Prep 10 mins
Cook 15 mins
From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are.” The amount of oil is just approximate; use just what you need to get the plantains fried.
- With a small sharp knife, cut off both ends of the plantains, and cut in half.
- Carefully slit just the skin along the natural ridges of each plantain.
- Ease up the edge of the skin and run the tip of your thumb along the plantains, lifting the skin.
- Gently peel away the skin and slice the plantains lengthwise. Heat a little oil in a large frying pan and fry the plantain slices for 2-3 minutes on each side until golden brown.
- When brown and crisp, drain on paper towels and serve hot or cold, sprinkled with chives.
So easy and so good. My plantain turned black, which produced a very sweet taste. Love plantain like this with rice and beans. Thanks! Made for ZWT 2013 by team Hot Stuff.
This is how I find restaurants serve sweet plantain. I was afraid they would not cook through, but they did - no problem!
These were very good for my first time making plantains! I double fried them and sprinkled with salt as soon as they came out the second time, then with the chives. Made for ZWT 9