Bloody plantains

I'm going to fry some plantains! These are a little old judging by the color, because I couldn't find a good time to make them. But here we are...

Peeled they look a little like a cob of corn and a banana had a baby.

One plantain turned out just fine, the other is a little bit mushy.

Chopping them up.

Chopping...

AUGHHHHHH!!!!!! I HACKED MYSELF!!!!!

AAAAAAAAAAAHHHHHH!!!!!! BLOOD!!!!!!

AAAAAAHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!

A murder scene!

But I'm in the (bad) habit of eating expired food, so a little blood isn't going to deter me from frying otherwise good plantains.

They're supposed to fry once, then be taken out to cool.

Putting them in water to cool them.

Now I have to take the water (and blood!) out so they don't send oil everywhere when I put them back in the oil.

Mashing the water and blood out. It looks like a bandage.

Back in the oil for more frying.

The completed fried (bloody) plantains.

There aren't many of them. If I have to feed more than one person I'm going to need more plantains.

Overall very yummy! And the blood didn't hurt the flavor one bit!