How To Make Delicious, Fried & Caramelised Plantain
Plantains are a delicious and carby dish that taste great both sweet and savoury.
Equipment
- Large frying pan
- Chopping board
- Chopping knife
Ingredients
- 1 very large medium-ripe plantain Using very ripe plantains will result in a much sweeter dish that is more of a banana flavour. Using green plantains will take longer to cook and need to be cut thinner. They will also be unsweet and more savoury.
- 2 tsp coconut oil For whole foods plant based version, omit the oil but you may need a longer and lower cooking time to ensure they do not burn.
- Pinch Himalayan or sea salt Alternatively, you can use a little coconut/brown sugar, maple or agave syrup for a sweet version great for dessert. This is only best if you are using ripe plantains.
Instructions
- Get a large frying pan on to heat with your coconut oil. Use only a medium-low heat as plantains burn up quickly and you want them to be cooked through without burning.
- Peel your plantain like a banana and place on a chopping board.
- Slice into around 10-12 pieces at an angle. Do this by having the curve of the banana facing upwards and slice from the right hand side at a 10am angle. This gives your plantain more surface area for a better frying.
- Drop your sliced plantains gently into your hot pan and fry for around 5-6 minutes until dark golden on the first side. Sprinkle with a little salt (or sweetner). Remember that the pan should not be on too high a heat as the sugars in plantains seem to catch really quick. You're looking for a lovely caramelised golden colour as burnt will not taste so good.
- Once you're satisfied with the colour of your plantain, gently turn and do the same on the other side. You may wish to squish them down slightly with a fish slice to allow better cooking.
- Serve hot as a side with a main meal. Or eat the whole portion as a light meal in itself. It's filling and low GI, so will fill you up for hours for relatively few calories!