Recently I’ve had the hankering (lol) to make plantains in some way shape or form. I didn’t want to wait for them to ripen and turn yellow, so I wanted to make them a way where I wouldn’t have to wait. (Patience is not my forte). Anyway, these turned out delishhh and are SO easy to make. Super crispy and crunchy, but still soft i the middle. Really great as a side dish to steak tips and broccoli, or try eating them with some guacamole…. even my Dominican roommate loved them 😀 Success in my book 😉
2 medium green plantains
1 tsp crushed garlic (~ 2ish cloves)
couple pinches of salt
cracked black pepper
5 tbsp melted coconut oil
>Makes ~16 patties
>Prep 2 minutes
>Cook time 6 minutes
1. Pour 3 tbsp of coconut oil in a medium sized pan on medium heat.
2. Peel your green plantains and shred them. I used the shredding attachment on my food processor, much easier than using a hand grater.
3. Put your shredded plantains in a bowl and evenly combine in your garlic, salt, and pepper.
4. Your oil should be very very hot now. Scoop out 1 heaping tbsp of plantains and plop in the pan. Flatten into a patty. Repeat until you have no space left in your pan. Make sure to not overcrowd the pan.
5. Wait about 3 minutes, until you see the the ends are turning a golden brown. Sprinkle salt then flip and let sit for another 2-3 minutes. Take them out and soak up the excess oil onto paper napkins. Repeat until you’ve used all of your plantian mixture. After completing the first plantain, you will need to add either 1 or 2 tbsp more coconut oil.
6. Lightly sprinkle salt over your plantains if needed and serve!