Fried Plantains

Recipe origin: Cuba

Note: Ripe plantains have peels that are almost completely black. However, the firm, ripe ones called for in this recipe are black and yellow.

Ingredients

• 4 firm-ripe plantains
• Vegetable oil for frying

Procedure

1. With a small, sharp knife, cut ends from each plantain. Slice through the peel and remove it.
2. Cut the fruit into very thin slices, about ⅛-inch thick.
3. In a large, deep skillet, heat oil (about ¼-inch deep) and fry 12 to 15 plantain slices at a time for 2 to 3 minutes, or until golden, turning them over once.
4. Use a slotted spoon or spatula to remove cooked slices and place them on paper towels to drain. Season the slices with salt. Plantain slices should be slightly crisp on outside but soft on inside.
5. The slices are best served immediately; however, they may be made 1 day ahead, cooled completely, and kept in an airtight container.
6. Reheat plantain slices on a rack in a shallow baking pan in a preheated 350°F oven for 5 minutes, or until heated through.

Serves 8.

Recipe origin: United States Latino Americans

Plantains are a large, thick-skinned variety of banana available in specialty stores.

Ingredients

• 3 plantains, peeled and sliced into 1½-inch pieces
• 7 garlic cloves, crushed
• 1 Tablespoon salt
• 1 cup water
• 2 cups vegetable oil

Procedure

1. Heat the vegetable oil in frying pan and cook plantains over low heat.
2. Mix the garlic with water in a bowl.
3. When the pieces of plantain are soft, mash each one between two sheets of waxed paper. Then soak them in the water and garlic.
4. Re-fry the pieces of plantain in hot vegetable oil until they are golden brown.