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Let either yellow or green plantains sit on the counter until black and mushy. Cut off the two ends and throw them out. Take off the peel and throw it out. Slice the plantains diagonally, about 1/2 an inch thick. Put enough vegetable oil in a pan to fill it about 1/2" high. Heat oil to medium-high. When the oil is hot, add about five slices of plantain. Let them cook for about three minutes. Use a spatula and flip over to the other side. Cook for about another 2-3 minutes. Bananas should look caramelized around the edges. Do not cook until black. Repeat step for the rest of the plantains and serve warm.