Side Pannel
Fried Sweet Plantains
Ingredients List
- 4 Ripe (yellow black)
- -plantains
- 1/4 c Vegetable oil
- Salt and pepper to taste
Directions
Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger
To prepare plantains this way, they have to be dead ripe. If only green
ones are available, you should use the the method for Deep-Fried Plantain
Rounds. Either way is fine. You will find that this preparation results in
plantains that are a bit more floppy than the chips made from the green
variety, so I suggest you spoon the dip onto them and eat them with a fork.
Peel plantains and cut on a severe slant into 1/2-inch slices. In a large
saute pan, heat the oil over medium heat until hot but not smoking. Add as
many plantain slices as will fit easily in a single layer, and fry until
just lightly browned, about 1 minute per side. As they brown, remove them
to paper towels to drain, then sprinkle well with salt and pepper. Repeat
until all the plantain slices are fried.
Serving Ideas : Serve with Black Bean Dip
To prepare plantains this way, they have to be dead ripe. If only green
ones are available, you should use the the method for Deep-Fried Plantain
Rounds. Either way is fine. You will find that this preparation results in
plantains that are a bit more floppy than the chips made from the green
variety, so I suggest you spoon the dip onto them and eat them with a fork.
Peel plantains and cut on a severe slant into 1/2-inch slices. In a large
saute pan, heat the oil over medium heat until hot but not smoking. Add as
many plantain slices as will fit easily in a single layer, and fry until
just lightly browned, about 1 minute per side. As they brown, remove them
to paper towels to drain, then sprinkle well with salt and pepper. Repeat
until all the plantain slices are fried.
Serving Ideas : Serve with Black Bean Dip
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