Sunday, January 15, 2012

Plantain Power

Plantains are magical.  They hold up to frying better than bananas and, once you get the feel for the different amounts of ripeness they go through, you have a diverse palate of flavors to use.

The peel for these was nearly blackened, yielding an almost banana like flavor, but ripe plantains hold up to frying much better (they are less mushy).

Another plantain, slightly less aged had yellow and orange colors on its peel.  I baked it whole and it tasted almost exactly like a fresh pan of biscuits.

The plantains, above, were fried in a bit of coconut oil and sprinkled lightly with a mix of salt, red and black pepper, with a bit of Sriracha on the side (I have been on a bit of a spicy kick).  For a milder plantain, fry in coconut oil and sprinkle with cinnamon (or, if you must, brown sugar).

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