Here are some frying plantain slices...

I like the bright yellow color and the way the oil bubbles and glistens.

They started out about a month before as a green plantain sitting on my windowsill:
Then, just when it looked like a rotten dark brown banana,
it was time to peel it, slice it and fry it.

(Canola oil, 375 degrees F.)
Peanut oil might lend a nice note to the flavor, but haven't tried it.

Don't try this unless it's REALLY REALLY ripe!
(Almost turning mushy, just barely still firm).
Gotta be patient!
Otherwise, it's like eating wallpaper paste.