Plátanos Fritos

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

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

Method

1. 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.
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.
• 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.