Description
An easy Ecuadorian recipe for golden brown bites of perfection, made with a key ingredient: plantains.
Ingredients
Scale
- 2 plantains
- 4–5 tbsp coconut oil
- Sea Salt, to taste
- Freshly squeezed lime juice, to taste
Instructions
- To help you peel the plantains, use a sharp knife and carefully cut down the skin lengthwise; be careful not to cut the plantain’s inside. Then, cut each plantain into thick 1-inch slices.
- Place a skillet over medium heat and add in oil. You want to use enough oil to cover the skillet’s surface, so that once you place the plantains in the skillet, ¼ inch of every slice is covered by oil.
- Place plantains in oil and fry for about 2 minutes; you want the plantains to be a bit crisp, but not burnt. Turn plantains over and fry for another 2 minutes.
- Remove plantains from skillet and place on a paper towel so oil is absorbed and they get a chance to cool off a bit.
- While plantains are still warm, grab a flat-bottomed glass and use its bottom to smash plantains, for a flatter appearance. If plantains stick to the glass, simply detach plantains with your hands. Sprinkle a little salt on top of each plantain.
- Heat oil in skillet again and repeat step #3, only frying for about 1-2 minutes this time. Remove from oil and place again on paper towels to absorb any excess oil.
- Sprinkle sea salt, squeeze a bit of lime on top and enjoy right away.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Appetizers
- Method: Frying
- Cuisine: Latin American