2 ripe plantains
1 tbs canola oil or sunflower oil
Optional – Cheese – Feta if you want to experience the saltiness contrast with the sweetness of the plantain or grated mozzarella, Monterey jack or fontina if you prefer the yummy gooiness of melted cheese
Wash and peel the plantains, then slice them. The best way to slice them is either diagonally or else cut the plantain in half and slice lengthwise. (The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to manage.)
Heat the oil over medium heat in a large frying pan and add the plantains.
The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side.
You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white it means that it is not yet fully cooked.
Place the cooked plantains on a paper towel to drain any excess oil.
If adding cheese, sprinkle the feta over the plantains and serve. If you using a grated cheese then it is best to leave the plantains in the frying pan and add the grated cheese on top (remove from the heat to avoid burning them) and let the cheese melt.
Notes and Instructions