- Vegetable oil, as needed
- 4 to 6 large ripe plantains (see
- note)
- Salt, to taste
1. Heat the oil to 375°F (191°C) in a large pot.
2. While the oil is heating, cut off both ends of the plantains with a sharp knife. Make a shallow incision down the long seams of the plantains. This will make them easier to peel. Peel the plantains’ skin away from the fruit.
3. Cut the plantains into diagonal pieces about 1-inch (3-cm) thick. Place the pieces in a medium bowl.
5. Sprinkle the salt over the plantains, tossing so that each slice is evenly coated.
6. Once the oil is hot, add the plantain pieces to the oil in batches. Fry for 3 to 5 minutes until they are golden brown, flipping once after 2 minutes.
7. Remove the plantains from the oil using a slotted spoon and transfer them to a plate lined with paper towels.
8. Serve immediately.
Ev’s Eats