Plantains are cooking bananas that are used both green and ripe. Green, they’re treated as a starchy, not-at-all-sweet, potato-like vegetable to boil or fry as chips. As the fruit ripens, its sweetness increases dramatically, while it maintains a wonderful tanginess. Cooking dissipates mouth-drying tannins, which explains why plantains are rarely eaten raw. When ripe, these bananas are quite soft (but not mushy) and nearly black. When they’re perfect, they’ll look like a regular banana that should have been thrown out.
Servings: 2
Ingredients
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Instructions
Melt the butter in a large (10-inch) skillet and lay in the plantains in a single layer and cook until richly browned on both sides. Lay the slices on a serving platter and spoon on the crema and sprinkle with queso fresco.
I love plátanos maduros. We love to eat them fried con crema n sour cream! I’ve not tried frying them in butter though…I imagine they are delicious too, I’ll cook them with butter next time.