Venezuelan Sweet Plantains
Ripe plantains pan-fried in butter and oil, then caramelized with sugar and cinnamon until golden outside and tender inside. A perfect side dish for any entree; made-ahead and Whole30 friendly.
Ingredients
| 4 | yellow ripe plantains | |
| 2 tablespoons | 30 ml | butter (or ghee for Whole30) |
| 2 tablespoons | 30 ml | oil (vegetable or canola; avocado oil for Whole30) |
| 1 - 2 tablespoons | 15–30 ml | sugar |
| 1/4 teaspoon | 1.3 ml | ground cinnamon |
Instructions
- Cut off the ends of the plantains. Slice into the skin along the length (just deep enough to cut the skin, not the flesh) and remove the peel in strips with your finger. Cut the plantains into 1-inch-thick slices.
- Heat the oil and butter in a large skillet over medium-high heat.
- When the butter has melted, add the plantain slices. Fry until they begin to turn golden brown, then turn over and continue frying, about 2 minutes per side.
- Reduce heat to low. Sprinkle the plantains with the sugar and cinnamon. Cover and cook, turning once, until the plantains are tender and caramelized, about 8-10 minutes.
- Serve immediately as a side dish to any entree. Notes: If the plantains are very ripe, the sugar is optional since they caramelize with their own natural sugar. For Whole30, use avocado oil and ghee and omit the sugar. Because ripe plantains are high in sugar, a nonstick skillet is recommended to keep them from sticking.