I adore fried plantains. Every few months, I get a craving for them that cannot be sated, and the past week or so has been one of those. The best part is how incredibly easy they are; the worst part is how quickly they disappear.

It’s important that the fruit is really ripe. I like under-ripe bananas, but plantains don’t work that way. If the peel is all yellow or just tinged with brown, the fruit is probably going to be too hard and a  little lacking in flavor. Wait until it’s mostly brown (if you can stand to wait).

The one on the left would have been better a little riper

Once you have a couple of good and ripe plantains, just peel, slice, and fry in a little butter. I love my cast iron skillet for this (and everything else) because it’s naturally non-stick, so you don’t need very much grease.

On medium heat, you’ll need about a minute per side, flipping once. Once the slices are golden brown on each side, remove them from the pan and salt lightly. They should be slightly crisp and caramelized on the outside, but soft and savory on the inside. Eat them while they’re still hot. Then, if you’re like me, it’s off to the store for a couple more!

Peeling and slicing
Frying...
...And now I'm hungry again.

Are there other fruits that fry this well?

# # #

January 11, 2012

Leave a Reply


eight − = 7