|Plantains taste like bananas crossed with potatoes. Fried, they make a slightly sweet, starchy accompaniment to rice and beans.
|Heat the oil over medium-high heat. Cover the plate with paper towels and set next to the stove.
Cut the ends off the plantains, then cut a slit from one end to the other. Remove and discard the peel.
Slice the plantains on the diagonal, ½-inch thick.
When the oil is very hot, carefully add the plaintain slices in a single layer. Don’t let them touch each other – you may need to do this in two batches.
Let fry for 3-4 minutes, until brown, then carefully flip each piece. Fry another 3-4 minutes until soft and brown.
Transfer to the paper towel and immediately sprinkle with a bit of salt.
|I love fried plaintains served with rice and beans (or gallo pinto), with sliced tomato and avocado or guacamole on the side.
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