Tajadas
Raw sweet plantains are sliced and deep fried in vegetable oil until they are golden brown.
Breakfast Lunch Dinner Supper
Ingredients:
- Ripe plantains - 2
- Vegetable oil - 1 to 2 cups
Instructions for Preparation:
- Pour the vegetable oil into a large frying pan set to medium high. The oil should be deep enough that it will be at least an inch taller than the plantain pieces when you fry them.
- Slice a shallow cut lengthwise across the peel of the plantain. Peel off the skin.
- Cut the ripe plantains diagonally into slices about a 1/2-inch thick. Do this carefully as unpeeled ripe plantains are very slippery.
- Working in small batches and being careful not to crowd the pan, gently slide the plantains in the oil.
- Fry the first side until it turns golden brown. Turn each plantain over to brown the second side, about another minute.
- When both sides are golden, remove the pieces using a slotted spoon so that the oil dripping off the pieces can be drained back into the pan below.
- Put the fried plantains on a paper towel-lined plate to absorb the excess oil. Best served while hot or still warm.