Reviewed: Apr. 1, 2012

This is more of a technique than recipe, but it's great to see it on AR for those who are unfamiliar to delicious plantains. It's key to use plantains that are black or almost black because they carmelize so much better. I just put a bit of oil in a skillet, slice the plantains on an extreme bias (so they are like extremely slanted "coins) , and fry on each side until a deep brown. I sprinkle them with kosher salt and that's it. It's a perfect sweet/salty combo that's simple yet yummy.

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SummerGirl

Reviewed: Feb. 28, 2012

Delicious and easy-tasted just like ones I've ordered at restaurants!

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megginlocher

Reviewed: Feb. 17, 2012

I used butter instead of oil. Very tasty. Good the way they were but I added sugar and cinnamon.

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JAN CAN COOK

Cooking Level: Beginning

Reviewed: Dec. 13, 2011

She didnt mention about the "green plantains" because the recipe call for "overly ripe" ........ which escaped your ability to comprehend what you had read. For "newbies" the plantains used here should be the black oily looking ones. Cooking them requires just watching them as you fry them since its always going to be a little different fry time depending on what they look like. You want them dark brown but not burnt. The oil was fine and is standard but dont be afraid to experiment. If anyone knows LADYJAYPEE please help her read her recipes from now on since she cant follow simple directions and THEN wants to under-rate a recipe.

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ChefTastic

Reviewed: Oct. 25, 2011

Excellent and SO easy! Thought I bought green bananas the other day... nope! Plantains! I made half of them green today with this recipe and followed others' tips to fry once, remove, drain, dip in a bowl of salted water, FLATTEN (the "rehydration" makes them easier to smush with the spatula), then re-fry. I fried a couple pretty dark & crispy; they were delicious anyway. Tried them with Parmesan cheese as suggested also; could not believe how good that was. If you like savory, you'll love it. Letting the rest blacken up in a bag. :)

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