This recipe for healthy fried plantains could not be easier. Just a few ingredients and you have the perfect addition to many dishes.
This recipe only takes a few minutes to make. From what I see at the grocery store, plantains are plentiful most of the year.
As you can see in the photo above, I am using, and you will need, a “yellow” or ripe plantain. Similar to bananas, the yellow, ripe plantain is sweeter than the green (and easier to open and peel). My fingernails barely survived the time I tried to open a green plantain, but that’s another story. Green plantains have their place, but not in this particular recipe.
A bonus – Plantains are relatively inexpensive. I see them anywhere from 40 to 90 cents each.
Once you peel the plantain, cut it up into coin size pieces. I recently had a “situation” where I needed to call AAA because, well, my car battery had died. I called them and like saints they were fixing my car within about a half hour. The technician that came to help me was from Guatemala and told me how he likes to cook plantains. I love to hear how people cook their recipes and I am always learning this way. He told me he slices the plantains lengthwise instead of coin shape. I will try that next time.
Above, I have placed the plantains in one tablespoons of organic, virgin, non-refined, coconut oil. This coconut oil has a more pronounced coconut flavor than the refined coconut oil. I do not mind a little coconut flavor to my fried plantains.
Over medium low heat, in my cast iron skillet, it took about 3-4 minutes per side to brown the plantains. As your plantains are cooking, keep a watch as they can go from brown to burnt fairly quickly.
Once your plantains are browned, take them out of the pan and onto a waiting plate lined with paper towels to absorb some extra oil. Sprinkle your warm plantains with a little fine seat salt and cinnamon.
- One plantain yellow and ripe
- tablespoon One coconut oil (I used organic virgin, unrefined coconut oil)
- Pinch of fine sea salt
- teaspoon Sprinkle of cinnamon 1/4-1/2 per plantain and according to taste
Preheat your cast iron skillet on medium low heat and place one tablespoon coconut oil in it.
Peel and cut your plantains in coin shapes about one inch thick.
Place cut plantains in cast iron skillet and cook on each side for 3-4 minutes until browned.
Place browned plantains on a prepared plate lined with paper towels to absorb extra oil.
Sprinkles cooked plantains with fine sea salt and cinnamon (to taste).
*Some ideas: Fried plantains can be a side dish at breakfast, eaten alone as a snack, with mexican dishes, with salads, etc...
*Double, triple, or more recipe as needed.
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