Tuesday, November 30, 2010

Platanos Maduros (Fried Sweet Plantains)

Luckily plantains are found in most supermarkets these days. Depending at what stage you get the plantains it should take about a week for them to turn dark brown to black. Do not store in the refrigerator, leave them out in a dark, cool place. Sweet, spicy and tart you will love this. I dislike sweet things but I love savory sweet...and these are so-ooo savory and sweet with a kick!

3 to 4 very ripe plantains (heavy black spotting to a fully black skin)
1/4 cup olive oil
pinch salt
1/4 tsp cayenne pepper
juice of 1/2 a lime

Peel the plantains and cut (diagonal) into one-inch thick slices. Sprinkle with salt to taste and cayenne pepper. Heat the oil until medium hot. Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized. Squeeze the lime over the pieces and serve.

Tip: You might have to fry the plantains in batches, try not to crowd them in the skillet.

Servings 6

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