1. Prepare the Plantains:

• Peel the ripe plantains. To peel them, cut off both ends of the plantain and then make a shallow slit along the skin from top to bottom. Use your fingers or a knife to peel away the skin.
• Slice the plantains into 1/2-inch thick slices on the diagonal, or you can slice them straight across for round slices. The diagonal cut provides a larger surface area and can give them a more attractive presentation.

2. Heat the Oil:

• Heat 2 tablespoons of vegetable oil (or butter) in a large skillet or frying pan over medium heat. The oil should be hot enough to fry the plantains but not smoking.
• If you prefer a richer flavor, you can substitute the vegetable oil with butter or coconut oil.

3. Fry the Plantains:

• Once the oil is hot, carefully add the sliced plantains to the pan in a single layer. Avoid overcrowding the pan, as this can cause the plantains to cook unevenly.
• Fry the plantains for 2-3 minutes on each side, or until they turn golden brown and slightly caramelized. You want a crispy exterior with a soft, tender interior.
• If necessary, fry the plantains in batches to ensure even cooking. Use a slotted spoon to flip the plantains gently to avoid breaking them.

4. Optional Sweetening:

• For extra sweetness, sprinkle the fried plantains with a little brown sugar or white sugar immediately after removing them from the pan. The sugar will melt and caramelize, giving the plantains a delicious sweet glaze.
• You can also add a pinch of salt to balance the sweetness, or even a dash of cinnamon for an added touch of flavor.

5. Drain and Serve:

• Once the plantains are golden brown and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
• Serve the fried plantains while they are still warm. You can serve them as a side to dishes like rice and beans, eggs, or cheese, or enjoy them on their own as a snack or dessert.
• Optionally, serve with lime wedges for a tangy contrast to the sweetness of the plantains.

Tips:

• Ripeness of Plantains: The sweetness of the plantains depends on their ripeness. For sweet Plátanos Fritos, use plantains that are fully ripe (yellow with black spots). If you use less ripe plantains (green or slightly yellow), they will be less sweet and more starchy, making them ideal for savory dishes.
• Oil Temperature: Make sure the oil is hot enough for frying, but not smoking. If the oil is too cool, the plantains will soak up excess oil and become soggy. You can test the oil by dropping a small piece of plantain into it—if it sizzles, it’s ready.
• Savory Option: For a savory twist, skip the sugar and cinnamon, and serve Plátanos Fritos alongside a meal like beans, fried eggs, or grilled meats. You can also pair them with fried cheese for a delicious combination.