We’re in the “appetizer” section of the Columbia Restaurant Cookbook now, and Fried Plantains are considered an appetizer. This was a two ingredient recipe, which is unusual for this cookbook, but it was nice to try something simple for a change.
Just peel the ripe plantains, using a knife. (Note: You can’t peel them by hand like a banana, and the yellower they are, the sweeter they are.) Slice diagonally (about 3/4″ thick) and then fry in hot oil. They’re done when they’re golden brown.
If you have any leftovers, freeze them. Then when you’re ready to serve them again, just heat them for a few seconds in the microwave.
Edited: We did have some in the freezer, and when I came across a recipe for Costa Rican Breakfast, I knew it would be the perfect side dish. We actually had it for dinner, and Wayne thought it would be better without the added scrambled eggs, but I liked the combination.
Basically, layer rice, seasoned black beans, scrambled eggs, salsa and avocado and serve with fried plantains on the side. Yummy!