Prep 27 mins
Cook 8 mins
A popular way to eat these is to pan-fry the sweet banana-like slices until they are warm and tender. They are abundant all over the Caribbean and can be found now in most grocery stores. From Food and Wine Magazine in their section "For More Party Ideas."
- 1 cup vegetable oil
- 6 very ripe plantains, peeled and cut on the diagonal into 1/2-inch slices (about 3/4 pound each)
- salt (optional)
- In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, approximately 7 to 8 minutes per batch, turning occasionally, until deep golden and tender. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
- Make ahead: The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with the optional salt before serving.
This was the first time I've ever eaten plantains, and I loved them! I has bought some green plantains intending to make plantain chips, but I let them get too ripe, so I tried this instead. Great recipe!
These are how plantains are served in my house. You can also sprinkle with pepper if you want. Ripe plantains have a little give when squeezed and are starting to or have already turned black. I laugh when I go to some grocery stores because they mark them down when they start to yellow from the unripe green. Usually green plantains cost less than the ripe yellow plantains.