Preparation / Directions:
This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.
Peel plantains and cut into 2-inch rounds.
Heat the oil in a small saucepan until hot but not smoking. Drop the
plantain rounds into the hot oil 3 or 4 at a time and cook until well
browned, 2 to 3 minutes. Remove and drain.
Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It
should have a circular shape.
Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.