So I had some extremely ripe plantain at home, my week got busy and before I knew it they had almost turned jet black. Rather then waste them I peeled and fried them up anyway and had some of the sweetest plantain I have ever had. I think ideally they would have been fried a day or two earlier but I think I just made it before they were just too spoiled to eat. I had to cut off a part of one of the plantain that seemed off but the rest was delicious.
Check out your plantain and decide if its too late. Mine are seen above, I would recommend getting to them two days sooner. They were starting to turn black but were still just barely ok to cook up.
I slice my plantain at an angle. I find it easier for frying but you can slice thicker slices if you prefer. You get more “meat” from each piece that way.
Put vegetable oil in your frying pan over medium heat and let the oil heat up. Test with one slice of plantain to make sure it sizzles on the sides.
- 2 semi ripe plantains
- 1/2 cups of vegetable oil
- Slice the plantain on a diagonal.
- Add oil to frying pan over medium heat.
- When oil is is hot enough for frying add plantain to the frying pan.
- Fry plantains to a dark golden brown color on both sides and remove from pan. Set on a paper towel (though the riper the plantain the more it will stick to a paper towel to skip this step if you have really ripe plantain). Add the rest of the plantain to the pan and repeat until all the plantain are fried.