Plátanos Maduros
Fried Ripe Plantains
In Fearful Breakers, José often thinks of Mamá’s fried plantains when his stomach begins to rumble.
Fried plantains are an essential side dish in Cuba, and plantains are a staple in Cuban cuisine. The plantain itself probably originated in Asia, then made its way to Africa. From then the Spanish brought it to the Caribbean, where it has thrived ever since.
1 ripe (black or almost so) plantain
Vegetable oil
Salt
Ingredients
Take the plantation and slice off the ends. Score the peel lengthwise, then strip it off. Slice the plantain at an angle to make 1/3 inch pieces.
Pour ¼ inch of oil into a frying plan’ a cast iron skillet works well. Bring it to a medium heat. Cooking the plantains slowly is the key to getting the insides soft and sweet. Once the oil is hot, add the plantain slices. Leave an inch or so between them. Fry until one side is caramelized to a dark brown, then flip and cook until the other side is similarly browned.
Remove and drain on paper towels. Salt.
Directions
