Twice Fried Plantains ala "Sticky Buns"


Step 1: No they are NOT over-ripe.....

Picture of No they are NOT over-ripe.....
Okay, for those who are not familiar with plantains, unlike bananas, they are in fact not over-ripe when they look like the picture I have supplied. Plantains have three 'stages' of ripeness, each of which are useful in their own way for cooking/preparing or using them in various recipes.

There is a green stage (which looks like an under-ripe banana), the yellow or yellow with dark splotches (like the picture) stage, and black stage . When a plantain is green it is not very sweet, is more crisp and can be peeled and prepared like you would prepare/cook potatoes. When a plantain is black it is very sweet, fairly soft and can be peeled and made into desserts. When a plantain is either yellow or yellow with dark splotches as shown in the picture, it can be fried and accented with any desired seasoning; sweet, salty, or with any seasonings you wish as it is somewhat of a blank canvas, a neutral (but semi-sweet) fibrous fruit.

But enough about plantain ripeness. In this Instructable, I will be describing how to cook plantains that are yellow with dark splotches.

Let's make the first step about what we'll need in order to make this dish:

-1 or more plantains - yellow with dark splotches
-Walnut oil (You have to look hard in the grocery store, but should be able to find it)
-Olive oil (While olive is ideal, Canola would be a reasonable alternative)
-Honey (whatever kind you like)
-Ground cinnamon
-Shelled (which is to say, NOT in the shell) walnut - You can get bags of shelled walnut at the grocery store)

-You'll need a small or medium frying pan. I prefer one with beveled bottom edges and try to use the smallest one I can get away with since it reduces the amount of oil needed.

-A medium plate, but not paper or styrofoam or anything which can't safely handle hot oil

-A good sharp knife with a blade about 4-6 inches long; a chef's knife, santoku, or whatever you prefer or have handy

That's about all you'll need. I purposefully did not give amounts of the ingredients because they will become self-evident during the course of the preparation and will be dependant upon the quantity being prepared and the size of the pan utilized (in the case of the amount of oil needed).

***A quick word about the nutrition of this recipe:

-Oils: I call out two oils (walnut and olive) which are very healthy for you and promote good (HDL) cholesterol in the blood.
-Plantains: they are very high in fiber, vitamins and minerals, and promote great digestion and intestinal health, which in turn promotes vitality and natural immunity to illness.
-Honey: it is a reasonably healthy and natural sugar, is a natural antibiotic, and is high in energy content.
-Cinnamon: this spice is probably neither good nor bad for you.
-Walnuts: known to strengthen the kidneys and lungs, lubricate the digestive system and improve metabolism. considered to be good for the blood.

In other words, there's really nothing BAD for you in this recipe. That being said, please be mindful of the calories consumed. Eat in moderation. The dish itself is absolutely good for you (so long as you have no allergy to any of the ingredients).

Ok, on to the next step......