Fried Sweet Plantains

Plantains are abundant all over the Caribbean, and one popular way to eat them is to pan-fry the sweet banana-like slices until they're warm and tender.

 

slideshow Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: 12
KEY: Winter, Frying, Caribbean, Latin American, Side Dishes, Make Ahead, Vegetarian, Lunch

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Ingredients

  • 1 cup vegetable oil
  • 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
  • Salt (optional)

How to make this recipe

  1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.

Make Ahead

The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with salt before serving.

Contributed By Photo © Daniela Stallinger Published January 2006

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