Fully ripened Plantains
------------(They should be soft to the touch, and have more black
than yellow skin)--------
oil for frying
Score the plantains on two sides (lengthwise), using a paring knife.
Carefully peel the skin off, and place the plantain on a wood cutting
board. (The plantain may be slippery!)
You may choose to use the full length, or, to make it easier to
cut, first cut in half (across).
If the plantain is curved, place the plantain face down (think
of the shape of a rainbow).
Slice the length carefully with a long knife. You can usually
get three slices from each of the 2 plantain sections (remember
that you already cut it in half first). Each slice should be about
1/2 inch thick.
plantain is not very large, you may just slice once in the middle.
On medium heat, heat some vegetable oil in large
pan (teflon is great for this) - you don't need the oil to cover the
plaintain, but it should be enough to come halfway up the sides
of the plantain slices.
Using a spatula, turn the slices over when the sides start
to look dark brown. Sometimes its good to sneak a peek under
Remove the slices from the oil when both sides are done,
and drain on paper towel.
Wait for the plaintains to cool slightly before serving,
since the sugar content in them can really burn your tongue. (trust
Buen Provecho !