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Pan Seared Plantains

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First step in searing your plantains… make sure the outer skin has browned and nearly blackened.
Course Side Dish
Cuisine Caribbean
Keyword 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!

Notes

The riper the plantain the sweeter the flavor!
Your plantains should be either fully browned or mostly browned.
Make sure your heat is set to low-medium. You don’t want the oil too hot or the plantains will burn vs caramelize.