I never really understood the plantain. I always looked at it like, “Wow, that’s a big banana.”
Everyone was always, “Yeah, but they don’t taste like bananas.”
Technically that is a true statement, but they would say it with disdain and distrust of the plantain. Clearly they have never tried Feaston’s fried plantains.
These suckers will make your taste buds dance. Even more, who doesn’t like fried fruit?
The good thing about frying plantains is that you don’t need anything except the fruit and some vegetable oil. No spices, no fancy sauces that we’ve been known to cook up every now and then. Plantains lay it all out for you on the table.
First thing you need to do is pick out your plantain. Pick it just like you would a ripe banana. And then let it sit in your kitchen for a few days to ripen up. You want it to be overly ripe (think banana bread bananas). Well, maybe not to that extent.
Before you get to the slicing get a large, deep frying pan out and pour some oil in. You are going to want about a quarter to a half inch of oil in the pan. In other words, enough to not quite cover the slices.
Get that oil heating to medium heat.
Slice your plantain lengthwise and then in half (think banana split bananas).