How to make Cuban Platanos Fritos - Fried Bananas

My Cuban MOM (my other mother) made plantains or platanos every day. There are basically two types to make - a starchy variety and a sweet - dulce variety. You can make either depending on the ripeness of the plantains you buy. Recently, I bought a plantain with a little black on the skin but it ripened quickly so I had to make the dulce/sweet variety. This recipe will cover both the sweet and more carbo intense variety. When a plantain is yellow it is starchy. When the plantain is black it is sugary.

Instructions

Difficulty: Easy

Things You’ll Need:

• Plantains 1 or more
• Oil
• Frying Pan
• salt (optional)
• paper towels / plate
• slotted spoon
• fork

1. Select your plantain(s) - either yellow/black or black.
   
   The ripe sweet variety is usually found in most restaurants, but both varieties are delicious. Try both types.
   
   Hint! One plantain is generally enough for two people.
2. Warm a 1/2 cup of oil over a low heat in a fry pan. I prefer a lighter oil that doesn't have a heavy flavor. I use grapeseed oil.
   
   Hint! You can use safflower oil, just not anything heavy and over powering like peanut oil. Olive oil is OK.
   
   Hint! You can turn up the heat later - allow the oil to slowly heat as you cut the plantain(s). You can also add more oil later if you are making more than 1 or 2 plantains.
3. Using a utility knife cut the top and bottom off the plantain(s).
   
   - Carefully make a vertical cut in the skin top to bottom.
   - Peel off the skin without breaking the plantain.
4. CUT THE PLANTAIN EITHER ON A DIAGONAL OR STRAIGHT ...
   
   - If you are making the dulce variety (black) then cut diagonal slices about 1/2 inch thick. You should have a few larger and smaller pieces. Overall, one plantain will produce about 16 pieces.
   
   - If making the less sweet more starchy variety cut the slices straight - 3/4 to 1 inch thick. There will be fewer pieces this way. (More on this later. This version requires one more step!)
5. Check the oil. It should be warm to hot but not boiling.
   
   Using a slotted spoon or fork, place each piece of plantain one by one into the oil. If necessary, turn up the heat a bit.
6. Watch the plantains so that they don't burn.
   
   - Cook one side and then flip them one-by-one.
   - Cook the other side.
7. ***Only for the less sweet / starchy variety...
   
   Before these guys are completely cooked, remove one-by-one and let them cool for a minute on a plate.
   
   - Using a plastic bag or piece of waxed paper, smash or flatten each plantain piece. The shape will now be flatter and wider then before.
   - Return them to the pan to fry a few more minutes on each side.
8. You will know when the plantains are cooked because the edges will be slightly black and the centers will be a golden color.
   
   - Remove them with a slotted spoon.
   - Place them on a plate covered beneath with paper towels to absorb the grease.
   - If desired, salt them.
   
   Serve and Enjoy!

Tips & Warnings

• Serve these with black beans and rice with bacon pieces, and a nice red wine.
• Always be careful when working with hot oil. Avoid splattering the oil. And, wait a few minutes before eating to avoid burning your mouth.