Breakfast of Champions

Fried Plantains

By • June 19, 2014 • 16 Comments

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Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Forget about bananas -- at least for today -- and eat their cousins for breakfast instead.

Fried Plantains on Food52

For several years I worked with a children’s museum that ran community programs all around Boston. We worked with families who had come to Boston from all over the world, but many of them were from Central America and the Caribbean. Our programs always included dinner (the best kind of program!), and when I was always impressed by the diversity of the food -- but even more so by the many commonalities between the dishes that the families prepared. One of the universal favorites were plátanos, or fried plantains. The kids were always wild for them.

More: Kids go wild for these oatcakes, too. 

Plantains look like bananas, but they're starchier -- if you mash them, they get fluffy, a bit like potatoes do -- and less sweet. You have to let them get almost black before they’re really ripe. They can be prepared in many ways, but frying them caramelizes their edges to a deep gold and brings out their gentle sweetness in a way that is completely addictive.

Fried Plantains on Food52

Though the fried plantains we had in Boston were served as a side dish at supper, accompanying peas and rice, or chicken and beans, or slow-cooked pork, I always thought to myself, “These would make a delicious breakfast.” And these days, when I prepare plantains for myself, they generally are breakfast. They’re a fun alternative to something like pancakes, and they’re just as good -- if not better! -- with a tiny drizzle of maple syrup (though it’s not at all necessary) and a side of bacon.  

Fried Plantains

Serves 1

1 completely ripe plantain (skin should be pretty much black)
2 tablespoons butter

See the full recipe (and save and print it) here.

Photos by Emily Vikre

Jump to Comments (16)

Tags: breakfast, fiveandspice, plantains, fried, easy

Comments (16)

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4 months ago Wadji Boukari

This is so common in all west african countries. it's our Oreos :)

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

Me

4 months ago Chelle

I'm so excited about this post! Plantains are a tradition in my family. My Dad is from Jamaica, and fried plantains are a Jamaican staple. Though admittedly with dinner. I love the fresh take as a breakfast item. Thanks!

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, it's much more common to eat them for dinner. But, it also somehow seems right to start the day out with them - starting the day out right, right? :)

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4 months ago witloof

I love fried plantains with a squeeze of lime juice and topped with an egg over easy.

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum, yes.

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4 months ago JoGo

Cook them in coconut oil and sprinkle with sea salt for a delicious twist.

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Anything cooked in coconut oil is bound to be good, right?!

Farmer's_market

4 months ago amysarah

I love these. They're very good with drinks, hot with a sprinkle of crunchy sea salt. Mildly sweet/salty - really tasty. Also - pretty odd, discovered by accident - try them with a dab of sour cream/creme fraiche and a little caviar (need not be best quality.) Kind of unsettling, but delicious.

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh my gosh that's awesome! I definitely need to try them with caviar.

Baci1

4 months ago HalfPint

HalfPint is a trusted home cook.

I'm more of a tostones gal than a maduros (which is what these are). I think it's because of the garlic sauce. Any possibility of an article on tostones?

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm a tostones fan too! And since I don't mind eating garlic for breakfast, perhaps I just shall...

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4 months ago diana

I usually make these along side some feta cheese scrambled eggs. i like their sweetness paired with the saltiness of the omelette. :) I also love them when their are green and you have to press them and refry with a little bit of salt. Those are great as a part of lunch when you want something a little savory :) We are Greek, however my aunt married a Puerto Rican man and we were exposed to this cuisine early on :) As a result, sometimes some of the flavors blend :)

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That sounds amazing!!!!!

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4 months ago Amanda Scott

I fry mine up in coconut oil and they are absolutely delicious. Just a suggestion if you don't want to use butter.

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum, yes for sure!