Sweet Fried Plantains

 

Original Recipe HERE

 

I grew to love plantains while living in South Florida.  There were several amazing Cuban restaurants in our town, and fried plantains were served with almost every meal.  No complaints here.

 

I've found recipes that talk about serving them with salt, or garlic, or other non-sweet accompaniments.  But I can't give up my sweet versions.  While they can just be fried in a little butter or oil and are wonderful as-is, I wanted more butter! more sugar! more flavor! more fat! 

 

I served these with dinner because they are fruit - which was a stretch because they really classified as dessert.  They would be awesome with some vanilla ice cream.  The melt-in-your-mouth plantains with the slightly crispy outside and sweet butter sauce were to die for.  I may or may not have literally licked my plate afterward.

 

Ingredients

3 ripe (almost black) plantains

4 Tablespoons unsalted butter, divided

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 Tablespoon brown sugar

 

Directions

(1) Peel plantains.  Slice in half lengthwise; slice in half widthwise (so you have four equal sized pieces).

(2) Melt 3 tablespoons butter in a medium skillet over medium heat.  Add plantain slices in an even layer

(3) Allow plantains to saute until dark golden.  Flip.  Repeat saute.

(4) When plantains have become golden and slightly crispy on each side, remove from heat.

(5) Add remaining tablespoon butter to pan along with cinnamon, vanilla, and sugar. Scrape bottom of pan to remove any plantain bits.  Stir sauce; remove from heat when sugar is dissolved.

(7) Serve plantains with sauce drizzled over top. 

 

Kid Participation: None, besides gobbling them up.

 

Roasted Plantains

Original Recipe HERE

The touch of summery weather we've recently had has made me nostalgic for our days living in Key West.  The fabulous Cuban restaurants we'd eat at always served plantains on the side.  I saw some at the grocery store and grabbed them, determined to create a little bit of the Conch Republic in my own kitchen.

These turned out really well and, as expected, the kids gobbled them up.  I cooked them on slightly higher heat than I probably should have, so there was some blackening on a few.  Next time I'll use a lower-heat-for-longer approach and perhaps sprinkle a little brown sugar on them.

Ingredients

As many large, ripe (black on the peel) plantains as you want

cooking oil (not olive)

Directions

(1) Add enough oil to large skillet to cover the bottom.

(2) Heat oil on medium heat

(3) In the meantime, peel plantains.  Cut on the diagonal to make 1/4" thick slices.

(4) Add plantain slices to pan.  Cook several minutes on each side until dark golden brown.

Kid Participation: None, other than *N* having the distinction of being a Key West native.