Fried Yellow Plantains

by Laura Donnelly — July 6, 2007

The plantains you are most likely to see in the market are the long yellow or green ones. When they have turned a dark yellow they are ready to cook. This recipe is delicious with any meat, fish, or vegetarian meal. Don't worry, although they are fried, they do not absorb much oil.

Serves 4

2 yellow plantains
Enough oil for shallow frying, preferably peanut or canola oil
Salt and pepper
Snipped chives for garnish

1. Using small sharp knife, top and tail each plantain, then cut in half. Slit the skin only, along the natural ridges of each piece of plantain. Ease up the edge of the skin, and run the tip of your thumb along the plantain, lifting the skin. Peel away and slice the plantain lengthways.

2. Heat a little oil in large frying pan over medium heat. Fry plantains about 3 minutes on each side or until golden brown. When brown and crispy, transfer to plate with paper towel to drain. Serve hot or cold, topped with snipped chives.