This is what I would call a “thumbnail recipe”—a recipe that’s brief enough to be memorized (or, at least, a recipe with proportions that are negotiable, so even if you don’t memorize it precisely it will likely still be delicious). Serve these with sandwiches, eggs, on or alongside burgers, or just on their own.
Ingredients
- 3 tbsp brown sugar Pantry
- 1 tsp chili powder $1.50 for 1 oz.
- salt and pepper Pantry
- 3 very ripe plantains, sliced on the bias $2
- 2 tbsp vegetable oil Pantry
Recipe Serves 4
Directions
- Toss brown sugar, chili powder and a generous pinch each of salt and pepper together in a mixing bowl. Gently toss sliced plantains in bowl to coat lightly.
- Heat oil in a heavy-bottomed frying pan over medium-high heat. When oil is hot, add slices plantains, working in batches if necessary to ensure that each slice is exposed to the bottom of the pan to properly brown.
- Cook until slices are browned on one side, then flip and cook on the other side.
- Serve hot.
Leave a Comment
What They're Saying
Vickie, on Jun 23, 11:10 AM, wrote:
Hey Gabi! I’m loving the plantain recipes; I’m thinking this one might also be yummy baked instead of fried…I may have to try it and see how it goes. :)
cheesemonkeysf, on Jun 28, 10:38 PM, wrote:
I do believe these will be the perfect side dish to accompany our Rancho Gordo Tepary Bean Tacos with Buffalo and Bacon (from Steve Sando’s book, “Heirloom Beans”).