I bought 2 plantains.....now how do I cook'em?
 

I can look it up but I'm wondering if anyone has any experience [recipe] they would like to share.
Mine are very green and not like the photo. Do I need to wait for them to turn brown?

http://pad3.whstatic.com/images/thum...p-2Bullet1.jpg

This site has some good info.

How to Cook Plantains: 2 Delicious Recipes | Welcome to the Craftsy Blog!

Look at Bonnie's link.

I make my fried plantains the same way…yum.

We had a friend from Puerto Rico. This is how she used to make them.

Ingredients

2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1/2 cups vegetable or canola oil
2 green plantains

Directions

Combine water, garlic and salt in medium size glass bowl and set aside.

In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.

Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

Recipe courtesy Alton Brown, 2003

Read more at: Fried Plantains Recipe : Alton Brown : Food Network

Thank you for trying to help a GID*
I think I know how to cook them. What I want to know is do I wait until the green peel turns brown. Don't spread this around but I think I found a sweet treat to bring to events and parties that is nutritious, exotic, easy to make and inexpensive.






*gringo in distress.

Slice 1/4" thick diagonally Fry in olive oil till golden brown edges brings out the sugar
dry on paper towel ..YUMMMY :mmmm:

Old people get cranky. DO I WAIT UNTIL THE SKIN GETS BROWN!

From the internet:

The plantains get ripen/sweeten as they darken. For that you will want a sweeter/softer/riper plantain which should be pretty black. It won't be uniform, you'll see some yellow, but it will be soft to the touch and look rotten (just sans mold).

Z

If you read some of the comments on the link I posted they say you want them green so that when you smash them they don't fall apart.

There are two different ways to cook plantains. If you want savory, go with green. If you want sweeter, go with brown.