I love using plantains and this recipe calls for somewhat ripe plantains for their sweetness. During the warm summer months I find it easy to source plantains that are already ripe (yellow with black marks). If you see only green plantains, buy them and they will ripen relatively quickly if your kitchen is warm.
This recipe is good for a sweet snack or a dessert. It is a favorite in my house and doesn’t take much time to put together. I love the addition of the orange peel as that gives the plantain an entirely different flavor!
You can buy orange peel in the herb section of the grocery store, or you can use a fresh orange and collect the orange zest in the same amount as indicated in the recipe. If you are using the orange zest, use an organic orange.
- 2 medium ripened plantain (yellow with brown spots)
- Extra virgin coconut oil and/or ghee
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp orange peel (organic)
- 2 Tbsp maple syrup (grade B maple syrup) or honey
- Peel the plantain
- Cut each plantain into slices of equal thickness (about 1/4")
- Heat the pan to medium and add 3 – 4 tablespoons of oil
- Heat the fat to a low sizzle
- In a separate bowl, mix together the honey (or maple syrup), slate, cinnamon and orange peel
- Add the plantains, and coat them with the mixture
- Add the plantains to the pan, cover with the oil and be sure they lay flat
- Cook until browned ( 3 - 4 minutes on the first side, less on the second), turning so they don't burn and they are browned
- You may need to add more fat as they cook
- Drain on a paper towel lined plate
- Serve immediately