This one couldn’t be much easier!
Plantains are the larger, starchier relatives of bananas and can be eaten at any stage of ripeness…however, if they’re unripe, they’ll be very starchy like a potato and need to be cooked (boiled, fried, grilled, etc). In other words, don’t expect them to be sweet! If you’re willing to be patient and wait, plantains will eventually ripen and take on a sweeter flavor. The plantains I used had been sitting on my kitchen counter for almost 2 weeks. This is a very simple preparation but one that’s incredibly tasty.
Prep time: 2 min Cook time: 5 min Makes: 1 serving
Ingredients:
- 1 ripe plantain
- 1 tbsp ghee or coconut oil
- Cinnamon
- Sea salt
Directions:
- Peel the plantain and slice into 1/4″ rounds. I like to cut mine on the bias (diagonal).
- Heat a non-stick skillet over medium-high and add the ghee or coconut oil. Fry the plantains until golden brown, 2-3 minutes each side. Be careful because they’ll burn easily.
- Remove from the heat and dust with cinnamon and a sprinkle of sea salt.
- Easy peasy.
We keep our plantains until all the skin is black, then they are not as stiff. However, the softness lets us smoosh down each slice so we can fry them again. In other words, they get fried twice and caramelize on the outside. This makes them sweeter.
That sounds really awesome!!
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Awesome recipe! Never knew I loved plantains. :)
They’re quite an interesting thing, aren’t they?! :)