The ripe plantain slices are ideal to accompany any meal; they are even part of the paisa tray. The most common accompaniments for meals are usually avocado, patacon, salads, sometimes simple slices of tomato, and slices of ripe plantain.
In Colombia, we love to eat plantains in every possible way, from fried green plantains slices, cooking them whole, and eating them with salt and butter. When they are ripe, fry them in slices or slices and even more, being too ripe for cooking them as in this recipe.
But best of all, regardless of the way you prepare a recipe with plantains, it will be super quick to make, since they are soft even when cooked green. So this recipe for slicing will take just over a couple of minutes for each batch of slices you add to the skillet.
I hope you enjoy it and that your slices are great.Español
- 2 ripe plantains (without the peel.)
- Enough oil for frying.
- Cut the plantains into horizontal slices, the thickness you want.
- Heat the oil in a skillet over medium heat before adding the slices.
- Add chops to the skillet without clipping leaving two minutes per side until golden brown.
- Remove them from the skillet and place them on paper towels to remove excess oil.