Plantains

I made a batch of plantain chips this weekend. We were distributing plantains at the Partnership this Saturday and many people weren't quite sure what to do with them. Justifiably so, as plantains are a tropical fruit and we Michiganders don't see them too often in the stores. They are more prevalent in the southern region of the United States, as well as Central and South America and parts of Africa. When I studied abroad in Ecuador, I had patacones (fried plantain chips) almost every day, and dang, they were delicious.

If you do find plantains in the store, they are usually pretty cheap. Don't be afraid to pick up a few and try them out. They are not bananas, and are not generally eaten raw. Some refer to plantains as a cross between a banana and a potato, because they do have a sweet taste as they ripen but cook more like a potato (you can mash them, grill them, fry them, bake them...).  Plantains in the green stage (underripe) will be the least sweet and are used more for savory dishes. They sweeten in the yellow and black stages of ripeness (like bananas), so these are generally used for sweet and dessert dishes.

Any way you prepare them, plantains are a great source of fiber and vitamins C, A, and B6. They are also high in magnesium and folate, which help the body produce and maintain new cells.

So here's how I whipped these babies up:

Molly's version of patacones:
Ingredients:
2 green/yellow plantains, peeled and cut into 1/4-inch thick slices
olive or vegetable oil
salt and pepper
your favorite salsa or dipping sauce

Directions:
Generously coat a large skillet with olive or veggie oil and turn the heat up to medium-high. When oil is heated, throw the plantain slices in, single-layered. Sprinkle with salt and pepper to taste, and fry plantains on each side for at least 2-3 minutes. You may not be able to fit all of your slices in the skillet at once so it may take a few rounds of frying. When plantains are crispy on the outside, but not burned, transfer them to a paper towel to cool and soak up the excess oil.

Enjoy these little buggers with salsa or other dipping sauces of your choice. Makes a great side dish to a well-balanced meal. I dare you to try it!!!! :)