Plantain 2 Ways

By special request, here are two recipes with the same main ingredient with two completely different tastes, plantains. Part one of this two part ingredient session is done with a green plantain which is starchy and common found in chip bags. Also I don't recommend eating both the green and yellow plantains raw because well, its nasty. Enjoy!!!






Ingredient:

• 1 green plantain
• salt
  

Preparation:

1. Peel plantain then cut 1 in. thick slices.
2. Heat skillet with enough oil to cover the slices.
3. Fry slices for about 30 seconds on both sides until lightly golden, then take the out.
4. Using anything with a flat bottom, a mug or a small skillet or your hands, flatten the slices either between foil paper or on a cutting board. (Be careful not to break it up or flatten it to thin.)
5. Place plantains back into skillet and fry until golden brown.
6. Place plantains onto a paper towel to drain excess oil and lightly sprinkle with salt on both sides.
7. Serve hot and enjoy.

No Part 2 of this mini series is done with ripe plantains, or the yellow plantains, is much sweeter than the green plantain. These too are often seen in chip form but do not have salt on them unlike the green ones. Here is my favorite of the two and hopefully yours as well. Enjoy!!!

Ingredients:

• 1 ripe plantain (the more brown spots, the riper it is)
• cinnamon or nutmeg (optional)

Preparation:

1. Peel plantain and cut down the middle giving you 2 halves.
2. From the place you cut, cut long strings about a 1/4 in. thick.
3. Heat skillet with enough oil to cover strips. (I prefer to use butter just because it gives it more flavor.)
4. Fry until golden brown but be careful not to burn since this plantain contains sugar.
5. Sprinkle with either cinnamon or nutmeg or leave plain.
6. Serve hot with bread and butter or by itself and enjoy.