Plantains, not your average banana

The first time I tried plantains was on my honeymoon in San Juan, Puerto Rico. We ate so much of them we probably turned yellow!

Plantains look and feel like a banana, but must be cooked before eaten. They are a very starchy and dense fruit that can be used in both savory and sweet dishes. Plantains are prepared in many different ways. Most popular forms include fried plantains, plantain chips, and mashed plantains for a dish called Mofungo. Plantains, much like bananas, go through different ripening stages, which affects their texture and taste. Plantains can be used in their initial green stage where they are firm and mild tasting or they can be used when they are dark yellow or black where they are very soft and sweet. 

When my husband and I arrived back to New York, I was determined to replicate some of the fantastic food finds we had in Puerto Rico. I searched the internet for all different recipes and information pertaining to Spanish cooking. I was overwhelmed with the amount of foods that can be made with this one ingredient and how versatile a plantain really is. I just knew I had to try to make plantains now considering I had so many options.

It took a while for me to get it right, but I finally nailed it down. I now love to make and consume plantains on a regular basis. My favorite way to prepare them is fried sweet plantains, also known as Platanos. This is an easy dish to make and whenever we have it, it always takes us back to those sweet days on the beautiful island. 

This makes enough for a four-person side dish:

3 ripe plantains peeled and cut diagonally into 1 inch slices (the blacker the better)Vegetable oil for fryingSea salt for finishing

Fill a medium size saucepan (or a fryer if you have one) about half way with oil. Set your pan to medium-high heat and wait for it to get hot. Take a slotted spoon and place a few slices of the plantains onto the spoon and then slowly lay them into the hot oil. They will cook very fast so keep and eye on them. When you see the plantains begin to brown flip them over, the opposite side will cook even faster. As soon as they get some brown color take them out and lay them on a plate covered with paper towel to soak up the excess grease. Immediately sprinkle with sea salt so it sticks to the hot plantains. Enjoy!

Yes, that's it, just three ingredients. That is why plantains are so fabulous; they are great with little preparation. My husband and I love to eat these with arroz con pollo (rice and chicken), but you can eat them with whatever you'd like. They're even great as a snack!