Three Guys From Miami Recipe: Platanos Maduros

Platanos Maduros

(Fried Sweet Plantains)

Glenn Lindgren: If you have ever eaten in a Cuban restaurant, you have eaten these -- what many Anglos refer to as "those sweet black bananas."

Jorge Castillo: The dish is made with plantains. It's not, strictly speaking, a banana, but it is related.

Glenn Lindgren: Your plantains need to be very ripe, almost black! They are very sweet at this point.

Jorge Castillo: Many people insist on frying their maduros in lard. It is believed that the plantains don't absorb as much oil that way. We've also had good success with shortening and many people use a liquid vegetable oil -- even butter.

Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot -- a drop of water will sizzle.

Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.

VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying.

Ingredients

3 very ripe plantains (heavy black spotting to a fully black skin)
lard or vegetable shortening to cover half the thickness of plantains

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"