Recipe: Fried Plantains in Coconut Oil
Plantains are one of those exotic foods that I recently began incorporating more into my diet – at breakfast. I love to quickly fry them in coconut oil for a healthy Paleo starchy carb! These delicious salty treats became my new favorite snack! Then one day, my friend who grew up in Colombia said those three magic words, “they’re better fried.” Yes, please!
Plantains, also known as patacones or tostones, don’t fall into the “sweet” category like their banana cousins. Plantains are starchy, like a potato or a yam, and is always cooked before eaten. But the comparisons don’t stop there!
Plantains have more vitamin C, vitamin A and potassium than bananas, which helps control heart rate and blood pressure. They are also a rich source of B-complex vitamins and contain minerals such as iron, magnesium and phosphorous.
Although delicious without any toppings, I’ve found that plantains are especially tasty when piled high with guacamole, salsa, or shredded meat.
Makes 6 servings | Prep time: 3 min | Cook time: 10 min
- 4 ripe plantains (yellow with a few black spots, but not green)
- 4 Tbsp coconut oil
- Sea salt
Heat your coconut oil in a frying pan over medium heat. You’re more than welcome to use any oil you prefer, but that coconut oil just meshes beautifully with this tropical treat.
Peel your plantain carefully. I typically take a small knife and slice from one end to the other, not letting the knife’s tip dip past the skin and pierce the plantain. After that first cut from end to end, carefully peel off the skin. Slice the plantain into 1/4 inch thick coins, at an angle.
The oil should sizzle when the plantain hits it. Place about half of the coins (half of 1 plantain) into the pan and cook them 3-4 minutes per side, flipping with a fork.
Remove the plantains from the pan once they’re cooked to your desired color. Some prefer a lighter touch, where the color remains vibrant and yellow. Some like to bring on a lot of dark color, because that dark color forms a nice crispy texture around the edges. Place cooked plantain coins onto a plate covered with paper towels.
Transfer the fried plantains to a plate. Sprinkle coarse salt on top, and serve immediately. Have them for brekkie.