After much debating between recipes, I threw caution to the wind, used my best judgment and used the advice of my friend N, who stated that the whole secret was making sure the oil reached halfway up the plantains. She was right!
3 ripe plantains (mostly black on outside)
vegetable oil
4 tbsp butter
brown sugar
Peel and slice the plantains into slices (on an angle) about 1/2" thick
Melt butter in a skillet with about 1/4" oil. When oil is hot, lay plantains in a single layer in the skillet.
When golden brown on the bottom, flip to cook on the other side.
When both sides are golden brown, and slices are starting to get crispy, sprinkle with brown sugar and flip one more time.
When sugar is carmelized, remove from heat and serve.
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