Plantanos Fritos--Fried Plantainscomments (6) February 28th, 2014
Allow one plantain per person; this recipe serves 2.
2 plantains, peeled and sliced lengthwise in half
About 1 tablespoon coconut oil or other oil of choice
Lime wedges for garnish
Peel and prepare the plantains. Green plantains are vegetable-like and contain more starch, they are firm in texture. Even when they are mature, with a black skin, they are firmer than a banana. When ripe they are sweeter, more like a banana. I like them both ways--I sort of like them in between green and ripe--that way you get starch and sweetness.
In many countries they are sauteed in palm oil, since both crops tend to grow in the same climate. Another tropical tree, I like to use coconut oil for flavor and browning. Heat a griddle or skillet over medium heat, add the oil and then place the plantains, cut side down. Cook for about 5 minutes, until golden brown, pressing down on the plantains with the back of a spatula or flat, pan lid to smash them a little. Turn them and cook for another 5 minutes until golden brown and tender.
Serve immediately with a squeeze of lime, if desired. Traditionally plantanos are always served con frijoles.
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