If you can’t make it over to Rincon Latino Restaurant for their
exceptionally tender fried plantains, make your own. Serves six.
by Mara Zepeda
- 1 cup vegetable oil
- 6 very ripe plantains, peeled and cut on the bias
into 1/2-inch slices
- In a large skillet, heat the oil over medium-high
heat until hot but not smoking.
- Working in batches, fry the plantains in a single
layer until deep golden, about four minutes per side. Drain on paper towels, sprinkle
with salt and serve warm.