One of my favourite breakfasts is fried plantain accompanied with nothing else but a good cup of coffee. Plantains, or plátanos, are a common breakfast item in Latin American countries. They are very similar to bananas and their use is not limited to breakfast, plantain can also be served alongside chicken, black bean soup, and even in stews.
I like fried plantains for breakfast because it’s quick and doesn’t require any more ingredients. Honey can be added for caramelization, but I prefer it without. They can also served with a side of refried beans or creme fresca that the plantain can be dipped into.
It’s quick, simple and much like bananas, are a source of potassium and fibre.
Here’s my mom’s recipe.
Fried plantain (plátanos fritos)
- 1 large ripe plantain
- 4 tablespoons of canola oil
- Cut end off of the plantain. Make a slit through the peel lengthwise, then peel the plantain.
- Cut in half (horizontally).
- Take each half and slice into 4 slices (lengthwise).
- Heat 2 tablespoons of canola oil in large skillet, drop the slices in.
- Fry until golden brown (about 4 minutes) then flip over to cook on the other side. Add the remaining oil when turning them over.
Make sure your plantain is ripe (not green). It should feel tender.
The plantain’s skin is thicker than a banana’s. Take a knife and make a slit from the top to bottom of the peel only. This makes it easier to peel the plantain.
Cut the plantain in half. Cut each half into four lengthwise slices. Alternative: Slice into 1/2 inch rounds.
Heat oil over medium heat in frying pan. Add plantain slices and fry for 4-5 minutes per side or until they are golden in colour.
Drain on paper towels and eat while warm.