You have probably heard of plantains and you may even know that they are similar looking to a banana. But what are they? Plantains are a fruit, in the same family as bananas, but they contain more starch and less sugar than bananas. When they are less mature (green color), they are always cooked when eaten because the pulp is hard and the peel is stiff. Mature plantains (yellow color), however, can be peeled like typical dessert bananas and can be eaten raw, but they will have very little flavor. When fried, the yellow plantains caramelize, turning a golden-brown color. In addition to the popular frying method, plantains can also be boiled, baked, microwaved or grilled, either peeled or still in the peel.
3 green plantains, each peeled and cut in half lengthwise, then into pieces
2 to 3 cups vegetable or peanut oil
- In skillet, heat oil to 350 degrees F.
- Arrange plantain pieces in single layer, turning often, until all sides are lightly golden.
- Remove from skillet and place between 2 pieces of paper towel and press to flatten.
- Return to skillet and continue to fry until crisp.
- Remove and salt lightly.
- Serve warm.
Food Mingle Blog Alternatives and Substitutions:
- I would like some other type of flavor with this – some honey for sweetness or some red pepper flakes for heat or maybe some cinnamon. They were ok, but, sadly, not as great as I expected.
Yield: 6 servings