Plantains are larger, less sweet and more starchy than their banana cousins. They get sweeter as they ripen, but in general plantains are cooked before eating rather than eaten raw. They can be challenging to peel when green. First cut off the two ends, then run a sharp knife down one side of the plantain, try not to cut into the flesh. Use your fingers and brute force to remove the peel. (Wiki) We’ve cut our plantains into coins, but they can be cut in any shape to suit the recipe.
2 plantains peeled and cut into 1 inch coins (or one plantain per person)
oil for frying about 1/2 inch deep
salt to taste