Crunchy on the outside, soft on the inside – these Fried Plantains are going to make you a believer!
“A believer of what?”, you say
I have no idea. It just sounds really good. Perhaps they’ll convert the non-plantain lovers into zealots or perhaps they’ll just convince you that there are other healthy, Whole30-compliant starches out there beyond sweet potatoes. All I know is that you need to make these.
The recipe that almost didn’t happen
I just have to say that this fried plantain recipe was never planned for the blog. Mainly because it’s one of those things I ‘just make’ and don’t think twice about. It’s THAT simple. But then it dawned on me that that’s EXACTLY why I needed to post this recipe. It’s so easy you can ‘just make it’ even on a busy weeknight when you’ve got 80 other things going on in the kitchen. And you can make just enough for one or enough for a crowd.
If you’ve never fried plantains before or you’ve wanted to try them but were intimidated to do so, then now is the time. They’re so delicious with their crispy outsides and soft, creamy insides and they don’t taste anything like a banana because if they did, I wouldn’t eat them (I have no love for bananas).Fried plantains are the new sweet potato - ready in less than 20 minutes! @whole30 #realfood Click To Tweet
They’re also incredibly versatile – serve them alongside your favorite protein and veggies, have them alongside a salad to add some carbs, enjoy them topped with guacamole or toss a few in a bowl of our Slow-Cooker White Chicken Chili.
The next time you’re in the grocery store, grab yourself a couple yellow plantains (the ones with a few black spots are the best, in my opinion – and they’re generally the easiest to peel). And a get a big jar of grass-fed ghee (Pure Indian Foods ghee is my go-to for ghee because it’s made in small batches by hand and it makes everything it touches amazing). Then get home and dig out your cast iron skillet if you want these babies really crispy on the edges.
The lime wedges are optional though they give the dish a little something extra. And who doesn’t love a little something extra that requires next to no time?!
- 2 medium yellow plantains, peeled and sliced into ¼-inch rounds
- 1½ - 2 Tbsp. ghee (we recommend Pure Indian Foods 100% grass-fed ghee) (sub coconut oil for vegan friendly)
- Coarse sea salt
- Fresh lime wedges, optional
- Using a pairing knife, cut both ends from the plantain.
- Holding the plantain in the palm of your hand, carefully pierce the skin at the top of the plantain where you cut the end off. Now draw the knife down the length of the plantain through the skin , being careful not to cut yourself.
- Use two hands to peel the skin off. It should come off in one piece, kind of like a wrapper.
- Preheat a skillet (we love a good cast iron skillet for this) over medium-high heat.
- Place the plantain(s) on a cutting board and slice into ¼-inch thick rounds.
- When pan is hot, add half of the ghee to the pan, swirling to coat once the fat melts.
- Carefully place the plantain rounds into the skillet being careful not to crowd them. Cook for 2-3 minutes on each side or until golden brown. Repeat as necessary until all of the plantains rounds have been fried.
- Remove to a plate and sprinkle with coarse sea salt. Serve with lime wedges, if desired.
Are you new to the world of plantains or a seasoned veteran? Tell us in the comments below how you’ll be serving your Fried Plantains!
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