Sweet Fried Plantains
Summer / Spring / Adrianna Adarme / Appetizer / Coconut Oil / Dairy Free / Gluten Free / Sauté / Side Dish / Vegan /
An alternative to traditional patacones (twice-fried plantains), ripe plantains are caramelized in coconut oil and topped with a quick aji—a bright and spicy Columbian sauce made from jalapeños, tomato, onion, cilantro and lime.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Serves: 4 (as an appetizer)
2 ripe plantains
1/4 cup LouAna® 100% Pure Coconut Oil
Lime wedges, for serving
1/4 white onion, diced
2 tomatoes, diced
1 jalapeño, diced
Handful of cilantro, minced
Juice from 1 lime
Pinch of salt
Peel the plantains and slice them into 1-inch medallions. In a medium sauté pan, heat the coconut oil over moderately high heat. When the oil is hot, add the plantains, cooking them for about 1 to 2 minutes per side, until they’re soft and caramelized. Transfer the plantains to a bed of paper towels to drain and immediately sprinkle them with salt.
In a small bowl, mix together the white onion, tomatoes, jalapeño, cilantro, juice from 1 lime and pinch of salt. Transfer the plantains to a serving plate and serve alongside the aji.
Sweet Fried Plantains Recipe photo credit: Adrianna Adarme
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