I picked up 3 plantains last week. I have never made them before and thought that the kids might like them. I decided to pair them with a simple meal of pan fried breaded chicken cutlets. When I purchased them from my local market, they were green, but I let them hang around for about 4 days to ripen up a bit. I figured they were ready when they became slightly speckled with a darker green blackish color. They were still firm to the touch. I sliced the ends of the plantain and scored the peel with a paring knife and peeled away the thick skin. Note, that the skin of a plantain does not remove as effortlessly as a banana!
First, I sliced them…
Then I fried them in canola oil, about 2 minutes on each side.
After the first fry, season with sea salt while still hot.
Let cool. Then Lay them between 2 sheets of plastic wrap and flatten them with the back of a ramekin.
Re-fry in the same oil, 2 minutes on each side. Remove to a plate with paper towel and season again with sea salt.