Monday, July 26, 2010

98: Platanos Maduros Fritos / Fried Sweet Plantains

Very ripe plantains (black on the outside skin, mushy)
Vegetable oil for frying

1. Remove the skins from the plantains by peeling them with a sharp knife.
2. Slice the plantains, at an angle, about 1" in thickness.
3. In a pan, pour the oil until it comes up about 1" in height.
4. Heat the oil on high.
5. When the oil is heated through, slowly begin to add the plantain slices. Leave space between each slice (do not overcrowd the pan).
6. When the plantains begin to change color, turn each slice over.
7. When they are golden, remove from the heat.
8. Place on paper towels to drain excess oil.

Maduros should be a dark brown in color and soft and chewy in texture.

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