What in the world is a plantain? I have asked myself that before. I have seen those plantains in the grocery store that were starting to turn black and wondered who the slacker was that allowed rotten food to be in the produce section. I never tried a plantain until after 40. How in the world did I miss this wonderful food for so many years? Then…. I went to Panama. Plantain trees were right outside our door. Although I don’t remember my first experience with plantains, I do remember falling in love. Ok, not the serious love, but love at least how it goes with food. I learned that those plantains in the store that make someone look like a slacker, actually are SUPPOSE to be like that! As the peel gets darker, and starts to turn almost black, they turn sweeter. I made it my mission before I left Panama to learn to perfect the plantain. There are many versions of what you can do with a plantain, including Patacones, which I never learned to do. My plantains though one of my families favorite foods. I hope that you feel adventurous and decide to try these too. When they are green they are great with ketchup, when they are darker, they are great with honey and cinnamon. I do have to take a moment to thank my friends in Panama for helping me learn to do these well.
You first cut off the ends and slice it down the side. Carefully take off the peel, using a knife if needed to help.
Then slice then into 1/2 inch pieces. If you cut them too thin, from my experience they burn easier. If you have them thicker they are more difficult to cook thoroughly.
Please let me know if you have any questions about making these work for you. They are worth the effort! HAPPY Cooking!
- 2 green plantains
- ½ c oil
- 2 tbsp. chili seasoning
- Pour the oil into a frying pan. You may need more oil depending on the size of the pan. You want the oil to be deep enough that the whole plantain can be under the oil, therefore you can avoid having to flip them over in very hot oil. Put on medium high while cutting the plantains.
- Cut the ends off of each plantain. Cut it down the side and carefully remove the peel. Use a knife if needed to help you remove the peel.
- Cut the plantain into ½ inch pieces.
- Turn oil up to high, allowing it to heat up an additional 2-3 minutes.
- Very carefully place each piece of plantain into the hot oil. Allow to cook in the oil until golden brown.
- Carefully remove with a slatted spatula, and place on a plate that is covered with two layers of paper towel. Gently pat dry.
- Sprinkle with chili seasoning. Serve immediately. They are great hot or warm, but not so great after they have cooled off.