Since my
Arroz con Gandules recipe went over so well, this time I’m sharing one of my
favorite Cuban side dishes—one I will fight you over, to the last platanito!
Sweet
fried plantains, or plátanos maduros, are a staple of Cuban cooking, but
also popular in other Latin American countries. I have learned that in Honduras
they are often served with sour cream, and in Venezuela, sprinkled with
cinnamon.
But in Cuban
cooking plátanos maduros are served “as is.” They go well as a side dish to
pork or with black beans and rice. But it can also be served on its own as an
appetizer.
As you can
see, there’s no great mystery to the process. The critical thing is to pick the
right color plantains—with dark yellow and black skin!
Plátanos Maduros Recipe
Ingredients:
Two ripe
plantains with black skin
Canola or
corn oil
Optional:
fresh lime
Heat
enough oil in a frying pan over medium heat so that the oil is about ¼
an inch deep. As the oil heats, cut the ends off of each plantain, and make a
slice along the length of the skin. Unlike peeling a banana one section
at a time, you should be able to easily remove the peel in one piece.
Slice the
plantain into diagonal pieces anywhere from 1/4 to 1/2 inch thick. When a drop
of water sizzles in the oil, add the plantain slices and fry until the bottom
is golden brown. Be sure to cook each slice until both sides are golden and the
edges of each slice slightly dark and caramelized.
Remove the
fried plantains, and place on paper towels to soak up excess oil. The
slices should be slightly soft. Serve hot!
For a
slight variation, squeeze some fresh limejuice before serving.
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