2tablespoonsoil(vegetable or canola, for Whole30 use avocado oil)
1 - 2tablespoonssugar(see notes)
Cut off the ends of the plantains. Then, use a knife to slice into the skin along the length of the plantain. Don't slice too deep in, just deep enough to slice the skin. Remove the peel in strips with your finger. Cut the plantains into 1-inch-thick slices.
Heat oil and butter in a large skillet over medium-high heat.
When the butter is melted, place the plantains slices into the skillet. Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side.
Reduce heat to low. Sprinkle plantain with sugar and cinnamon. Cover the skillet and cook, turning them over once, until the plantains are tender, and they have caramelized, about 8 - 10 minutes.
Serve immediately as a side dish to any entrée.
When the plantains are very ripe using the sugar is totally optional since the plantains will caramelize with their own natural sugar.To make this recipe Whole30 compliant use avocado oil and ghee and omit the sugar.Given the high sugar content in the ripe plantains, I recommend using a nonstick skillet to avoid the plantains stick to the bottom of the pan.How to serve plantains?Plantains are also incredibly versatile – serve them alongside your favorite main protein, like this Venezuelan Asado Negroor Venezuelan Carne Mechada, or have them alongside a salad or beans, or enjoy them topped cheese as a snack.Looking for more Venezuelan recipes?