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.
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):
sat fat g
Photo: Scott Phillips