Fried plantains is something that can be added to any dish. It’s usually added to lunch or dinner, but can also be had with produce for breakfast. You can even just at it by itself.
There’s an art to cooking it, to ensure that it does not burn. It’s also important that you get the plantains when they are perfect. In that I mean, they should have a golden color with little or no black spots or marking.
If they are too green, then it won’t work in this recipe. There is a recipe for green plantains just so you know :-).
And if they are too ripe, then they won’t cut properly and won’t fry properly. Yes, there is a recipe for overripe plantains as well. We don’t waste food in Jamaica.
- Ripe Plantains
- Wash ripe plantain while still in its skin
- Remove skin
- Cut in half using a diagonal slice
- Slice both halves about 1/4" thickness
- Add oil to pan and heat; ensure its very hot
- Add slices of plantains, but be careful to place them in the pan as it will splash and burn you if you don't.
- Turn so as not to let them burn. Fry until golden brown
- Place in plate with hand towel which will absorb the excess oi
- Serve hot.