Well, if you’ve never made them, you should try this easy method from colleague and talented chef, Jamie Carmody of Out of Thyme Kitchen Studio. Jamie is a genius, really, when it comes to cooking delicious food for just about any dietary need. She made the plantains as part of a class at Living Spaces & Design here in Batavia, Ohio, which was a tribute to the Rio olympics.
And I can tell you they are really easy to make. I’ve made them and they are addictiveQ
1 large green Plantain (speckled with brown spots – that’s good as it will be nice & ripe but not mushy)
1 qt water
1 tablespoon salt
Peel plantain and cut diagonally into 1/8″ slices. Combine water & salt, stirring to dissolve salt. Add plantain slices. Cover and let stand 30 minutes. Drain and pat dry.
Heat a couple tablespoons oil in skillet, add plantains slices and cook over medium high heat, stirring constantly, until tender but not brown. Drain and then mash each slice with the bottom of a glass.
Then heat 2 more inches of oil and fry plantains again, a few at a time, until golden brown. Drain on paper towels and serve with guacamole and if you want, some arepas.