Extremely popular throughout the Caribbean and much of Central America, fried plantains are also ubiquitous in Cuba, where they might be made using green plantains or ripe ones, cut into thick wedges or very thinly sliced to make crisp chips. Serve the plantains alongside braised chicken as a side dish, or serve them with beer or cocktails for an addictive appetizer at a Cuban-themed dinner party.
- 3 firm but ripe plantains
- Canola oil for frying
- Flaky sea salt for sprinkling
To peel the plantains, slice the ends off with a knife and make a lengthwise cut through the plantain peel from one end to the other. Remove the peel from the plantains. Carefully slice the plantains lengthwise into planks about 1/4 inch (6 mm) thick.
In a large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches (5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. Working in batches, fry the plantains until golden brown and tender, turning once halfway through the cooking time, about 4 minutes. Using tongs or a skimmer, transfer the plantains to a paper towel–lined plate. Season generously with salt and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen