Yields
4 servings
Plantains cannot be eaten raw like regular bananas. They are ripe when they are black and just starting to soften to the touch. If plantains are green allow them to ripen at least 10 days or put in a paper bag to speed up the process.
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ingredients
¼
cup vegetable oil (60 ml)
2
ripe plantain, peeled, cut on the diagonal into ¼-inch slices
Flour, for dredging
Salt and Pepper
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directions
Step 1
In large skillet, heat oil on high. Lightly smash the slices of plantains using a large, flat meat tenderizer or a heavy-bottomed pot. Dredge plantain slices in flour very lightly. Fry for 2 minutes per side or until golden. Transfer to tray lined with paper towel to drain. Season the smashed plantains with salt and pepper.