How to Fry Plantains Like an Islander
Most people are familiar with fried plantains as a staple in Caribbean cuisine (especially Cuban!) but it often seems like an exotic delight that can only be enjoyed on the islands. Believe it or not, plantains are not actually native to the Caribbean, but came to the islands in the mid 1600s from West Africa. They became very popular as plantains are nutritious, versatile and easy to prepare. In fact, they are so easy to prepare, we’ll have you cooking plantains like an islander in no time!
All you really need are two ingredients:
- Vegetable Oil (coconut oil would be a great alternative too!)
Wait until the plantains are black. Not green or yellow with black spots, but black. We’re talking “wow-this-looks-like-a-rotten-banana-black”.
Take the ripened plantain and cut the ends off, then cut it vertically in order to remove the thick peel. Once the peel is removed, slice the plantain into medallion-shaped pieces.
Pour oil into a pan and let it get nice and hot! You’ll want to cover the bottom of the pan and this is something you can have heating up while you slice the plantain.
Place (carefully!) your plantain slices into the oil. Let them get golden brown on each side.
Remove the plantains from the oil and blot them with paper towels.
Enjoy your delicious plátanos maduros!
For a sweeter, more dessert-y flavor roll them in brown sugar before frying them, and sprinkle powdered sugar on top afterwards!
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