Plantains are a one of those vegetables I’ve never known much about. Growing up we never ate them and I hardly knew what they were until I was introduced to them in the form of fried plantain chips about two years ago. I loved what I tasted. Since then, I’ve tried making them myself and wasn’t successful until I used this recipe.
Used in a lot of Caribbean foods, plantains are in the banana family and contain several essential nutrients. Because they are carbohydrate dense though, it is suggested you use them only as a treat or if you are particularly active. Plantains ripen in three different stages differentiated by their color: Green (least ripe), yellow (medium ripe), and black (very ripe). *Note* a black plantain is still good! Black does not mean over ripe like a banana, instead it shows they have reached their sweetest stage.
~ Coconut Maple Plantains ~
2 mostly black plantains
1/2 cup unsweetened shredded coconut
1TBSP ground flax seed
1TBSP maple syrup
1/4 cup coconut oil
1. cut plantains into 1/2 – 3/4 inch rounds
2. beat egg in medium sized bowl then add maple syrup. Stir.
3. Combine shredded coconut and ground flax seed in a separate bowl
4. Heat coconut oil on low-medium heat (depends on your stove) in skillet.
Once the oil crackles when you sprinkle a drop of water on it, you know it’s ready.
4. Dip plantain in egg mixture, then coat with the shredded coconut. Place coated plantains into
the hot oil making sure not to overcrowd the skillet (very very important). 5-6 rounds is probably the maximum amount at one time.
Cook 2-3 minutes on each side. The plantain will turn a darker yellow when fully cooked.
5. Place plantains on a plate that has been covered with a napkin in order to soak up any extra oil.
*These can be deliciously served with melted dark chocolate mixed with a small amount of coconut oil then drizzled over the plantains.