Saturday, January 30, 2016

#173: Cuba's Platanos Maduros: Fried Sweet Plantains

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 

  1. In a pan, over low heat, add coconut oil.
  2. Fry the plantains over low heat until golden and soft. Turn over to cook the other side.
  3. Remove cooked plantains from oil and transfer to plate lined with paper towels to drain oil.
  4. Enjoy!

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Will I finish this big task? Check back often to see my progress! xo Van 

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