Pan seared Plantains
I hope you enjoy this simple recipe for the beautiful plantain.
First step in searing your plantains… make sure the outer skin has browned and nearly blackened.
The darker, the sweeter and that’s exactly what we want for these seared spheres. When a plantain is blackened its sugar content has increased and this is the perfect time for frying. The sugars caramelize and bring a naturally embedded sweetness to the surface.
No added sugar necessary here!
My first vivid memory of a plantain was when I was 17 and eating at a friends house. Her mother made black beans (the biggest i’ve seen to date), white rice and a pile of mashed, fried plantains. It was nearly 8 years until I had my next plantain and wow – what a reunion.
I hope you enjoy this simple recipe for the beautiful plantain.
Plantain, I just wanted to say it again.
Pan Seared Plantains
Ingredients
- 2 large plantains (very ripe) – cut at an angle into 1 inch thick slices *
- 2-3 tbsp coconut oil
- Pinch of salt
Instructions
- In a large deep skillet melt coconut oil on low-medium heat
- Once the oil is hot add in half the plantain slices
- They will begin to sizzle around the edges and caramelize
- When you can see the bottoms turn a deep golden brown, they are ready to turn over to the other side (about 2-3 minutes)
- Repeat browning/caramelization on the other side (about 2-3 minutes)
- Remove cooked plantains from heat and allow to cool while you work on the 2nd batch
- When ready – sprinkle with your pinch of salt and serve warm!
