Plantain Wedges

Today I shall continue on with my plantain kick (last week I featured Bacon Wrapped Plantains, click the link for the recipe). Typically I just slice them, but today I decided to cut them length-wise. Why not make a little wedge? It was actually relatively easy to make.

Plantain Wedges

  • Plantain
  • Fat: Coconut Oil, Lard, Tallow, Bacon Fat, or Duck Fat
  • Sea Salt

Let’s Make it Happen: Begin by peeling the plantain. I’ll go ahead and warn you here that plantains do not peel like bananas. I took my knife, starting at the very top and sliced all the way down to the tip. Repeat on the other side. Tear away the peel. Now carefully slice the plantain, making sure to go slowly, protecting your fingers and ensuring the wedge is an even width. Heat the fat in a skillet. Add the plantains, lying them evenly along the bottom of the skillet. Sprinkle with sea salt. Allow to cook for a few minutes before flipping the wedges over. Let the other side get golden. Remove and enjoy!

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