Prep 2 mins
Cook 8 mins
I got this from the Louie's Backyard cookbook, but being me I halved it and tweaked it and now it's almost like my own. They get all the credit for the base recipe, though, since I would never have thought to make them if I hadn't bought them accidentally. One thing I learned...you really do need them to be almost completely black to get the full flavour. I did some that were mostly yellow and they just weren't as good.
- Combine flour, cinnamon, pepper and sugar in a zip-top plastic bag.
- Heat butter in a shallow skillet until melted.
- Peel plantains and slice into 1/2-inch thick rounds, then add to flour mixture and shake well.
- Remove plantain slices from bag, shaking off excess flour mixture, and place in prepared skillet.
- Fry 4 minutes on each side, or until golden brown and crisp.
- Drain on paper towels and serve hot.
- If desired, drizzle with a little honey to make a dessert instead of a side dish.
This were very delicious! I love this unique take on ripe plantains. Next time may use less flour but there will definitely be a next time. Thanks Felix!
This was my very first time cooking plantains, and this was wonderful!