Authors: lisa' s kitchen feed
This time a couple of plantains made it into the basket for the first time. Large and thick-skinned banana cultivars, the starchiness, lower sugar content and more neutral flavor of green unripe plantains makes them a staple cooking vegetable in much of the world, as opposed to the soft and sweet bananas we usually eat here in North America.
But my plantains were ripe, which means that much of their starch content had been converted to sugar … still less sweet and milder than a banana, they're still not very appealing to eat on their own. But frying slices of ripe plantain in hot oil is a popular treat in central America, which is what I did. As the slices turn a rich reddish-brown, the sugar caramelizes and the firm flesh inside the sweet crunchy exterior softens into a mellow, slightly banana-y and melt-in-your-mouth creamy filling. They're beautiful to look at, and astonishingly tasty without being too sweet. Dressed with a simple coconut milk and peanut butter sauce, these sweet fried plantains are a lovely, quick and easy treat.
Select ripe plantains for this snack — green plantains will taste bland and feel starchy in the mouth. You can tell when plantains are ripe when they are yellow with dark splotches and yield to the touch.
|Sweet Fried Plantains and Coconut-Peanut Butter Sauce|
|Recipe by Lisa Turner
Cuisine: Central American
Published on September 25, 2012
Soft melt-in-your-mouth fried plantain slices with a sweet crunchy exterior, served with a simple coconut milk and peanut butter sauce