frying bananas

by Jennifer
(Fort Lauderdale, FL)

I bought some plantains and cut them lengthwise and fried them in oil. They came out dry. They didn't burn and they weren't crispy, just dry inside. They don't look or taste at all like the ones I've eaten in South American restaurants, which are usually sticky, moist and sweet. What did I do wrong?

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Mar 07, 2011
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starstarstarstarstar 		Frying Plantains
by: Chef Noly

Which type of plantain did you use for frying? Plantains come in different degrees of ripeness and the plantain is used differently at each stage of ripeness. Normally green plantains are used for frying but if the inside is dry you might try using plantains that are turning slightly yellow. Make sure you cut the plantains no thicker than 1/2 inch thick, thinner is better for avoiding dryness. To make them crisp you should fry them twice. Check out a fried plantain recipe and more helpful hints on making them on my food blog at http://nolysinc.blogspot.com/2010/06/ingredient-spotlight-plantains.html.

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