Plantains from heaven - Plaeo

This are super quick-and-easy. They are also slightly sweet…. and I definitely have a sweet tooth. These plantains are shallow-fried twice, and they are great for a side item OR as a not-too-sweet, sweetener-free dessert.


  1. 5 in-between plantains (some brownish-black spots, some greenish-yellow areas), peeled and cut into 2 inch "logs"
  2. 1/2-3/4 cup coconut oil (or any oil in hand)
  3. Sea Salt for sprinkling at the end


  • In a large cast iron skillet, pour in enough coconut oil to reach a 1/2 inch up on the pan, and heat over medium heat.
  • When the oil is heated, fry the plantain logs, turning with tongs to cook evenly, until they are lightly browned on the outside. You will probably have to do this in batches.
  • Drain on paper towels before the next step.
  • Using a flat-bottomed ramekin, plate or glass, smash the plantain logs into flat rounds.
  • Fry again until golden on all sides, using tongs to turn over a couple of times. You may need to add more oil to the pan if it gets too low.
  • Salt immediately after they come out of the oil the second time.