If you’ve even been to a Peruvian restaurant, you’ve probably had fried plantains – either in the form of sweet fried plantains or tostones. I used to make sweet fried plantains often but haven’t made them in quite some time so I figured that had to be changed.
The trick to delicious, and sweet, fried plantains is to let the plantain ripen until it’s very yellow and beings to spot; quite similar to a banana. Once it’s fully ripe it’ll be sweet and really soft when you bite into it. I tend to simply fry the plantains and call it a day, but I know there are plenty of recipes out there that add all types of sweet glazes to the dish – in my opinion the sweet fried plantains are sweet as is.
- 2 ripe plantains
- Canola oil
- Pour about ½ in of oil into a pan and bring to medium heat. In the meantime,cut the plantains into 1 in thick slices.
- Once the oil heats up add the plantain slices to the pan (the oil should come up half way to the plantain) and cook until golden brown on each side - about 1-2 minutes.
- Once the first batch of plantains is cooked place on a layer of paper towel to absorb the extra oil. Continue with the remaining plantains.