Nothing compliments a good bowl of “moro” (a rice cooked with beans or pigeon peas inside) or “locrio” (a rice dish cooked with some kind of meat or fish inside) than some freshly fried sweet plantains! They are very simple to make and can be cooked very quickly.
To make this dish, you will need the following ingredients:
2 Yellow sweet plantains
1/2 cup of vegetable oil
Sugar (optional, it is not used in today’s posting due to the ripeness of the plantains)
First, add enough oil to a large skillet to coat the bottom. Turn the heat on medium-high.
Then, slice a thin line through the skin from each corner.
Peel the skin off of the yellow plantain.
Then cut in half to begin slicing.
I like to slice mine length wise, but you may certainly cut width wise if you prefer smaller pieces.
Once both plantains are sliced, if the yellow plantain is very firm and not too ripe, you may lightly coat them with a little white sugar to help soften and caramelize them while they cook. Since these plantains are very ripe, I am skipping that step.
Add the slices to the hot oil, if you notice that they are cooking too (you can tell if they start to turn into a golden color) quickly, lower the heat.
They will fry for about 4 – 5 minutes, check occasionally to make sure they aren’t overcooking. When they turn into a golden color, they are ready to be flipped.
Flip all of the “fritos” and cook for another 3 – 4 minutes, the second side will cook faster.
While the “fritos” finish cooking, take a plate or wide bowl and line with a couple of layers of paper towels.
The “fritos” will look nice and golden and be fork tender once they are ready to be removed from the oil.
Remove the “fritos” from the oil and place on the paper towel lined plate (or bowl in my case).
Wait a couple of minutes for the paper towel to absorb the excess grease and transfer to a serving platter.