How To Fry Plantains

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.”

“Oh.”

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.

Slightly fried, a little fruity and totally awesome.

Slightly fried, a little fruity and totally awesome.

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.

Peal it like a banana, and get ready to slice.

Peal it like a banana, and get ready to slice.

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).

Fry them, flipping once or twice, until they are browned and tender. Be careful not to cook with too high of heat. They will burn. Place the finished slices on paper towel to drain the oil.

Fry them, flipping once or twice, until they are browned and tender. Be careful not to cook with too high of heat. They will burn. Place the finished slices on paper towel to drain the oil.

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