Pan Fried Green Plantains
These are awesome. We were travelling and I made a bunch to take on the plane home so that we would have something nice to nibble on. The green ones are not sweet and they taste a bit like bread. They're great with cheese or avocado. They are best warm, but leftovers can be cut up and put in a salad or eaten like crackers... but they're soft.
- 1 Large frying pan
- 1 Medium Bowl
- 2 ea Green Plantains 10-12" ea
- 1/2 tsp Salt
- 4 tbsp Coconut Oil or Avocado Oil
- Put the coconut oil and salt in the bowl and warm it enough that the oil is liquid. Stir until the salt has dissolved.
- Cut the ends off of the plantain and cut it in half. Score the side just enough to go through the peel in sections to make it easier to get off.
- Slice the peeled plantain in 1/8" slices longways and toss them in the oil. It's best to do this as you cut them. The oil and salt will stop them from turning brown.
- Pour the plantains oil and salt into a cold frying pan and turn heat up to medium high. Spread them out as evenly as you can. Let them brown on the one side.
- They are ready to flip when they start to become slightly translucent. If you remove the pan from the heat when you flip them, they release a little more easily.
- Once they are brown on both sides and cooked through they are ready to serve.