Nom!! It’s hard to not like sweet plantains. If you’re not familiar with plantains, they’re like a heartier version of bananas – they’re usually a bit bigger and the skin is a bit tougher to peel and they are slightly less sweet. They’re also delicious as you can bring out their sweetness by cooking them and caramelizing the sugar in them. They also don’t fall apart unlike bananas when cooked.
I made these simple pan fried sweet plantain strips to go with some slow cooker pork. They went perfect together.
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Get some sweet plantains (these are yellow ones and in fact, the blacker the outside of the plantains, the sweeter they are!). Peel them by chopping off the ends and then peeling the skin off with your hands (it’s a bit more difficult than banana skin).
Slice the plantains into thin strips. I chopped each plantain into 3 chunks and then sliced each chunk into 4 thin strips.
Place 4 tablespoons of coconut oil into a frying pan on a low heat. Add in the plantain strips so that they’re not overlapping.
Let the plantains cook gently on a low heat for 10-15 minutes and then flip them.
Cook gently for around 30-40 minutes until they’re soft and golden (it’ll take less time if you’re using sweeter plantains, i.e., they’re really black on the outside).
- 2 ripe plantains
- coconut oil for frying
- Peel the plantains and cut into 3 chunks lengthwise. Thinly slice each chunk to form long thin strips (not round slices).
- Place 4 tablespoons of coconut oil into pan on low heat.
- Place the plantains strips into the pan and cook gently.
- Turn the plantain strips after 10-15 minutes and cook the other side.
- Keep cooking and turning for 30-40 minutes until the plantains are soft.