Recipe by Judith N.
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."
Top Review by jmills326
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!
- 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)
Directions See How It's Made
- 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.