Platanos Maduros

submitted by amanda
from U.S.

4 ripe dark-skinned plantain
5 tablespoons vegetable oil

Heat vegetable oil in skillet over medium heat. Fully peel plantains, and
cut them diagonally into approximately 1-inch wide pieces, working your
way down the length of the plantain. (NOT length-wise slices). Carefully
place pieces of plantain in skillet. Flipping often, fry plantains until
golden brown. The plantains will be rather mushy - they're supposed to
be.
*They will be sweet - the riper the plantains, the sweeter they will be.
(They will NOT taste like patacones, if you've tried those) If you prefer
them sweeter, you can sprinkle with sugar before cooking.

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