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
1 cup vegetable oil
6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
How to Make It
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.
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.
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