Last summer, I worked right near this great Venezuelan restaurant that also happen's to be a family favorite. On my second day of work, I went to lunch with my bosses and two other interns. We got the plantains. A few weeks later, I went with another group of interns...and got the plantains. Right before I left for the summer, one of the editors took me to lunch...and, again, we got the plantains. Needless to say, I was plantain-ed out by the end of the summer, and never wanted to see another fried plantain as long as I lived. So imagine my surprise when, while home alone last weekend, I got the strongest craving for Pedro's plantains. It was 10:15 at night...
...so I improvised. After hunting around online, I decided to adapt this recipe for caramelized bananas to my taste (and kitchen!):
What you'll need:
- Bananas (as many as you'll eat)
- 1 ounce of virgin olive oil
- 2 tablespoons of brown sugar
- ½ teaspoon of real vanilla extract
- Salt to taste
- Non-stick frying pan
- Spatula
- First, peel and quarter the bananas
- Heat the oil over medium heat in the frying pan
- Sprinkle the bananas with brown sugar and fry on one side for 2-3 minutes. Before flipping bananas, add the vanilla extract and cover with brown sugar.
- Flip bananas over, and fry on the other side for 2-3 minutes.
My bananas were a little soggy, and a bit too sugar-y, so after hunting around online, I found a solution. I flattened them using a plate and paper towels, salted them, and put them back into the frying pan with a bit of oil, which made them much better.
Would I make them again?
Definitely, but with some changes. The bananas themselves are sweet enough, so next time, I'd use about half as much sugar. I also prefer mine a little crisper and with a bit of salt, so after frying them, I'll try baking them, sprinkled with salt (almost like french fries).
No comments:
Post a Comment