Nom!! It’s hard to not like sweet plantains. If you’re not familiar with plantains, they’re like a heartier version of bananas – they’re usually a bit bigger and the skin is a bit tougher to peel and they are slightly less sweet. They’re also delicious as you can bring out their sweetness by cooking them and caramelizing the sugar in them. They also don’t fall apart unlike bananas when cooked.
I made these simple pan-fried sweet plantain strips to go with some slow cooker pork. They went perfectly together.
Get some sweet plantains (these are yellow ones and in fact, the blacker the outside of the plantains, the sweeter they are!). Peel them by chopping off the ends and then peeling the skin off with your hands (it’s a bit more difficult than banana skin).
Slice the plantains into thin strips. I chopped each plantain into 3 chunks and then sliced each chunk into 4 thin strips.
Place 4 tablespoons of coconut oil into a frying pan on a low heat. Add in the plantain strips so that they’re not overlapping.
Let the plantains cook gently on a low heat for 10-15 minutes and then flip them.
Cook gently for about 30-40 minutes until they’re soft and golden (it’ll take less time if you’re using sweeter plantains, i.e., they’re really black on the outside).
Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes
Yield: 2 servings 1x
Category: Appetizer
Cuisine: American
Yummy! I made these tonight. I had tried to make them in the past and failed, before learning how to tell ripe from unripe plantains. So I bought the ones with the dark brown skins and followed your instructions. Voila ~ success! Thanks for the recipe.
Will plantains ripen after purchase, as bananas
do?
Yep, they will.
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