Here is a quick and easy recipe for a delicious gluten-free side dish (or snack) from Jackie Ourman!
The trick to getting plantains that taste great, with a nice caramelized color and slight crunch around the edges is to make sure they are ripe. For platanos maduros, the blacker the skin, the riper the plantain and the sweeter they taste.
Ingredients
- 3 ripe plantains
- vegetable oil
Instructions
- Place frying pan over medium heat on stovetop
- Cut off ends of plantains, make a long slice,top to bottom through the skin, to help peel it off (it’s a little tougher than a banana so you can’t just rip off the skin)
- Slice the plantains diagonally into ¼ inch thick, long pieces
- Add enough vegetable oil to coat the bottom of the pan
- When the oil is hot, lower the heat to medium-low (you don’t want the plantains to burn, rather caramelize slowly)
- Add the plantains in batches, do not overcrowd the pan
- Once the first side is caramelized (similar color in picture above), turn over and caramelize on the other side
- Remove and set on a plate with a couple of paper towels to absorb the oil
- Serve and enjoy!
Filed under: Cooking Tagged: allergy, Celiac, celiac disease, cooking, Easy, Gluten, Gluten Free, Gluten Free Diet, gluten intolerance, Gluten sensitivity, healthy eating, Jackie Ourman, Plantains, recipes, Side dish, snacks, Sweet Fried
