Jump to Recipe Whole 30VeganNut FreeEgg FreeNo Added Sugar
Easy and quick, delicious, satisfying, and healthy, these crispy, soft, sweet fried plantains will become your new go favorite! Paleo and Whole30 friendly, sugar free, vegan, refined oil free, and loved by all!
Plantains are the new black. Don’t fight it, there’s no reason to. Did anyone used to think these were giant dirty rotten bananas like I did? Well, the name is plantain and they’re plain awesome, here’s why:
Cheap. At 40-50 cent a pop at most stores you can’t beat them bang for buck.
Delicious versatility. Green ones work like potatoes and taste like ’em too. Even my kids think so. So there, it’s true. The riper ones (like in this recipe) fry up so stunningly golden and caramel sweet you’ll swear it has to be wrong. But it’s so, so right. The super ripe black ones can be puréed into even sweeter deliciousness, but I’ll save that for another recipe
They are flipping easy to work with. Unlike butternut squash, let’s say, in my opinion (still love you though, bns). Peel slice and cook does not get easier.
Kids Love Them! My kids truly love these as part of their breakfast in the morning, or as a side dish with dinner. They are 100% kid friendly!
So without further ado, the easiest excuse for a recipe you’ll find on the internet!
This recipe serves 2-4 as a side dish, depending on portions. Give yourself more if you can get away with it or just double, or triple the number of plantains if there’s gonna be a fight.
Crispy Soft Sweet Fried Plantains
Crispy, Soft, Sweet Fried Plantains {Paleo & Whole30}
Crispy, soft, sweet fried plantains free of seed oil or additives. Easy, quick, delicious and satisfying! They are Paleo and Whole30 friendly, vegan, gluten free, grain free, dairy free, and loved by all. Prep Time: 2 minutesCook Time: 5 minutesTotal Time: 7 minutesCourse:Side dish for any mealCuisine:PaleoServings: 3 side dish servings
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Ingredients
1large plantainyellow to mottled yellow-black (ripe)2tbspcoconut oilor ghee (clarified butter) if you preferPinchof sea saltor more, to taste
Instructions
Heat your coconut oil in a large non-stick skillet (or seasoned cast iron) over med heatPeel your plantain by cutting off the ends and then scoring the peel twice to make it easy to peel, peel should slip off easily this waySlice plantain so you get med-thick round slicesFry plantains in coconut oil, making sure they don’t touch each other. When the bottoms are golden brown, flip to brown the other side.Lightly with the back of a fork or spatula, press down on each one to flatten just a bit. Adjust the heat to avoid burning the second side.Remove from pan and add the salt Eat right away! But maybe wait a sec so you don’t burn your mouth like I do every time without fail!
Nutrition
Calories: 150kcalCarbohydrates: 19gProtein: 0gFat: 9gSaturated Fat: 7gCholesterol: 0mgSodium: 2mgPotassium: 297mgFiber: 1gSugar: 8gVitamin A: 675IUVitamin C: 11mgIron: 0.4mg
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Now wasn’t that insanely easy? I recommend serving with eggs, mainly because this is how I eat them 90% of the time (have you seen my Instagram?!) but they’d really go well as a side dish with anything. But well, the yolks, probably try dipping these in the yolks before ruling out serving them with eggs!
Eating sweet fried plantains is also one of my favorite ways to get carbs in as a paleo runner since they’re so system friendly and tasty. Hope you try them! Enjoy!
If you’re a plantain lover like I am, you’ll also love these delicious recipes:
Sweet Plantain Apple & Bacon Breakfast Hash
Sweet Plantain Apple & Chicken Sausage Hash
Sweet Caramel Cinnamon Baked Plantains
Spicy Plantain and Beef Breakfast Hash
