighter brown of the toasted nuts. The coconut adds small white flecks of texture and subtle sweetness to the overall appearance. The crumble is slightly uneven, creating a rustic and visually appealing presentation.

Ingredients:

• - 3 ripe plantains, peeled and sliced into 1/2-inch thick rounds
• - 1/4 cup all-purpose flour
• - 1/4 teaspoon ground cinnamon
• - 1/4 teaspoon ground nutmeg
• - Pinch of salt
• - 2 tablespoons vegetable oil
• - 1/2 cup brown sugar
• - 1/4 cup chopped pecans or walnuts
• - 1/4 cup shredded coconut

Instructions:

1. 1. In a medium bowl, combine the flour, cinnamon, nutmeg, and salt. Add the plantain slices and toss gently to coat evenly.
2. 2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot (about 3 minutes), carefully add the floured plantain slices to the skillet, ensuring not to overcrowd.
3. 3. Fry the plantains for 2-3 minutes per side, until golden brown and slightly crispy. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
4. 4. In a separate small bowl, combine the brown sugar, chopped pecans or walnuts, and shredded coconut.
5. 5. Once the plantains have cooled slightly, transfer them to a baking dish (approximately 8x8 inches).
6. 6. Sprinkle the brown sugar mixture evenly over the fried plantains.
7. 7. Preheat your oven to 350°F (175°C).
8. 8. Bake the plantain crumble for 10-12 minutes, or until the sugar mixture is melted and slightly caramelized, and the pecans/walnuts are toasted. The top should be bubbly and golden brown. Keep a close eye to prevent burning.