Fried ripe plantain is a popular Latin American and Caribbean dish. It was served with almost every meal in my home while growing up in Barbados. The key is excellent fried plantain is ensuring the right degree of ripeness. The skin should almost be black or in some cases a dull yellow with patches of black. The riper the plantain the sweeter it is. Ripe plantains peel easily and cook quickly.
Fried Ripe Plantain
Serving size depends upon size and number of plantains
Total Time: 15-20 minutes
Vegetable cooking oil
Sea salt (optional)
Granulated sugar (optional)
Peel the plantain(s) and cross cut into 1 inch pieces. Using a medium sized skillet add sufficient oil to cover the bottom. Heat on medium temperature until it begins to simmer. Cook the slices in batches unto golden brown, turning once. Drain and sprinkle with either sea salt or sugar.
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