Today, I have for you a recipe for Fried Sweet Plantains with a Maple Avocado Mousse and Coconut. I love plantains and I love their romantic Spanish name – plátanos – even more. I think it really gives justice to the name of this wonderfully starchy, banana-like gift from god.
I first crafted this recipe for my Maman on Mother’s Day in the United States. Ideally, I would’ve had this breakfast ready before she woke up and then I would have surprised her with it. Except I totally woke up late and ended up quarantining my mother to her room until I was finished with the madness that can come with frying plantains. Timing, composure, and all those typical lady-like qualities seem to dissipate the instant I step in the kitchen.
Back to the recipe. As I mentioned earlier, I made this for my darling mother as I knew she would appreciate the sweet starchy interior of the plantain contrasted against its fried, crispy, and slightly salty outer shell. Topped with a maple avocado mousse that has vanilla singing through – loud and clear – and a drizzle of creamy coconut milk, plus a sprinkle of unsweetened shredded coconut flakes, this recipe will introduce you to gustatory notes you didn’t even know you had. Unless if you’re an Iron Chef, in which case, I’ll stop talking now. My mom has a thing for caramel – who doesn’t really – and so she went on ahead and took my Mother’s Day gift of a bottle of tropical banana caramel and drenched the plátanos in it. It was divine, I advise you try it if you’re feeling up to it.
And now, the part you’ve been waiting for: the recipe!
Fried Sweet Plantains with Maple Avocado Mousse and Coconut (Paleo/Vegan)
- For the plátanos: 2 yellow/brown plantains, 1 cup of coconut oil (or enough to have an inch of oil in the pot), and sea salt of choice.
- For the maple mousse: 1 ripe avocado, 1 tsp of vanilla extract, a dash of sea salt, 1/2 to 2/3 cup of full-fat coconut milk, and 1/4 to 1/3 cup of pure maple syrup (depending on your preference of sweetness).
- For the topping: full-fat coconut milk, and unsweetened shredded coconut flakes, to taste.
- In a large pot, add the 1 cup of coconut oil, or more, so that there is at least one inch of oil. Turn the temperature up to medium high heat. Preheat your oven to about 170˚ F, this is for keeping the plantains warm after frying.
- While the oil is heating, wash the plantains. With a knife, cut off both ends of the plantain, about 1/2 an inch off both sides. Then make a long vertical incision from one end of the plantain to the other. Peel the plantain and then chop it into circular discs that are about 1/2 an inch thick. Make sure you cut them in similar sizes to ensure equal cooking times for all pieces!
- Standing back, test the heat of the oil by dropping a teeny tiny droplet of water in the oil. If it immediately crackles and fizzles away, then your oil is ready. In batches, preferably of 3 or 4, slowly and gently lower your chopped plantains into the oil with a frying skimmer. The oil should completely submerge the plantains so there will be no need for flipping!
- Once the plantains have reached a dark golden brown color, remove them from the oil with the skimmer and place them on a plate lined with paper towels, or something similar, to soak up the excess oil. Lightly season the plantains with salt and then place them into the oven to keep warm. Repeat steps 3 and 4 until all of your plantains have been fried.
- While keeping the plantains warm, you can make the maple avocado mousse. To do this, wash, peel, and deseed an avocado and place it into a blender. To it, add your coconut milk, sea salt, maple syrup, and vanilla extract. Blend on high until the mixture is uniform and smooth. It should be thick, but totally spreadable.
- Carefully take the fried plantains out of the oven and get ready to plate! Place the plantains on the bottom of your plate of choice, top with a dollop of the maple avocado mousse, drizzle with some full-fat coconut milk, and sprinkle with unsweetened shredded coconut flakes. If you feel so inclined, you can most definitely top with your favourite caramel sauce!
- Make sure to savor every single bite! Bon appétit!