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Plátanos Fritos Recipe

Plátanos Fritos

(Fried ripe plantains)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Ripe plantains cut in half crosswise and lengthwise, peeled 4 each
Oil for frying

METHOD

Basic Steps:  Sauté
  1. Heat about 1/2" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and sauté until lightly browned. Turn and sauté the second side.
  2. Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.

VARIATIONS

  • The plantains can be sliced in rounds if you like.
  • Top the plantains with a little brown sugar or piloncillo if they need added sweetness. Other possible garnishes are crumbled queso fresco, grated Parmesan cheese, sour cream or seasoned tomato sauce.

NOTES

  • Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. It is important to use ripe plantains for this dish (they have black skins). Green plantains will be much too dry.
  • The Caribbean cook will often use fried plantains as an accompaniment to beef or goat dishes.
  • In Central America plátanos fritos are often served as part of a large breakfast of eggs, ham and refried beans and topped with a big dollop of crema.
  • Known as tajadas de plátano in Venezuela, this lightly sweet side dish is an essential component of pabellón criollo.
  • Nigerians love fried plantains, especially with fish, and call them dodo.