Pan Caramelized Plantains

Pan Caramelized Plantains (Serves 2)

I have loved eating plantains in Cuban and Caribbean restaurants for years, but never had the nerve to try making them at home. I had looked at plantains in the grocery store and just wasn’t sure if they were good ones or if I could achieve good results cooking them at home. Then I read somewhere that a good plantain looks like a bad, over ripe banana and I finally brought two home with me. I prepared one about an hour after supper one night as a snack and was shocked at how easy it was to pan fry plantains. I let the other one sit for a few days before I cooked it and the second one turned out just as good as the first.

Prep and Cook Time: 10 minutes

Ingredient list:

1 plantain
Ghee or coconut oil
Chipotle chili powder

Directions: Melt one tablespoon of coconut oil or ghee in a large skillet over medium heat. Choose a plantain that is dull yellow with patches of black. Riper plantains are blacker. Cut off each end and split the plantain down the middle lengthwise with a knife. Peel the halves and lay them in the hot skillet. Let them cook for 2 minutes, then turn and let the other side cook 2 minutes. I used tongs to move my plantains around, but you could you a spatula. Then repeat until each side has cooked about 4 minutes. Transfer to a plate and dust the hot plantain slices with salt and chipotle chili powder. Eat immediately and enjoy!

Note: Plantains are a starchy vegetable that you could serve with meals in place of sweet potatoes, butternut squash, yucca, or pumpkin.

Printer friendly version: Pan Caramelized Plantains

Pan Caramelized Plantains


7 Responses to “Pan Caramelized Plantains”

  1. I just wanted to say thank you for posting this recipe. I’d been looking at plantains for a while but had written them off as being too complicated. After coming across your blog on the whole9 site, I pan fried some yesterday and i think they are my new very favourite thing. Thanks again πŸ™‚

  2. So they are a veggie, not a fruit? Wow! Didn’t figure that! Didn’t see it on the Whole30 list so wasn’t sure if it was compliant!

  3. Hi Tom,
    just started my whole 30, I am on day 9…so still kinda new to all this. I own a Cuban/Spanish restaurant in No Virgina…saw that YUCA is compliant?? is this true?? And I also see thay pan fried plantains in coconut oil is ok too! yippee…these are staples here…lol

  4. Felicitas says:

    Dear Tom,

    Thanks so much for this recipe and for sharing the knowledge that Plantain is a Whole 30 food.

    I started my first Whole 30 on January 1st 2016, and I am taking my husband and children along on this journey! Since I am a Nigerian, Plantain is part of our staple diet and we prepare it in a million ways -ripe, unripe and half ripe.

    Thanks a lot and God bless.

Leave a Reply