Wednesday, March 31, 2010
Platanos Maduros: Ripe Plantains
Okay, so I could have let my plantain ripen further 'til it was completely black (the riper the sweeter), but it kept tempting me every time I went into the kitchen. I just had to fry it last night. Whether they look like this or are completely black, this is how we slice and fry them.
Cut the ends of your plantains and discard. Cut a slit lengthwise down the middle of the peel. Remove the peel. Cut the plantain diagonally into 1/2 inch pieces (wider for riper plantains as they tend to fall apart if too thin). In a frying pan on medium high heat 1/2 inch of vegetable oil and place the pieces in one at a time, reduce the heat if the plantains start to brown too quickly. Flip the plantains over until brown on each side. (riper fried plantains will turn a deep rich brown, almost black). Remove from the pan onto a paper towel lined plate. That's it.