Frying Plantain

After posting the Stewed Chicken Recipe, I had a comment requesting details on how to cook plantain. So, following are directions on how-to-fry-plantain because no one should go another day without adding this to their bellies!

Here's what I do. I buy the almost -blackest plantain in the supermarket. There should be some yellow on them. In fact, i have some home right now. I will take a photo to show you that i'm not kidding. Yes, they look nasty...but that means they are ripe! If they are overly squishy or have mold on them, they might be too ripe. Use your judgement. Usually black and semi firm works.

Anyhow, then i cut the ends off, and get the skin off. Chop, chop, chop, into fry-able slices, about 1/2 inch thick. You can either cut the plantain length wise, making long slices....or cut small rounds like a banana. It really doesn't matter. I sort of do a little of both.

Pour a lot of oil into a frying pan...i usually fill it 1/2 inch deep with oil. Get the oil sizzling, and add your plantain. If the oil starts jumping out at you, turn down the heat a little. No one likes getting splattered with hot oil. Brown them on either side (usually a minute or 2), and then add to a plate with paper towels to soak up the oil. Voila! Plantains ready.