Taking plain platanos (or plantains) to the next level with these caramelized plantains. They’re lightly sweet, super flavorful and kind of healthy at the same time.
My love for caramelized plantains started when we discovered this gem at the great, none other than, Chinese buffet. I’m not ashamed of being lazy and a little self-indulgence (even if it’s a Chinese buffet!).
Now, every chance I get to enjoy fried plantains, I indulge myself. For example, we discovered one of the best Peruvian chicken we have had recently, but still look forward to eating the side dish of fried plantains!
I knew I had to recreate this recipe so we can enjoy it at home or I’ll go broke from eating buffet and Peruvian chicken takeout just to get my plantains fix.
Thickly sliced, lightly covered with turbunado sugar, these caramelized plantains are a total fit for a snack, dessert or as a treat. And it comes together in just under 15 minutes.
My creation of this recipe has a few ingredients and can be easily make at home. Served as a side dish to your favorite chicken recipes or as dessert with some vanilla ice cream. Either way, it’s totally delicious.
For best results: pick plantains that are just ripe with black spots around them.
Keep an eye on your plantains when frying. Make sure you toss them around often to prevent the sugar from burning.
Riped plantains, toss with sugar and fry to caramelized perfection. This recipe is a sweet treat to any side dish, or dessert. Totally flavorful and delicious!
- 3 ripe plantains (chopped into 2" thick)
- 2 1/2 tablespoons turbinado sugar (or brown sugar)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil
Place plantains in a large mixing bowl. Sprinkles sugar, salt, cinnamon over. Stir well to coat.
In a medium skillet over medium heat, add coconut oil until melted.
Add the plaintains and cook for 3 minutes, then flip and cook for another 3 minutes. Flip the plantains a few times to prevent the sugar from burning.