When I moved to Honduras with my husband, I fell in love with the food there. Plantain quickly became one of my favorites. When you cook green plantain, it can take the place of french fries. Put some salt on those lovely fried slices and serve with ketchup. The awesome thing is that if you've changed to a Paleo lifestyle and miss french fries, plantain is Paleo approved! Woo hoo! Now, let me tell you about ripe plantain. Oh.My.Gosh....it is Heaven on a plate! Soft, sweet, and lovely! Amazing with eggs and some chorizo for breakfast. Honestly it's good with just about anything! It's good just by itself. Or put a few dollops of sour cream or crema on those lovely slices...I'm in love with plantain. Can you tell?
I think the first time I ever ate plantain was with fried fish. A whole, fried fish. With the eyeballs. Eyeballs...looking at me as I ate. Weird. But man was it good! I did not eat the eyeballs. Everyone else ate their fishy eyeballs. Ewwwww...I still cannot eat fish eyeballs to this day. I mean...eyeballs! Okay, enough. Let's get back to the amazing plantain, shall we?
Fried green plantain brings me back to the beach. There are amazing little restaurants right on the beach in Honduras that serve fresh (caught that morning!) fish with salad and plantain. There is nothing better!
So make some of this lovely plantain, pretend that you are on the beach, and enjoy!
I PROMISE to add in some more ways to eat plantain soon.
- 2 Plantain
- 1/2 cup coconut or avocado oil
- Salt - to taste
I usually plan on one plantain per person. This recipe is based on two people, but if you add more plantain, just make sure that you have more oil ready. With each new batch, you will need to add more oil. The plantain will not cook correctly without it. Also, make sure that you are using either coconut or avocado oil. They can both cook safely at high temps and are both healthy for you!
Cut a shallow slit lengthwise down the plantain. Work the peel off with your fingers. Cut into thin slices.
Pour about 1/4 cup of oil into a pan and heat over medium heat. I prefer to use a cast iron pan. If you do as well, watch the heat. you may need to lower the heat to medium low after a few minutes or your plantain will cook too fast.
Once the oil is nice and hot ( you can put in one slice and see if the oil bubbles up around it), gently slide the plantain slices in. Don't layer them at all. They need their own space to reach perfection!
After a minute of cooking, flip a slice over. If it has turned a nice golden color, then it is time to cook on the other side. If it is still really yellow, then leave it for about 30 seconds more. Do the same for the other side. Once the slices are a beautiful, golden color, take them out and put them on a plate to cool. Immediately sprinkle with salt.
If you are not serving immediately, then put a cover over the plate to keep those plantain warm. They are most delicious when served warm.
Repeat for each new batch. Add more oil each time as the plantain will not cook correctly without it.
This is fried green plantain served with chicken and cabbage salad (recipe to come soon).
The featured image at the top is a picture of amazing ripe plantain. YUMMY!