Beverly Cox

Plátanos Maduros Fritos

Fried Ripe Plantains

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Eating Cuban
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Fried ripe plantains, black beans, and rice are traditional accompaniments for most Cuban entrées. Plantains are ripe when the skin is black and peels off easily. When fried, they are crisp and caramelized on the outside and soft and sweet on the inside. Some cooks like to sprinkle them lightly with lime juice before serving.

Ingredients

  • 2 large, very ripe (black-skinned) plantains
  • Vegetable oil for frying
  • 1 lime, cut into wedges (optional)

Method

Peel the plantains as you would bananas. Cut them on the diagonal into ½-inch slices. In a deep-fryer or large, heavy-bottomed skillet, heat at least 1 inch of oil to 350°F. Fry the plantain slices, a few at a time, until they are brown and caramelized, 3 to 4 minutes. Remove with a slotted spoon and d