Simple and Delicious Pan Fried Plantains
Jay Gleaton
4
5 minutes
15 minutes
Caribbean
Side Dish, Pan Fried, Plantain
These plantains are sweet, salty, starchy, and absolutely amazing once you give them a few turns in a frying pan!
I love to work with plantains which is why you'll find them in one of my milder hot sauces, the Serrano Pineapple and Plantain Hot Sauce.
Plantains are similar to bananas but have a structure that will hold up better to cooking and they can be used in different ways from when they are green all the way until they are black.
They just keep getting sweeter and softer the longer they ripen.
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Ingredients
3 Ripe and Yellow Plantains
Coconut Oil
Salt
Directions
Slice the plantains crosswise to get a good amount of surface area. I like them about ¾ of an inch thick.
Put a few tablespoons of coconut oil into a large nonstick skillet and let it heat up for a few minutes over medium heat. You want it hot enough that the plantains sizzle when they are added but not so hot the oil is starting to smoke.
Add the plantains to the pan and add a pinch or two of salt to the tops of the plantains in the pan. Fry them, adding more coconut oil as needed to keep them bubbling around the edges. Flip and remove when they are BGB (Beautiful Golden Brown) on both sides. The timing will depend on the heat but keep the heat around medium for the best results. A heavy bottomed pan will help as well since a heavier pan will heat more evenly.
