I have read that dozens of countries in South America and Africa regularly fry plantains. It was hard to chose which one to go with! But, when I was looking for a solid authentic recipe from a legitimate source, I came across a seemingly very lovely authentic chef from Equador. So, I went with assigning it to Equador. (Visit Layla at laylita.com for more Latin recipes.)
I have never eaten plantain dishes of any kind every before. Honestly, they mostly just tasted like fried banana. I bought them two weeks ago and let them ripen in my kitchen.
Keller LOVED them. I will probably make them again with sides to represent other countries in the future!
The key is slicing the plantains thinly, I found. And, frying- but not letting get too black. The salt made them SO tasty!
Fried Plantains
Ingredients:
Plantains, black (very ripe)
oil for frying
salt for sprinkling
Directions:
Cut the plantains diagonally in slices, about 1/2-3/4 centimeter thick. Try to keep them uniformly thin! Heat oil in a pan, and fry 1-2 minutes on each side. Flip before they turn black. Place on a plate, or paper towels. Sprinkle with salt. That's it!
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