Fried Plantains in Coconut Oil
Plantains are one of my favourite exotic foods to consume on the regular! They are oh so filling and satisfying!
Plantains don’t fall into the “sweet” category like their banana cousins. Plantains are starchy, like a potato or a yam, and are always cooked before eaten.
Plantains have more vitamin C, vitamin A and potassium than bananas, which helps control heart rate and blood pressure. They are also a rich source of B-complex vitamins and contain minerals such as iron, magnesium and phosphorous.
Although delicious without any toppings, but I’ve found that plantains are especially tasty when piled high with a side of guacamole!
Makes 6 servings | Prep time: 3 min | Cook time: 10 min
4 ripe plantains (yellow with a few black spots, but not green)
4 Tbsp coconut oil
Heat your coconut oil in a frying pan over medium heat. You’re more than welcome to use any oil you prefer, but that coconut oil just pairs beautifully with this tropical treat.
Peel your plantain carefully and slice the plantain into 1/4 inch thick coins, at an angle.
The oil should sizzle when the plantain hits it. Place about half of the coins (half of 1 plantain) into the pan and cook them 3-4 minutes per side, flipping with a fork.
Remove the plantains from the pan once they’re cooked to a vibrant yellow colour with a nice crispy texture around the edges. Place cooked plantain coins onto a plate covered with paper towels.
Transfer the fried plantains to a plate. Sprinkle coarse salt on top, and serve immediately.