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Introduction
Often mistaken for bananas, plantains are a true culinary treasure found in tropical kitchens around the world. Unlike their sweeter cousin, plantains are starchier and more adaptable to savory dishes. Whether fried, baked, boiled, or mashed, this miracle plant transforms into hearty meals, crispy snacks, or even delicious desserts. Rich in fiber, vitamins A and C, and potassium, plantains offer not only flavor but nutrition. Let’s dive into a few essential recipes that showcase the best of what this remarkable ingredient has to offer.
Ingredients (For Classic Fried Plantains)
2 ripe plantains (yellow with black spots for sweetness)
2 tablespoons vegetable oil or coconut oil
Pinch of sea salt (optional)
Directions
Peel the plantains: Cut off both ends, make a shallow slit down the skin, and peel it away.
Slice: Cut into diagonal or round slices about 1/2 inch thick.
Heat the oil: Place oil in a skillet over medium heat.
Fry the slices: Add plantains in a single layer. Fry for 2–3 minutes per side until golden brown.
Drain and season: Remove and place on paper towels. Sprinkle lightly with salt if desired.
Serving and Storage Tips
Serve immediately while warm and crispy as a side dish, snack, or appetizer.
Pairs beautifully with rice, beans, grilled meats, or tropical salsas.
To store, place cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to regain crispiness.
Variations
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