Plátanos fritos, or fried plantains, are a Costa Rican staple. A Central American staple.
If you’ve never had them you are missing out- the crisp, fried layer followed by the sweet taste of the overly ripe plantain inside- nothing compares. I eat them up when I’m in Central America and crave them when I’m home (or cook them for friends and family!)
The ingredients are easy- olive oil and overly ripe plantains.
When I say overly ripe plantains, I mean it. The blacker and softer the better (to a certain point, of course).
The above plantain was perfect, but could have gone a few days more and still been at perfect ripeness. You want your plantains to be this ripe for sweetness- the sugars in the plantain caramelize as you fry it in the olive oil, creating a deliciously crisp crust. Plus a ripe plantain is soft, an unripened plantain is hard and honestly not so tasty.
Plantain Prep is straight forward: Cut the plantains into 1.5 inch pieces as you heat the olive oil. Once it’s ready you can add in the plantains- remember to gently add them as hot oil burns if it splatters on you!
It’s a good idea to have a napkin out for placing the plantains once they’re cooked through. This way some of that excess grease will be soaked up.
- Preheat the olive oil over high heat. Once hot lower temperature to medium low. Add plantain pieces.
- Move plantain pieces continually so that all sides are completely browned. This will take about 7-10 minutes. Remove plantain and set to dry on paper towels. Enjoy as a side with black beans and rice.
I like to eat plantains with rice and black beans but feel free to enjoy them as a snack or however you like! I’d love to hear what you come up with!
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