Peruvian Fried Plantains

Flavorful, delicious, and cheap to make. The perfect snack or accompaniment to
many savory Peruvian dishes. Made with healthy plantains (plátanos) and
vegetarian friendly.

Servings: 4

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Course:

Side Dish Snack

Cuisine:

peruvian

Keywords:

bananas Accompaniment platanos

🧂 Ingredients

4 large ripe plantains

approximately 2 Kg.
1 cup corn oil

or any other vegetable oil
Absorbent paper

Instructions

1 Make sure the plantains are thick and firm, with some black spots. Cut the stems
from the two ends. And with the tip of the knife make an incision along the skin
of the plantain. Then peel the skin off the plantain. This fruit does not turn
black like regular bananas, so don’t hesitate in removing the skin. Repeat with
the rest of the plantains.
2 Cut the plantains crosswise, into two equal parts.
3 Place each of the halves on a cutting board. And make three or four longitudinal
cuts, depending on the thickness of the plantain to get the slices. Repeat with
all the pieces. You should be able to get 6 to 8 slices from each. Don’t worry
if you don’t, it doesn’t be perfect. The important thing is that they all have a
similar thickness so that they cook evenly. They should not exceed 8 mm thick to
prevent any raw fruit left on the inside.
4 Pour the oil into a skillet, and turn the stove to medium-high heat. When you
observe bubbles on the surface of the pan, place the slices in the hot oil and
cook for three minutes on each side, until golden brown.
5 Continue until all slices are cooked. Place on a plate lined with absorbent
paper or paper towel. Serve as an accompaniment to other dishes or enjoy with
grated cheese, beans, sour cream, garlic dipping sauce, or butter. Yum!