Fried Ripe Plantains, Plátanos Maduros Fritos Options

[foodiesleuth]

Fried Ripe Plantains (Plátanos Maduros Fritos)

All you need:

Ripe plantains (see below)
Oil for frying

For best and sweetest results, use ripe plantains that are SO RIPE, the
skin is black and even better if they started getting a whitish sheen to
them. By now most people would have thrown them away. Don't.

Cut at the tips and peel with a sharp knife or kitchen scissors.

Slice the plantains at a slant, sort of like Chinese do their vegetables
for stir-frying. This will insure that more surface will caramelize when
frying.

Heat desired amount of oil in a frying pan or cast iron skillet, about
1/4" deep.

When oil is hot enough (sprinkle a couple of drops of water in it to see
if it sizzles) add a few slices of the plantains at one time. Do not crowd.
Fry until all surfaces are done and edges are becoming slightly browned and
crisp. You should be able to stick a fork through and it goes through as
smooth as silk and the outside almost looks like caramel.

Place cooked plantains slices to drain on a plate or platter covered with
several layers of paper towel to absorb as much oil as possible.
Add another batch and continue until all slices are cooked. Serve hot