Kay's Fried Green Plantains
Plantains are a staple food which is served at every and I do mean every meal.
Although I have lived in the USA over 40 years, I still love my plantains and you will too when you try my simple recipe.
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Peel your plantain with a sharp knife by cutting off both ends of the plantain. Next, cut through the peel, guiding the knife through the peel, from the top of the plantain to the bottom of the plantain. (Avoid cutting deeply into the flesh of the plaintain with the knife.) Try to peel off all the skin with your fingers. If it will not come off, Make two more cuts length wise into the plantain so that you may now remove all the peeling, revealing the whole plantain. Slice the plantain in approx 1/8th thickness for each round plantain chip.
At this stage, turn your frying pan with olive oil on medium heat.
Place the plantain chips on a plate and lightly sprinkle with salt on both sides. (If you season the plantains as though they are french fries, you will not go wrong.)
Test the olive oil by gently dropping 1 plantain chip in the oil. You will know if the oil is hot enough because cold oil makes very little sizzle when raw food is placed in it. (The secret to frying plantains is to treat it as though you are cooking french fries.)
When the oil is hot enough... medium temp, approx 375, rake all plantain chips in the skillet and fry approx 1 to 2 minutes or until they float. Turn them over and allow them to fry approx 1 more minute.
1 plantain should take approximately 3 minutes to cook in a 10 or 12 inch skillet on medium heat. They will have turned from off white in color to a yellow hue. Do not cook them til they are golden brown. This will deplete them of their vitamins.
Place the cooked plantains on a cookie sheet which is lined with paper towels and place in a warm oven.
I will provide fried plantain pictures in the next couple to few weeks because I am cooking for 180 people shortly and hostessing a brunch in September also. Just too busy for pictures presently.