Fried Plantains

Plantains make a healthy and tasty treat for a Luau party or Caribbean Theme party. Not only do they taste great, it is an easy dish to prepare. Bananas are a staple of countries from the Tropical region and the plantain banana variety you will need to bake, fry or boil to prepare. Simple recipe follows.

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Fried Plantains : Ingredients

Plantain bananas
Oil

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Fried Plantains : Directions

Three variations of bananas - miniature, plantain and regular bananas

Banana Varieties.

Miniature Banana. The miniature bananas you can see is much smaller, has a thinner skin and can be eaten like the regular every day banana. It has a very intense flavor and it is a great compact snack to pack for kids’ lunches.

The Plantain Banana. The plantain has a tougher, harder skin and is usually dark yellow with lots of black spots and markings. If it is still green, it is literally green on the outside and has a lower sugar content. It is then eaten like a starch, just like a potato. The plantain is usually boiled or fried before it is eaten. If it is is very ripe, the outside would be totally black. It then looks rotten but trust me, it is not. At this point it is the sweetest with the highest sugar content.

The Cavendish Banana. Also known here as the ‘regular’ banana and is the most commonly known banana world-wide. It is ripe when the outer skin is yellow and just start to form small brown spots on the outside. It is eaten usually raw but also sometimes baked for desserts.

To serve plantains, peel off the skin and slice into thin slices.

Fry in about 2 tablespoons of oil until brown and crispy.

It will taste almost dessert-like since it is so sweet.

Plantains are commonly served in Tropical regions of the world like Puerto Rico, Caribbean Islands, Hawaii, etc. If you are planning a luau or an ethnic Caribbean meal, plantains would be an easy side dish to add to the party menu.