Plantain Frying: How Ripe is Just Right?

[Missycop]

Hi friends! I've been experimenting with frying plantains lately and can't quite nail down the perfect ripeness. Any tips on how ripe they should be for that crispy-on-the-outside, soft-on-the-inside goodness? Share your ripe wisdom!

 

[IUxBlinkVibes]

For frying plantains, you want them to be pretty ripe, like yellow with some black spots. They’ll be sweeter and caramelize nicely. Too green, and they’ll be starchy and of course if too black, (uhh) and they'll be mushy. Aim for that sweet spot in between!

 

[Alfredo]

For frying, look for plantains that are mostly yellow with a few black spots. Perfect balance of sweet and crispy!