This time last year: Pudding Pops (2012)
There was this perfect little Cuban restaurant just down the street from my apartment in Richmond.
I would run by it early in the morning and smell the freshly brewed Café con Leche. My friends and I would roll into it late at night- snag a booth and split some fresh warm cornbread, a beer, and fried plantains. It was perfect.
It was there, in that tiny neighborhood corner restaurant that I learned to love fried plantains.
I have had the privilege of enjoying fried plantains prior to that Cuban restaurant, however it was the many nights in those warm booths that caused me to appreciate fried plantains in a new way- as dessert, a salty appetizer, a warm crunchy salad topper, the perfect side dish, my snack craving on the go- the list goes on, and my appreciation runs deep!
Fast forward many moons, and I am missing those warm Richmond nights with the strong sweet smell of Cuban food floating through the neighborhood. Therefore, I did the only thing my nostalgia would let me do. I decided to try my hand at this classic recipe myself.
There are a few different ways to approach plantains- sweet and salty. I tried my hand at both, and have to say- you truly can’t go wrong! So, go ahead, try your hand at both, and let me know your favorite!
You have nothing to lose, and sweet new memories to gain.
Love, A Rented Kitchen
- 2 Tablespoons olive oil + more for frying as needed
- Two large plantains
- Freshly cracked Sea Salt
- 1 1/2 teaspoons Cinnamon
- 1 cup Sugar
Notes and Tips!:
- Adapted from: The Food Network
- Ways to enjoy plantains:
- The perfect crunchy and warm salad topping
- Appetizer snack!
- Serve them with whipped cream, ice cream, or drizzled with caramel sauce
- Enjoy as a delicious side dish
- Add them to your lunch box for a perfect office snack
- Like this recipe? Try these other delicious snacks from A Rented Kitchen! (Recipe links found below photos)