Fried Ripe Plantains Recipe
Fried Ripe Plantains is one of those ubiquitous Caribbean dishes that’s served with almost every meal. The key to an excellent plate of Fried Ripe Plantains is to ensure that the plantains are at the right degree of ripeness. The skin should be almost black or in some cases, have a dull yellow color with patches of black.
The riper the plantain, the sweeter it is and that is why Fried Ripe Plantains are such a big hit with West Indians and non-West Indians. Ripe plantains peel easily and cook up in no time.
- 2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices
- Canola or vegetable oil
- Sea salt (optional)
- Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat.
- When oil begins to shimmer, add plantains (work in batches), and fry for 1 and 1/2 minutes on one side, flip and cook for 1 minute on the other side.
- Remove plantains from pan and rest on paper towels.
- Continue frying in batches until all the plantains are fried.
- Sprinkle lightly with sea salt to give a sweet and salt taste to your Fried Ripe Plantains.