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….
- 2 plantains blackened
- 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
- Peel and slice the plantains into 1 inch slices.
- Heat the skillet and 1 tablespoon of oil over medium heat (the smaller the skillet the less oil you will need).
- 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.