Celiac.com 10/10/2014 - If you’ve ever had the pleasure of eating El Salvadoran, Nicaraguan, southern Mexican food, then you might be familiar with fried plantains.
Fresh plantains are common in the local restaurants, and ubiquitous in the local Mexican and Central American markets around San Francisco.
- ½-1 cup oil for frying
- 4-6 plantains (make sure they are very mature, not green—brown and soft is best)
Heat oil in a large, deep skillet over medium high heat.
Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
Fry the pieces until browned and tender. Drain excess oil on paper towels.
Serve as a side dish to a main meal, with refried beans and Mexican style sour cream.