In Haiti, we practically ate fried plantains at every sit-down meal. So when I saw plantains as the local market this weekend, I decided to give it a shot.
(Quick side note : Not knowing whether to purchase a very ripe plantain or a rather green one, I bought both. Turns out, at least for frying, the green plantain was best.
1 Large Green Plantain
2 Tbs. Canola Oil
- Slice the peeled plantain on the diagonal. (Start with a diagonal cut in the middle of the fruit and work your way to the ends.)
- Heat oil in a skillet to Medium heat.
- When oil is hot, place plantain slices in a single layer in the skillet. Fry for about 5 minutes on each side, or until golden brown and crispy.
- Remove slices from the pan and drain on paper towels.
- Immediately after removing from heat, sprinkle the slices with sea salt on both sides.
- Serve as soon as they are cool enough to eat!