One popular way to eat them is to pan-fry the sweet plantain slices until they’re warm and tender. The sweet plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with salt before serving.
Ingredients
- 1 cup vegetable oil
- 3 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
- Salt
Directions
- 1. In a large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch.
- Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
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