8 May, 2019
Plantains – Cuban Style
2 ripe plantains – NOT bananas
Oil – for frying
Salt to taste
Peel and slice the plantains into coins or short wedges, about 1 inch long. We recommend slicing off each end of the plantain, then use a sharp knife to make 1 long, shallow slice through the skin, end to end. With the skin still on, cut into the coins or wedges, and then slide your thumb or finger through the slice to peel away the skin from each wedge.
In a large skillet, get about 2 cups of vegetable oil hot, but not smoking. Carefully place the plantain coins in the hot oil and cook for about 3 minutes. Using tongs, turn each plantain coin over and cook another 2-3 minutes, until golden brown.
Remove to a plate lined with paper towel, to drain.
Sprinkle with salt, if desired, and serve warm.
The plantains must be extremely ripe. The skin should be almost completely black. If you’ve bought them while the skin is still green, put the plantains in a brown paper bag for a few days to fully ripen before cooking.