Platanos Recipe

Peeling the Plantains

Start by selecting ripe plantains with yellow skin and black spots, which indicates they are sweet and ready to cook. Slice off the ends of each plantain and make a shallow cut along the length of the skin. Gently peel the skin away from the flesh.

Slicing the Plantains

Once peeled, cut the plantains diagonally into 1/2-inch thick slices. This shape helps them cook evenly and adds a nice presentation.

Heating the Oil

In a large frying pan or skillet, heat the vegetable oil over medium heat. You can test if the oil is ready by dropping a small piece of plantain in; it should sizzle upon contact.

Frying the Plantains

Carefully add the sliced plantains to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to remove them and place on a paper towel to drain excess oil.

Seasoning

While the plantains are still warm, sprinkle a pinch of salt over them for flavor.

Garnishing

For added flavor, consider garnishing the fried plantains with fresh cilantro and a dollop of sour cream. Serve with lime wedges on the side for a fresh squeeze of citrus.