What is the best way of eating plantains?
Known as “potatoes of the air” or simply as “cooking bananas,” plantains are starchy when ripe and are often used in tropical regions in place of potatoes and squashes. We learned this by reading Britannica.com’s entry on the plantain. Then we visited the Epicurious Recipe File, where we searched on “plantain” and turned up twelve different recipes gathered from back issues of Gourmet and Bon Appetit magazines. A basic, mouthwatering recipe for fried plantains got us started; we learned that firm-ripe plantains with mottled brown and yellow skins are the best for deep-frying, whereas fully ripe ones are nearly black. Sliced on the diagonal and fried till golden brown, platanos make a delicious side-dish served with savory roasts or a sumptuous desert serve
