Plantain.

They're delicious as a rock and one of the easiest things to make.

The stone comes from immature plantains.

They are not as sweet as one might think but are starchy, almost like French fries.

To make them, use the greenest plantains you can find.

(As the fruit ripens, the starch converts to sugar. In the picture above, the first one is plantain. The other one is better suited for sweet dishes like maduro, but that's another answer.

) They are harder to peel than bananas, so it's best to cut off both ends and then slice lengthwise along the skin.

After peeling, cut into 1-inch thick rounds.

Your preparations are now complete.

Fry in hot oil for 3 - 4 minutes on each side.

(You want to use hot oil for this step so the outside doesn't burn before the inside softens. They should be bubbling slowly in the oil, not sizzling and sputtering.) If you have some that are "just cooked"

” bananas, or if there’s still some green on them, it’s best to fry them.

If the bananas are too ripe, your bananas will turn to mush.

While the batter on the outside still holds up the banana, it softens and turns to mush when you bite into it.

When I was younger, I used to buy fried banana skewers from street vendors in Asia.

They use Asian or Thai bananas for deep frying.

Instead of being very long, those bananas were very short, and they turned out perfect! It tasted sweet and firm.

I really like it! Once they are done, crush each piece between two flat surfaces.

Now heat the oil.

Re-fry the mashed pieces for a minute or so.

Take them out, sprinkle with salt and you're done.

They are absolutely wonderful.

Once you master the art of making French fries, you'll think about French fries very differently.

You might ditch all the potatoes for bananas.

In Indonesia we fry a lot of fruit.

Pineapple Pineapple caramelizes and becomes sweeter when fried.

I love fried pineapple.

It should look like this: If eaten at home (called "chow mein"), it might look like this [1] When you cut it open, it would look like this [2] This aroma can usually be found in

You can buy it from street food stalls and it’s called “Nana Xiang”.

[3] Breadfruit This is unprocessed breadfruit.

[4] Breadfruit, as its name suggests, tastes just like bread when fried.

In Indonesia, we call it "Sukhum Fried Rice".

This is my favorite too.

It's kind of like fried bread.

Sometimes we make breadfruit into crackers or you can also call them breadfruit slices (Kripik Sukun in Indonesia) by cutting the breadfruit very thin and frying it.

The result will be something like this.

Sometimes they cut the breadfruit into potato-like shapes and turned them into branches.

It's still fried and becomes crunchy.

It's called "sukhon sticks" and they look like fingerling potatoes, but these are breadfruit.