Fried plantains
In the Caribbean, plantains are a very common dish. I came across this amazingly tasty and affordable food while traveling Central America for the first time. Even though it resembles a banana, it is a completely different thing. The peel is far thicker, it is much starchier than a banana and the colour can vary from green to yellow with plenty of black spots. The fried plantains are served as a side dish alongside other foods, often rice, rice and beans etc. In this recipe, for the perfect lightly sweet flavour I used ripe plantains – easily recognisable for their yellow peel colour, generously spotted with brown or black spots.
Ingredients:
- ripe plantains (for two persons meal, two should be more than enough; especially if u are combining them with another dish)
- himalayan salt, black pepper (use spices according to your personal taste, I sometimes add some of the other spices as well, depending on the mood, and sometimes none at all, it is completely your choice )
- oil (I always prefer using coconut oil , but of course that u can use vegetable oil if u prefer)
Remove the peel from the plantains. Slice them into coin shaped pieces, about 1-2 cm thick.
Prepare a plate where you will be putting your fried plantains once they are done and place paper towels on the plate so once you place fried plantains on the plate, the towels can soak extra oil.
Once the oil gets hot, place the chopped plantains into the pan. The oil should cover the bottom of the pan in a thin layer, so they are at least half soaked in. Fry plantains for about 1-2 minutes, checking on them every now and then to make sure they don’t burn – after one side gets crispy, yellow-brownish or medium brown colour, flip them to the other side and repeat the procedure.
When done, put them on the plate with paper towels u prepared in the beginning and let them chill for a minute or two so the excess oil stays on the towels and they cool off a bit. While waiting for that, it is the great time to spice it up, if u like. Add salt, pepper, soy sauce, whatever you prefer. This part can also be done in the beginning of the preparation, once u cut the plantains and you are ready to place them in the pan.
It is best to serve and eat them the same day they are made, preferably still warm – then they are definitely the yummiest! Also, if u prefer them as a sweet snack, u can add a bit of honey instead of adding other spices, and make it as a desert.
Bon provecho!
*For more recipes with plantains and more useful info. like – how to peel a plantain, nutrition facts etc., check the web. There are plenty great suggestions and instructions. Here are few recommendations:
FAROUT 