Skinny Sweet Plantains
This sweet side dish is a staple in Latin American cooking – few dishes are complete without them. They’re usually cut thick and deep fried, but I found a way to make them skinny without skimping on flavor. As a side dish, one plantain serves 2-3. Look for the recipe remix!
1 very ripe sweet plantain (the darker and mushier, the better!)
1 tbsp canola or olive oil
¼ cup water
1. Heat 1 tbsp of oil in a frying pan to medium.
2. Peel the plantain – the easiest way is to cut off the ends with a knife, and carefully slit the peel lengthwise, 2 times, on opposite sides.
3. Lay the plantain on a cutting board and cut into ½-inch slices (or tajadas) on the diagonal.
4. When the oil is hot, turn the pan a few times to evenly coat the bottom. Place the plantains on the pan, one by one. Cook for 2 minutes or until the plantains are lightly browned and caramelized.
5. Then flip each one to cook the other side for another 2 minutes, is lightly browned.
6. Add the water to the pan. This will steam the plantains and finish the cooking process. (Remember, water and oil aren’t friends! The water will bubble intensely when it hits the pan. It’s a good thing – just stand back!)
Tall, Still Skinny Sweet Plantains
This is what I call a recipe remix - you don't have to slice them thin. I sliced these lengthwise and cut them in half. Same cooking method, same great flavor.