Ryan and I have had plantains on a weekly basis since moving to NY. They’re kind of a big deal here, at least for us. I don’t think I ate plantains even annually back in Florida.
And they were a labor of love, which are my favorite things to cook. A few weeks ago I tried and disastrously failed at cooking plantain chips from green plantains that never turned yellow. I tried again and decided to wait longer. The riper the plantain is the sweeter it gets. It took about three or four weeks for these to turn black.
I moved twice and took these guys with me. That’s commitment.
On a side note, I was also the new girl who brought rotted fruit into the apartment. The concern was, “maybe you shouldn’t leave them on top of the toaster oven.”
But the embarrassment and the patience paid off. These were incredibly delicious and way cheaper than purchasing them at a restaurant.
Pour a thin layer of oil in a skillet over medium heat.
Slice the plantains about one inch thick. Place them in the skillet, making sure not to crowd them. Cook them until they’re brown on one side (2 or 3 minutes) and then flip.
To drain the excess oil, place the plantains on a plate covered with a paper towel. Begin eating them as you wait for the others to cook.
I also got a little fancy and decided to batter some.
Sweet Battered Plantains
1/2 cup flour
2 tbsp. brown sugar
1 tsp salt
1 tsp cinnamon
1/4 cup water
Whisk together dry ingredients in a large bowl. In a separate smaller bowl, whisk together the egg and water. Pour the wet ingredients into the dry ingredients and whisk until they’re well combined.
Dip the raw plantains in the the batter. Place them in the oiled skillet and cook until the batter is golden and puffy, about 5 minutes. You may need a bit more oil for the battered plantains. When they’re done you can roll them in regular or powdered sugar for an extra sweet treat!
Yep, gooey and delicious. I was tempted to dip them in maple syrup. Will you try for me?