Pintones: Fried Yellow Plantains

There are many recipes for plantains, but I make the simplest. Fried. When the plantain is green, the fried plantains are called tostones. When the plantain is yellow, the fried plantains are called pintones, and when the plantain is black and looks almost rotten, that's when it's the sweetest and these fried plantains are called maduros.

I was hoping to be able to explain and show you how to prepare the plantains in the different stages of ripeness. So far, up here, I have only been able to find them yellow; however, the process of making tostones and pintones is the same.  (Maduros are cut differently to fry. I have a plantain ripening, so hopefully I will be able to post that soon)

Cut the ends of your plantains and discard. Cut a slit lengthwise down the middle of the peel. Remove the peel keeping it in one piece. Set aside. Cut the plantain into 1 inch chunks. In a frying pan heat 1/2 inch of vegetable oil and place the pieces in one at a time, reduce the heat if the plantains start to brown too quickly. Flip the plantains over once and slightly brown. Remove from the pan. We have to press them. Place one piece of plantain on a cutting board cover with the peel, place an oven mitt above the peel and press firmly with the heel of your hand. We don't want them flattened like pancakes. (see picture). Return to heated oil and fry 'til golden brown on each side. That's it. They are ready to eat, or you could sprinkle with a little salt.