Sunday, September 26, 2010

Platano Maduro Frito (Fried Sweet Plantain)




  1. 1 cup vegetable oil
  2. 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
  3. Salt (optional)


  1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.

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