Fried Ripe Plantains (platános maduros fritos)

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Mark: I’m doing the ripe, sweet version of this here, because that’s the first way I ever had plantains, and I still can’t get enough of their sweet flavor. Someday, maybe, we’ll do a Cuban issue, and then I’ll do the green version (tostones), and serve them with mojo criollo, a tasty garlic sauce.

Ripe plantains are black, completely. Finding them black, in the store is virtually impossible here, so I have to buy them yellow, or even green, and let them ripen. This sometimes takes as long as 4-5 weeks, so I often have a few sitting around in various colors.

Ingredients

1 to 1 ½ very ripe (black) plantains per person
Vegetable oil
Salt

Instructions

  1. Peel the plantains completely (this isn’t easy), and cut into 1 ½ inch long pieces.
  2. Fill a frying pan with oil, about ¼ inch deep, and heat over medium-high heat.
  3. When oil is hot, add the plantain pieces, standing on end. (Do this in batches, if necessary – don’t crowd the pan). Cook until beginning to soften, then turn over onto the other end and continue cooking until soft.
  4. Remove plantains from oil, and drain on paper towels. Remove the pan from the heat.
  5. Flatten the plantains: one by one, place each piece on a sheet of wax paper, on end. Using the bottom of a glass, squish the soft plantain into a disc with a turning motion, until it is about 1/3 its original thickness.
  6. When you’ve finished flattening all the pieces, reheat the oil. Place the chips back into the oil (in batches, if necessary), and fry until lightly browned on one side, then flip and do the same on the other side.
  7. Remove chips from oil, onto a paper-towel covered plate. Sprinkle immediately with salt. If frying in batches, place the plate in a warm oven until all done, then serve hot.