Plantains cannot be eaten raw like regular bananas. They are ripe when they are black and just starting to soften to the touch. If plantains are green allow them to ripen at least 10 days or put in a paper bag to speed up the process. This recipe is from Christine Cushing. Enjoy!
- Ready In:
- 1⁄4 cup vegetable oil
- 2 ripe plantains, peeled, cut on the diagonal into 1/4-inch slices
- flour, for dredging
- salt and pepper
- In large skillet, heat oil on high. Lightly smash the slices of plantains using a large, flat meat tenderizer or a heavy-bottomed pot.
- Dredge plantain slices in flour very lightly. Fry for 2 minutes per side or until golden.
- Transfer to tray lined with paper towel to drain. Season the smashed plantains with salt and pepper.
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Tagged this to make for a neighbor who had 4 plantains almost ripe ~ Not sure why she bought 'em because she didn't seem to know what to do with 'em! Simple as could be, & afterwards I gave her a copy of the recipe! I did keep a portion for the 2 of us to enjoy, & that we did! Thanks for posting the recipe! [Made & reviewed in Newest Zaar Tag]