Fried plantains are typically eaten as a side dish for supper in many Latin American countries, but I think they make for a fantastic breakfast! —fiveandspice
completely ripe plantain (its skin should be pretty much black)
In This Recipe
Peel the plantain and cut it on an angle into 1/2-inch thick slices.
In a large frying pan, heat the butter over medium-high heat until it foams. Add the plantain slices in a single layer and cook until the bottom side is turning a deep golden brown -- several minutes -- then flip and cook the second side.
Transfer the plantain pieces to a plate. Serve accompanied by bacon, or sour cream, and/or drizzled with maple syrup, if you desire.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.