Featured Recipe: Pan Fried Plantains
I must have been about 10 years old when I devoured my first ripe sweet plantains fried to perfection at a restaurant called The Cuban Revolution in downtown Providence, R.I. Ever since, my sweet tooth has been way out of control for these tropical treasures—their caramelized exterior encasing a honeyed, soft and delicious center. My craving for “maduros,” as they were called during The Cuban Revolution, has reached such uncanny heights that I have perfected the art of frying them in my own kitchen.
My recipe is based on those original fried plantains with my own intuition added.
Ingredients
- Ripe Plantains
- Sunflower oil (or any other frying oil)
- Knife
- Cutting board
Directions
1. Coat the bottom of a non-stick frying pan with a generous layer of oil. Turn the stove on to medium/medium high.
2. Chop both ends of the plantain off, and then cut the plantain in half (widthwise).
3. Slice the two halves lengthwise into thin pieces. The thinner the slice the more crispy the plantain… I personally prefer them to be a little thicker because the inside is more decadent and soft with a crisped outside.
Once the oil is heated, carefully place the slices along the bottom of the pan.
4. Fry them for one to two minutes, or until golden. Flip the slices onto the other side until they too become golden.
Transfer the plantains to a plate, and try not to eat them all!!!!! This is the most dangerous part for me, because I will and have eaten them all in the same sitting! Oooops! They are just toooo good.
— Francesca Gaudio
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