Plátanos Maduros Fritos

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel the ripe plantains by cutting off the ends and then making a shallow incision along the length of the skin, being careful not to cut into the flesh.

   Ca. 2 min.

   Kokkens note: Very ripe plantains will be easier to peel. The skin should be mostly black with some yellow.

2. 2

   Slice each plantain diagonally into 1/2-inch thick pieces.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large skillet or frying pan over medium heat until shimmering.

   Ca. 3 min.

   Kokkens note: Ensure the oil is hot enough to fry, but not smoking. A small piece of plantain should sizzle immediately when added.

4. 4

   Carefully add the sliced plantains to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.

   Ca. 1 min.

   Kokkens note: Overcrowding the pan can lower the oil temperature and make the plantains steam rather than fry.

5. 5

   Fry for 3-5 minutes per side, or until golden brown and caramelized.

   Ca. 8 min.

   Kokkens note: Adjust heat as needed to prevent burning. The plantains should be tender inside.

6. 6

   Remove the fried plantains from the pan and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

7. 7

   Lightly sprinkle with salt immediately after removing from the oil.

   Kokkens note: The salt enhances the sweetness of the plantains.

8. 8

   Serve warm as a side dish.