Plantains! Oh wow, I have never tried frying them until this time. So good, so sweet and so filling! In the Philippines, we have a wide variety of bananas and we really did not eat the one we export--cavendish, which is one widely available here..we ate the much sweeter binangay, and we also fry sweet saba bananas..we call it Maruya. Plantains are cooking bananas, they are huge! It has a tougher skin and when super ripe, tastes like our sweet bananas back home too. One great thing I learned, although it is sweet, it has less sugar than any other bananas.I also learned that the secret to a sweet and soft fried plantain, is making sure to use the most ripe, with lots of blacks on the skin. I tried frying the slightly unripe, and it had a different flavor and texture. This Cuban version of fried plantain, is great when eaten as is, its super sweet and does not need anything else to enjoy it. It's delicious!
- 2-3 very ripe Plantains
- 2 tablespoons organic coconut oil
- In a pan, over low heat, add coconut oil.
- Fry the plantains over low heat until golden and soft. Turn over to cook the other side.
- Remove cooked plantains from oil and transfer to plate lined with paper towels to drain oil.
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