When I was a very young child, I was a picky eater. This is something my mom likes to remind me of every time I complain about my daughter's difficult eating habits.
The truth is that I do not need my mother's constant reminder of how picky I was. I remember it clearly. I remember that for many years, there were only a handful of meals I would eat. The number one being these fried sweet plantain slices accompanied by scrambled eggs. That was my meal of choice. The second was this sweet plantains and picadillo casserole, because I just loved sweet plantains in every way.
I loved these dishes so much that at some point, I refused to eat anything else. Naturally, in real Dominican mom-form, my mother began making them for me every day, three times a day (breakfast, lunch and dinner) until I did not want to eat sweet plantains anymore. Not because I stopped liking them, but because I had just eaten way too much of them and started craving something else.
To this day, fried sweet plantains are one of my favorite side dishes ever. The simplicity of this delicious dish is just astonishing.
Simply peel and slice the ripe plantains and fry them in vegetable oil until cooked through and golden on both sides. The secret, though, to a very sweet and tender maduro is to get very ripe plantains. That is, if you like them really sweet. If not, you can get ones that have not yet began to turn dark on the outside. These will still be great, too, only a bit starchy. Serve them with eggs, meat, cheese, anything.
Go ahead! Give them a try and tell me what you think.
- 2 very ripe sweet plantains
1 cup vegetable oil for frying
- In a frying pan, heat oil over medium heat.
- Peel plantains and cut into 1/2-inch-thick slices.
- Add to the frying pan.
- Cook on each side until golden brown, about 2-3 minutes.
- Remove from the oil onto a plate covered with a paper towel to remove excess grease.
- Sprinkle with a little salt if desired.
- Serve warm as a side dish or appetizer.
- Side Dishes
- North American
- 2 servings
- Total Time
- 4 minutes, 59 seconds