Magical Food Item #8728937: Fried Plantains

Posted on: May 26, 2009

So I’ve had plantains a few times in my life, and have enjoyed them each time I’ve had them, but didn’t really think about them all that much beyond that point. And then, recently, I acquired a plantain. Sometimes items will surreptitiously leap into my basket at the grocery store, and there’s little I can do about this aside from figuring out a way to punish such infidels with a frying pan. In any case, the plantain sat around on top of my fridge, in the very good company of bananas, until it had achieved a nearly uniform state of blackness. Being one that prefers her bananas still green at the ends, having to wait for a banana-like object to achieve an almost blackened state was odd indeed. But I stuck it out, somehow.

There’s a reason why fried plantains are so delicious. It’s called oil. Lots of oil. Copious amounts of oil, sputtering all over. Delicious fatty oil. Did I mention oil? I sliced the plantain, and it’s pieces fried themselves in the oil for awhile, and then I flipped them to ensure that each side was sufficiently saturated.

Plantains, frying

In the end, one side was a little too black and the other side wasn’t quite black enough. It was my first time, though, and the plantains were rather delicious, so I wasn’t too concerned. These are really easy to make, and I’ve made some since, but given the sheer amount of oil it takes to make these things so awesome, I’m afraid I don’t see them being a regular thing, not until I take up some sort of really heavy exercise on a regular basis at least. Nonetheless, I totally encourage other people to try making them, as they are easy and slide down one’s throat quite nicely.

These icons link to social bookmarking sites where readers can share and discover new web pages.