Today I would like to profess my undying love for plantains. Plantains are amazing. You can fry ’em up when they’re green for a savory, salty, crispy snack, OR you can let them ripen to a yellow or black and cook them up then for a softer, deliciously sweet and fruity dish. YUM.
I’ve been cooking up a lot of plantains lately. They’re so easy to work with and super quick to fry up, and I will defy you to find me someone that doesn’t like them.
This recipe is for fried ripe plantains, or maduros fritos. These fry up into salty-sweet, ever-so-slightly tangy, melt-in-your-mouth, lightly caramelized slivers of deliciousness. Yes, please.
Eat up! Plantains, like bananas, are an excellent source of potassium, which is important for maintaining normal blood pressure and overall kidney health.
- 3 ripe plantains (yellow to black in color)
- 3-4 tablespoons olive, coconut, or avocado oil
- coarse sea salt to taste
- lemon or lime juice to taste (optional)
- Peel the plantains by cutting off the ends, lightly scoring one of the seams with a knife, and peeling away from the center. Slice plantains diagonally about ¼-1/2" thick.
- Heat the oil in a large skillet over medium heat until hot enough that a drop of water starts to sizzle. Add the plantains and cook for about 3-4 minutes each side.
- Remove from skillet onto a paper towel. Toss immediately with lemon or lime juice (if using) and salt.