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.
Enjoy!
- 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
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Preheat your cast iron skillet on medium low heat and place one tablespoon coconut oil in it.
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Peel and cut your plantains in coin shapes about one inch thick.
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Place cut plantains in cast iron skillet and cook on each side for 3-4 minutes until browned.
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Place browned plantains on a prepared plate lined with paper towels to absorb extra oil.
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Sprinkles cooked plantains with fine sea salt and cinnamon (to taste).
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Enjoy!
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*Some ideas: Fried plantains can be a side dish at breakfast, eaten alone as a snack, with mexican dishes, with salads, etc...
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*Double, triple, or more recipe as needed.
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lbb
If you haven’t tried plantains, this is a great way to introduce yourself to them
Christine
Thanks – yes so true!