I was delighted to look at a bin of produce at Whole Foods recently and think…wow, thats really cheap!
At 69 cents each, plantains are nearly half the price of what a lemon costs at my favorite, yet admittedly overpriced, grocer. I have since realized that you can get plantains event cheaper (although not necessarily organic) at many other food stores… for as little as 25 cents a pop. Cheap and delicious plant based- vitamins? Count me in.
Plantains need to be cooked, and fried plantains are a staple in many Latin restaurants. Anything fried is generally a no-no, but, when you make these at home, you can have total control over the amount of oil and cooking time, so you can easily cut about a million calories by using a reasonable amount of oil by lightly greasing the pan as opposed to actually frying them in a pool of oil.
They are ready in less than 10 minutes, and have a caramelized sweetness to them. They are a good source of Vitamins A and C and even have more potassium per serving than their doppelganger cousin, the banana. Try them as a side dish next time you make Mexican, Cuban, Caribbean, or Latin-inspired food.
- coconut oil, (enough to just lightly coat bottom of pan)
- 2 plantains, peeled and sliced into 1/4-1/2 inch rounds
- salt, to taste
- Heat pan over medium low and add oil.
- Place plantains flat in one even layer in the pan, and cook for 2-3 minutes, until golden brown, before flipping to other side, and cooking another 2-3 minutes until golden brown.
- Transfer to a plate and serve.
- If you put too much oil in the pan, you can blot the plantains with a paper towel if there is any excess oil before serving.