Quote:
Originally posted by splck
Platano frito: If your plantain is green (and I mean green), peel it and slice into about 1 inch pieces. Use about 1/4 inch of oil and fry till lightly browed and somewhat soft. Then squish the piece to about 1/4 inch with a piece of wood and refry till crispy, add salt to taste.
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My father used to make these for us when we were kids.
If you put them in a bag and in a dark place and wait for the skin to turn black, the fruit itself will be somewhat soft. Then cook the same way described above. They will be sweet, salty and crunchy. I can't tolerate the grease the way I could when I was young, but I still like to make both variations of these once a year or so.