Best Fried Plantains

Chef's notes

Hint: chose plantains that are around half black (or more) on the peal. Short story (stories in recipes are annoying but this one is relevant). FOR YEARS I ignored the scary golden slug looking things at the edge of my plate at many restaurants in the Caribbean and Central America. Then one year, at some little roadside hut with one outside dining table, I was sitting across this shared small table from a formidable sized Jamaican stranger that was also dining. I had nearly finished my chicken with rice'n'bean but had not touched the strange looking fried things at the edge of my plate when the man barked at me in his local accent "Eat your plantains, boy!" - I felt like a young child - and quietly proceeded to chop a piece, mix it with my rice'n'bean, and ate it. To my surprise, it was delicious, sweet, and a perfect companion for the meal. I have never turned away a fried plantain ever since - I'll never forget that guy.

Details

• ⏲️ Prep time: 5 min
• 🍳 Cook time: 5 min
• 🍽️ Servings: 1 per plantain

Ingredients

• Ripe plantains
• Coconut oil

Directions

1. Slice each plantain into pieces as shown in the pic - or however you wish. Thick or thin will become a personal preference.
2. In a pan or pot, add coconut oil deep enough to half submerge (or deeper) your slices.
3. Heat oil to near smoke point.
4. Add plantain slices with enough room for them not to touch each other.
5. Fry until dark brown - Turning over as needed. Sometimes they can look nearly black and still taste great.
6. Serve on the side of your rice'n'beans, pupusas, empanadas, etc.. Enjoy.