• Home
  • Blog
  • About Dominica foods and recipes
  • Contact
  • Shop
    • Products
    • Cart
    • My account
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dominica Gourmet

Dominica Gourmet

A blog about foods from Dominica

Turkey fried plantain platter

November 30, 2020

Turkey plantain platter

Turkey fried plantain platter

Jump to Recipe

Here’s how to make a turkey fried plantain platter

In keeping with the Thanksgiving holiday spirit, I decided to create a turkey fried plantain platter. I’d seen some platters with vegetables, others with cheese and crackers, and thought, why not create one with one of my favorite foods, plantains. A turkey plantain platter also presented an opportunity to highlight a food used as a creative alternative to turkey for non meat eaters. 

So I ventured out to two of my favorite fresh produce spot in the Bay Area to get as many plantains as I needed for this project. I visited El Mercadito and Mi Rancho, both in Redwood City. From both stores, purchased a total 15 of their ripest plantains. The strategy was to cut some in long slices for the tail. I would need medium angled slices for the shorter feathers and a few circle ones for the inner feathers. So I needed a variety of plantains to carry out this project.

The presentation pieces

This turkey project would be a large one, and I wanted to make sure that I had a large surface area to plate the plantains. I realized that I would need a larger board than I owned. So I went on to Home Goods and found a giant board. If I couldn’t find the board, I was determined to use a large cardboard/ foam board, covered with foil, saran wrap or grease proof paper. I also needed to make sure that I had a bowl with two sections to emulate a turkey’s head and stomach. Thank goodness, I had purchased one last year from Uncommon Goods.

To fry the plantains, I bought a bottle of vegetable oil for a saucepan that was deep enough for deep-frying. It would also help me control the shading of the plantains better. Since they were above the base of the pan the heat from oil is browns the plantain, instead of the heat from the bottom of the pan.

For the dips, I used guacamole and Dominican homemade cheese dip. I made my famous guacamole recipe and excluded tomato, as I wanted to keep the vivid green guac color. The cheese dip is one of my go tos, and a compliment generator. When I hosted regular dinner parties, it would always be part of my charcuterie board as this dip that goes with everything. Please see below for the cheese spread recipe.

Important tips for your turkey fried plantain platter

  • Purchase your ripe plantains ahead of time to make sure that they will be very ripe when you need to use them
  • Place them in a brown paper bag to speed up the ripening process
  • After removing plantains from pan, drain on a paper towel to get rid of the oil
  • Resist eating all the plantains before serving. You’ll feel a strong need to do so 🙂

How to make a turkey plantain platter

Print Recipe Pin Recipe
Course Appetizer, Breakfast, Dessert, dinner, lunch, Main Course, Side Dish, Snack
Cuisine Caribbean, Dominican, Filipino, Mexican, South Pacific, vietnamese

Equipment

  • Deep sauce pan or deep-fryer
  • Large platter or board
  • Two section dipping bowl
  • Small bowl for mixing cheese dip

Ingredients
  

  • 10 plantains
  • 2 cups vegetable oil
  • kale
  • cranberries
  • micro radish
  • edible flower
  • homemade cheese spread see recipe below
  • guacamole

Ingredients for the cheese dip

  • 2 cups grated cheddar cheese
  • 1 cup mayonnaise
  • 2 tbsp mustard
  • 1 teaspoon grated onion
  • 1 tbsp hot sauce you may increase the quantity

Instructions
 

For the cheese dip

  • Using a fork, mix ingredients together while pressing gently against the edges of the bowl to break up the grated cheese.
  • Mix until ingredients have nicely commingled with a great smooth but slightly textured consistency.

For the turkey plantain

  • Cut plantains into desired length diagonally
  • deep fry plantains
  • Lay plantains on board starting with the longest pieces first (tail)
  • Build into the body with shorter pieces
  • Add bowl with dips and edible flowers for turkey gobble
  • Garnish with kale and cranberries
  • Add micro radish sprouts for legs

Notes

Purchase more plantains than you think that you’ll need.
Keyword fried plantains, platter, turkey

in Appetizers, Dinner, Snacks, Vegetarian

Reader Interactions

you may also like
cobb salad with jerk chicken breast
Cobb salad with jerk chicken breast
Dominica Gourmet chicken wing stew
Flavorful stew chicken wings
How to make lobster tails
How to make lobster tails
Chicken lollipop recipe

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Mayma

Sakafete! Growing up in Dominica, food was central to socializing and in abundance. Cooking with my family was one of the highlights of my youth. We grew our produce and raised livestock, which often made it to our kitchen table. With my mother and grandmother's guidance, I discovered my passion for cooking at age 9. We used lots of verbal recipes then. Today, I share those culinary experiences with my children, using the fundamentals of Dominican cooking and making it our own. I'm not a trained cook/chef, however, as I embark on my food journey, I invite you to experience foods from the Caribbean island of Dominica. Let's cook!
read more

Join our Mailing List

Recipes, tips, and more right in your inbox.

Top hits!

  • How to make cassava bread
  • Sauteed banana flowers

Featured

Dominica Gourmet Book

Dominica Gourmet cookbook is available for preorder

Categories

  • Appetizers
  • Breakfast
  • Desserts
  • Dinner
  • Drinks
  • Salads
  • Snacks
  • Soups
  • Uncategorized
  • Vegetarian

Our Gram

2020 © A blog about foods from Dominica