Adaptive Cooking: Fried Plantains

Saturday, March 29, 2014

Fried Plantains

During our trip through Arizona, we happened to visit a Cuban restaurant, where plantains were a garnish on our plates. I had never tried them before and I fell in love with their starchy sweet flavor. While in Mexico, they were always in the stores and I found them a wonderful accompaniment to the Mexican Hot Cakes I made with masa harina.

Breakfast Plantains

Peel and slice plantains as desired. (vertically or crosswise) to about ¼” widths.

Heat coconut or other oil of your choice in a frying pan and add plantain slices.

Cook until plantains turn golden brown, then turn and brown on the opposite side. Drizzle honey over the cooked plantains and stir to coat. Sprinkle lightly with cinnamon, if desired.

Serve over Mexican pancakes or as an accompaniment to any other suitable dish.

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I have been managing my many food allergies / intolerances with special recipes for over 20 years. I avoid wheat, barley, oats and all related grains. I avoid dairy products from cows, although I am able to use sheep or goat products sparingly. My worst symptoms occur with legumes; soy, peanuts, green beans, dried beans, lentils, and peas of all kinds. Even vanilla, which is a bean - causes me problems. I avoid all plants in the gourd family; zucchini, cucumber, squash, pumpkin, melons. I do not eat fruit with pits; cherries, peaches, apricots, plums. Lately, I am finding grapes, grapeseed oil and wine are not my friends.

This list is fairly restrictive, yet over the years, I have learned to adapt favorite recipes with alternative ingredients. I have learned what products work for me, and when I entertain, I find my guests never miss the common ingredients I must avoid. I am frequently asked for recipes and I've decided it is time for me to share my recipes with the world. This idea has been with me for many years, but it was not until my daughter, Meshell Alyse agreed to help me with the photography that I felt I could manage the overwhelming task of introducing my special way of cooking to the world. Enjoy!