3 Guys from Miami Cuban Food Recipe: Platanos Maduros (Cuban)

Fried Sweet Plantains

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

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

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

Jorge: 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.

Glenn: Plátanos hawaianos -- Hawaiian plantains -- are especially popular in Miami for making plátanos maduros. These plantains are very thick and sweet.

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