Plátanos Fritos

(Latin fried ripe plantains)

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.

4 to 6 servings

Ingredients

Ripe plantains (plátanos maduros), peeled, cut in half crosswise, then lengthwise -- 4
Oil for frying

Method

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.

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.
Nigerians love fried plantains, especially with fish, and call them dodo.

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bananas

Submitted by Pozycjonowanie (not verified) on Mon, 01/16/2012 - 07:09.

Are we talking about bananas here?

No these are not bananas.

Submitted by . (not verified) on Wed, 02/08/2012 - 13:58.

No these are not bananas. Their platanos or plantains in english. They are bigger and have a starchy flavor to them.

Directly From Latinos

Submitted by GMC (not verified) on Sat, 10/02/2010 - 23:35.

Hello!
I'm writing from Honduras, just becuase I was curious on the articles going on at the web, and found this one. I thought I could enrich it.

Plantain, specially in Honduras, is a main dish. We eat it as snacks, we eat it as food, we eat it most of the time. We can have it fried, 'platano frito', but we can also boil it in water when it is ripe, 'platano sancochado', yet, we also eat it green. it is hard to peel, and though I'm an honduran, I find it SO HARD to peel in that way, but, with it, we make 'tajaditas', or the translation of it, 'little slices'.
Those are the ones we eat as snacks. We peel it when it's green and fry it. They are not soft, like the ripe fried plantain, but rather hard. We add salt to it, and eat it either alone, or with any sauce. As food we add 'chilmor' or 'pico de gallo' as mexicans call it, sliced cabbage and meat along with a tomato sauce.

Also, specially on the northern part or where there's sea, they add it to the soup when it's still green. In the middle part of Honduras we add it to soup when it's ripe. To any kind of soup.

Another common dish, specially in Tegucigalpa, our capital, we eat it with beans and 'mantequilla' or white cream. we fry a whole plantain with a small and slight cut in the middle. when't it's a golden color, we take it out and pour out the excess of oil. (yes, we have lots of oil in our food...not good for our figure.) Then, we add fried beans, 'frijolitos fritos' and a bit of mantequilla. Some may change the mantequilla for cheese. this dish has a special name, though I don't remember how it is called.

Anyways, I thought you would like to know this.

Honduras is very rich in everything. Our culture varies from place to place, and so does our foods. In some places they eat things I've never had.

it is sad to say so, but lately, we prefer pizza and hamburgers...along with hotdogs and sandwiches. Yep, we prefer junk food than our delicious typical dishes.

Platanos con miel

Submitted by Anonymous (not verified) on Thu, 09/24/2009 - 21:25.

This is my favorite food. the best way to prepare them is to cook them on low heat so they cook all the way through, then turn up the heat so the edges are crispy. When they are almost done pour some honey over the tops and let them cook for a few minutes. The cooked honey adds the most amazing flavour.
Platanos are traditionally eaten with refried beans and Salvadoran sour cream on the side.

plantanos

Submitted by codi (not verified) on Mon, 06/28/2010 - 22:01.

just a question i noticed how you mentions how the salvadoran eats them so do you know how they cook them? my husband is salvadoran and i love surprising him with knowing about his culture and the food he is used to i would love to find a recipe of how they eat it he has mentioned that they make it like mole i am not sure how he meant by that though if you could help me out that would be great

good

Submitted by piouyto (not verified) on Tue, 05/12/2009 - 13:15.

i tried it very tasty!

Bringing back island tradditon and flavor, i love

Submitted by Anonymous (not verified) on Thu, 04/02/2009 - 15:36.

I really love these. They are filled with flavor and color. I grew up in the islands and they were always and still are a part of my everyday life. Because the islands has such fertile soil fruits like these and veggies are really common and well prepared. I love these and they make the perfect "pick-me-up" when you can`t put your hands on something and you want a hot snack quick. Like the recipe, love the food! ; )