I love plantains!
Here’s how to make fried plantain rolls:
This weekend my family and I relaxed a bit. Since our return from Napa for a quick family vacation, I haven’t cooked as much as I did before our trip. I guess all that wine is working its way through my system.
I was still excited to cook something special for my family. We usually bond over our love plantains, and so this weekend presented the perfect opportunity to bond even more. We enjoy boiled plantains, roasted plantains, plantain pancakes, baked plantains (see recipe), and of course, fried plantains. So, I decided to step up my plantain game with some saltfish and toothpicks enhancing my fried plantains rolls. The fam wanted more! I suspect that this is going to be a favorite in our household.
This is a very simple recipe makes it easy to impress your plantain and saltfish loving guests, friends and family. Here’s how to make plantain rolls stuffed with saltfish.
How to make plantain rolls
- Toothpick (3 to 4 inches long)
- Frying pan
- 3 whole Plantains Sliced horizontally
- 1 cup Vegetable oil
- ½ lb codfish bulljaw See recipe for making bulljaw below
- ¼ cup Parsley or green onions for garnish
- Peel plantains
- Slice them in ¼ inch slices (horizontally)
- Heat oil in the frying and add your plantain slices to the pan
- When they start getting golden brown, turn them over
- Remove from the frying pan when both sides are brown, and place them on a plater lined with paper towel to absorb the oil
- Place codfish bulljaw on the end of your plantain slice and roll it
- Secure the roll with the toothpick or skewer (I like using knotted bamboo)
- Garnish and enjoy!
For the codfish filling, you can use my codfish bulljaw recipe
Frances Benjamin says
Mayma, I am always awed by your recipes. I wish I could just grab them right from my screen and set my table to enjoy them. Let’s not talk about your absolutely amazing presentations that are always on point 100 out of 100 times.
It’s clear to see that you truly have a passion for cooking that radiates from your presentations.
I look forward to preparing quite a few of your recipes. I’m now not only a fan, but a Cheerleader too😊😊😊
Hi Frances! Thank you so much for your support. Thanks for being a fan and a cheerleader! Your lovely comments touched my heart.