How Do I Make Cuban Platanos Fritos - Fried Bananas?

Plantains have thicker skins and are longer than bananas.

Plantains are a staple food for the island of Cuba, where the tropical climate and fertile soil produces ample amounts of this starchy food. You can find plantains at most ethnic markets or Hispanic food stores. Platanos fritos, or fried bananas, are deep-fried ripe plantains that are also known as bananas in Cuban cuisine. Serve platanos fritos along with black beans and spicy rice for a savory Cuban-inspired meal. Or, drizzle honey over them and dip them in crème fraiche for a delectable dessert.

Difficulty:

Easy

Instructions

Things You'll Need

• 3 ripe plantains
• Knife
• Cast iron skillet
• Lard
• 1 tbsp. olive oil
• Spatula
• Plate
• Paper towel
• Tongs
• Coarse salt
• Vegetable shortening (optional)

1. Wash and dry the outer peel of three ripe plantains. Cut off each stem end of the plantains. Make three 1/2-inch deep cuts, equally spaced, down the length of each plantain.

2. Pull the corners of the peels, using the tip of your knife to pry the corners up if necessary. Peel the plantains.

3. Slice each plantain into 2-inch long diagonal slices that are 1/2-inch thick.

4. Heat a cast iron skillet over medium heat. Melt enough lard in the hot pan to fill the pan with 2 inches of oil. Stir in 1 tbsp. olive oil.

5. Place slices of plantains in a single layer into the hot oil. Use a spatula to move the plantains around so they do not stick to the bottom or sides of the skillet. Cook the plantains for 30 seconds and then flip. Fry them on the other side for 30 seconds.

6. Turn the heat down to low and continue to fry the plantains for 10 minutes -- 5 minutes per side -- so you have plantains that are fried crisp and colored brown on the outside and sweet on the inside from the caramelizing of the natural sugars.

7. Line a plate with a paper towel. Remove the plantains from the hot oil with a pair of tongs. Allow the excess grease to drain from the plantains and place them on the paper towel-covered plate.

8. Sprinkle coarse salt over the plantains to taste. Serve hot.

Tips & Warnings

• Look for plantains that have black spots but are not completely black, as overripe plantains are mushy and not as easy to work with.

• You can use vegetable shortening in place of lard, but the flavor of the dish will not be as authentic.

• Do not use green plantains because they are too hard, lack the sweetness of ripe plantains and will not fry following the directions for platanos fritos.

References

• The Cuban Recipes; Plátanos Maduros Fritos -- Fried Ripe Sweet Plantains; March 2010
• "Gourmet"; Fried Plantains; January 1995
• "Cooking Light"; Sautéed Plantains -- Plátanos Fritos; Maria Baez Kijac; June 2008