(Latin fried ripe plantains)
The Caribbean cook will often use fried plantains as an accompaniment to beef or goat dishes. In Central America, fried plantains are a favorite part of a hearty breakfast.
4 to 6 servings
- Ripe plantains (plátanos maduros), peeled, cut in half crosswise, then lengthwise -- 4
- Oil for frying
- Heat about 1/2-inch of 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.
- Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.
Plátanos Fritos 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.
- Known as tajadas de plátano in Venezuela, this lightly sweet side dish is an essential component of pabellón criollo.
- Nigerian Dodo: Nigerians love fried plantains, especially with fish, and call them dodo.