- 2 to 3 ripe (black) plantains
- 5 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon natural vanilla extract
- 2 tablespoons brown sugar
To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high). Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook for a few more seconds to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
- approximately 2 cups of canola oil (enough to reach 1/2-inch in large cast iron skillet)
- 2 plantains, peeled and sliced into 1-inch pieces
- sea salt
Heat oil in a large cast iron skillet over medium-high until a drop of water sputters. Place plantains into the oil and cook until lightly golden on both sides (approximately a minute on each side). Remove slices from skillet and drain on paper towels. Place each slice between two pieces of waxed paper and flatten. Return flattened slices into skillet and continue frying for another 30 seconds on each side. Drain on paper towels and sprinkle with sea salt to taste.
- 1/4 cup grapeseed oil for frying
- 2 tbsp butter
- 3 brown plantains, peeled and cup into 1″ slices
- 3 tbsp brown sugar
- 1/4 tsp sea salt
Heat grapeseed oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving. Serve with a dollop of organic vanilla yogurt, if desired.