Fried Plantain is a simple snack that appears to be common on tabletops across the Caribbean. I’ve grown up eating them my father’s way which is to wait for the plantain skins to turn almost black before panfrying them on high heat, until they are slightly charred on the outside. Then, when done, immediately sprinkle the slices with brown sugar. YUM!
Recipe By: Caribbean Cookbook
Oil for frying
1. Thinly slice some very ripe plantains (cross wise or lengthwise) into 1/8 – 1/4 inch thick slices
2. Fry in hot oil until dark brown
3. Drain on absorbent towels
4. Sprinkle with sugar