Thursday, February 14, 2013

How to: Fried Sweet Plantains or Platanos Maduros

In Nicaragua or any Central American household this side dish is very, very common. But don't worry, I've introduce sweet plantains to many of my non-Hispanic friends and they adore them!  So if you are trying to make dinner a little more interesting- give these a try.

What you will need:

Plantains- Make sure they are yellow and black in color and soft when you squeeze it.
Frying Oil- I prefer Canola
Crema Fresca- this will be what you dip your plantains in! The best part!

                                                                                    How to:
1. Peel your plantains and cut at an angle.  You want to cut it like your are making an oval and make sure that you make them a little thick.
2. Heat up oil.  You want your oil to sit over fire for at least 2-3 minutes before you drop in the plantains.
3. Once you drop them in, wait til they are a golden brown color and flip if necessary.
4. Remove plantains from oil once they are fully cooked. I usually like to ensure that I've gotten any extra oil off of them by dabbing with a paper towel.  Then let it cool.
5. Serve up with your favorite dish- I would recommend Gallo Pinto and Carne Asada...or even tacos!  Also, don't forget to serve them with crema fresca.  I unfortunately was so excited to eat them that I forgot to take a picture with cream on it...oops!

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