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. Delicious, Quick Side Dishes

Carolina Buia
Isabel González
January 2006

Gallery

© Daniela Stallinger

Recipe Summary

total:
35 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.