For The Palate | Fried Plantain

We picked up a couple plantains at the grocery store over the weekend, and they were the perfect find when my grumbling belly finally forced me to take a break from my housework this morning and forage the fridge for something satiable.

Just in case you’ve never tried them, here’s your official encouragement to add them to that bucket list.

Mine were a bit overripe. (Note to self: buy less ripe ones next time + make them right away instead of forgetting about them.) Plantains are just like bananas in that the more they ripen, the more yellow (and then brown) and the sweeter they become. The soft spots might have bothered some, but I’m not too picky when it comes to these things.

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I sliced them thin, heated a couple tablespoons of olive oil in a skillet, threw them in, and sprinkled them generously with salt.

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Yum! Healthy and delicious.

How do you like to make plantains?

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