Makes 4 to 6 servings
Ripe plantains will be deep yellow in color with brown and black spots. They will be sweet on their own, but you can add a tablespoon or two of brown sugar, if you like.
[ingredients title=”Ingredients”]
- 1/2 cup vegetable oil, plus more as needed for frying
- 5 ripe plantains, peeled and sliced ½-inch on the bias
- Kosher salt, to taste
[/ingredients]
[directions title=”Directions”]
- Heat the oil in a skillet over medium heat. The oil is ready when a tester plantain sizzles in the oil.
- Add the plantains to the hot oil in a single layer, taking care not to overcrowd the pan. Fry, flipping as needed, until the plantains are tender and golden brown all over, 2 to 3 minutes on each side.
- Use a slotted spoon or tongs to remove the plantains from the oil as done. Place on a towel-lined plate or baking sheet to drain. Sprinkle with salt while still hot and serve right away.
[/directions]
