How do you make the sweet fried plantains (and not ones that taste like potato chips)?
I was having the same problem…I kept cooking them when they were 1/2 black and 1/2 yellow, on top of frying them too fast/too hot. Apparently, to be soft and sweet the plantains need to be basically black, and fried slowly/lower heat….unfortunately, I am very impatient and keep cooking them Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude