Plátano frito, in English fried plantains, is a popular dish in many parts of the world, particularly Latin American, Caribbean, and African cuisines. It is made from ripe plantains that are sliced and fried until they are golden brown and crispy. The dish is often served as a side dish or snack and can be eaten on its own or with a variety of dips and sauces.

To make plátano frito, you will need ripe plantains that have hopefully turned yellow or black, the riper the better, they will be sweeter and softer! Which is why we rejoice in summer here in Germany, where we can expect our plantains to ripen quicker and better that in the middle of Winter!

• Ripe plantains: look for plantains that have turned yellow with some black spots on the skin.

Peel and slice the plantains: cut off the ends of the plantains, then make a shallow cut along the length of the skin. Gently peel off the skin. Cut the plantains into diagonal slices, about 1/2 inch thick.

Pour enough vegetable oil into a frying pan or skillet to cover the bottom. Heat the oil over medium-high heat until it is hot but not smoking. You can test if the oil is ready by dropping a small piece of plantain in it. If it sizzles, the oil is ready. Carefully add the plantains slices to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they turn golden brown. Use tongs or a slotted spoon to flip them over.

Once the plantains are golden brown on both sides, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Plátano frito can be served as a sweet or savory side dish. For a sweet version, the plantains can be sprinkled with sugar or cinnamon while they are still hot. For a savory version, the plantains can be served with a variety of dips and sauces, such as guacamole, salsa, or garlic mayonnaise.

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My kryptonite. I can’t begin to explain my weakness against plantains, also known as the cooking banana. Even though back home I could eat this everyday, it has become quite the luxurious delicacy here in Germany, where most Kochbanane are found green and expected to ripe under the most dire of circumstance. Barely reaching the ripeness we get in our tropical paradise, I rejoice in Summer, when they are allowed to ripen in a rather natural setting.

Plantains are often referred to as the “cooking banana” and are treated as a starchy fruit with a relatively neutral flavor & soft texture when cooked. Unlike their sweeter counterpart, dessert bananas, they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, breads, and pancakes. When ripe plantains are fried, they tend to caramelize, turning a golden-brown color that screams HEAVEN to me!

Plantains are a staple food in the tropical regions of the world, interestingly enough ranking as the tenth most important staple food in the world! Since they fruit all year, plantains are a reliable staple food, particularly in developing countries with inadequate food storage, preservation, and transportation technologies. Plantain plantations, however, are vulnerable to destruction by hurricanes because the trees do no withstand high winds well.

The cooking banana is not only a tasty food but also a good source of important nutrients. By incorporating the starchy delicacy into your diet, you can enjoy not only their delicious taste but also benefit from the valuable nutrients they provide, like potassium, vitamin C, and vitamin A. So, the next time you savor a dish with plantains, remember that you’re also nourishing your body with beneficial vitamins and minerals!