 |
What the heck is plantain, some of you may be wondering…
…a plantain is kind of like a banana, only with more starch and less sugar. In fact, you would NOT want to eat a plantain raw, as it is quite unpalatable. It is typically used in savory dishes similar to how a potato might be employed.
I went to an allergy clinic back in 2007 where I experimented with rotating my diet and eating different fruits and vegetables than what I was used to, including plantains. When you let them blacken, they become a bit softer and sweeter, similar to bananas, and are delicious when pan-fried in a bit of coconut oil.
Back then, I was unable to have sugar or desserts, so this recipe was one I came up with to satisfy my sweet tooth. I made it for my husband a while back, and he loved them! Since then, I have perfected the recipe to suit our tastes….
….crispy on the outside, creamy on the inside….
I like to top mine with a bit of unsweetened coconut and dip them in a bit of applesauce. My husband thinks the applesauce overwhelms the flavor, so he eats them plain or with a dab of maple syrup….
- 2 plantains, blackened
- ⅓ c. almond milk
- 1 t. chia seeds, ground
- 2 T. flour (whole wheat, brown rice, or oat)
- 2 t. arrowroot
- ½ t. cinnamon
- pinch sea salt
- 2-4 T. coconut oil, for frying (use a smaller non-stick skillet (mine is 6 inches), then you will need less oil)
- 2 T. unsweetened coconut, optional
- applesauce or maple syrup, as desired for sweetness
- Mix the milk with the chia meal and let it sit for 5-10 minutes.
- Meanwhile, in a separate bowl, mix the flour, arrowroot, cinnamon, and salt.
- Peel and slice the plantains into 1 inch slices.
- Heat the skillet and 1 tablespoon of oil over medium heat (again, the smaller the skillet the less oil you will need).
- Make an assembly line of sorts with the milk bowl first, the flour mix second, and the heated skillet third.
- Take a few plantain slices and coat them in the milk (it is a good idea to keep one hand for the wet milk and one hand for the dry flour mix).
- Shake them off a bit and drop them carefully into the flour mix.
- Lightly coat them with the flour, and add them to the heated oil (they should begin to sizzle lightly).
- Allow them to fry for about 3-4 minutes each side (check them after 3 minutes, they should be lightly browned).
- Place them onto a paper towel-lined plate to drain a bit (or not
; They taste delicious with the coconut oil drippings too!). - Repeat this process until all of the plantain slices are fried, using oil as needed.
Such a delicious snack with the good fat from the coconut oil!…..
…I’m loving this deal on coconut oil, as I go through it so fast! I’m currently awaiting its arrival! It’s both extra virgin and organic. What a great buy!
What’s one food you love fried?
Doughnuts! I haven’t had one in many years, but the baked ones just aren’t the same.
|
Tagged: Coconut, Fried, Gluten-free, Healthy, Plantain, Sugar-free, Vegan
Welcome! I'm Lauren, a business graduate with a penchant for all things culinary. It is my goal to create the healthiest recipes possible without sacrificing taste. I eat a little bit of everything, so you will find a vast variety of delicious recipes to choose from. Thank you for visiting, and I hope you enjoy! 
i LUV plantains! thanks for making it healthy. can’t wait to make!
Thanks Dawn! I hope you enjoy them as much as we do.
well why couldn’t you fry a doughnut in coconut oil?
I think deep-frying temperatures might exceed the smoke point of coconut oil…I haven’t checked that for sure though, so maybe you could!
also, for interested parties, Costco has a 54 oz. jar of EVCO (although may not be organic, I’ll have to look) for about $21 as well.
Yep. I checked. You need 360-375 degrees for donuts. Smoke point for coconut oil is 350. What falls into that range? vegetable oil, and LARD. haha. mmm. EVOO might work, but it would almost have to be a savory donut, which defeats the whole purpose. peanut oil? Maybe just eat a traditionally-prepared donut once a year and call it good.
Haha, sounds good to me!
I haven’t had a plantain in years . . . I do love them though! In the past, I’ve just sauteed them in a bit of EVOO until lightly browned. Your recipe looks delicious! I love the idea of dipping these in a bit of pure maple syrup.
Michelle @ Eat Move Balance recently posted..Mouth-Watering Baked Halibut