- 1 large, green plantain
- 1/2 cup coconut oil
- sea salt & black pepper
- Peel the plantain by slicing off the top and bottom then making a shallow cut in the skin along the length of the fruit and gently prising the peel from the flesh.
- Slice into chunks about an inch thick. Season well.
Heat the coconut oil in a large, deep, frying pan over a high heat. When it starts to bubble, add the plantains and cook for 2-3 minutes ’til brown, then flip and cook for a further 2 minutes on the other side.
- Take the pan off the heat and remove the plantain (reserving the oil). Place the slices between two sheets of wax paper and gently ‘smash’ the pieces until they flatten. I used the bottom of a jar, you can use whatever is handy as long as it is heavy enough to flatten the slices into a sort of patty.
- Put the pan back on the heat (if you need more oil, top it up) and heat the oil to a high temp again. Once it is sizzling, add your smashed plantain pieces back into the pan and fry for about a minute on each side to crisp them up. Serve immediately.