Serves about 8
- 3 pounds (about 5) ripe plantains (black-skinned)
- 2 tablespoons vegetable oil
Preheat oven to 400 degrees F. Peel plantains and slice on the bias 1/4 inch thick. Gently toss slices in a large bowl with oil to coat, taking care not to mush up the softer pieces. Spread slices on a baking pan in a single layer. Bake, turning occasionally, until browned on the outside and tender when pierced, 15 to 20 minutes. Serve warm. Plantains may be roasted up to 4 hours ahead; cover and let stand at room temperature, and reheat at 350 degrees F about 15 minutes.
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| Fried Sweet Plantains pictured with BBQ Style Tofu and steamed green beans |
A time-saving alternative to frying fresh plantains is baking frozen pre-fried plantains. I have used the Goya brand, which contains only plantains and soy oil.
Serves about 8
- 3 pounds (about 5) ripe plantains (black-skinned)
- 2 cups canola oil, plus more as needed
Peel plantains and slice them on the bias 1/2 inch thick. Heat oil in a large skillet or deep fryer. Fry plantains about 4 minutes on each side, until golden brown all over. Drain on paper towels.
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