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Plátanos Maduros Fritos (Fried Plantains)

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Serves 6 to 8

  • by from Fine Cooking
    Issue 124

Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.

  • Vegetable or canola oil
  • 4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.

Working in batches of about 12, slide the plantain slices in one at a time, making sure they’re not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel–lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.

nutrition information (per serving):
Calories (kcal): 150; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

If you've never had fried plantains, you're in for a treat. It's sort of like eating a fresh, banana-flavored donut with caramely-crisp edges. This recipe is great, although it does take longer to get good crisp edges than stated in recipe. Don't worry, they don't easily burn.

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