When cooking the fried plantain recipe is better to wait for the plantains to be dark, almost black because that is when they taste sweeter and the texture is softer. The plantains are commonly used practically every day in the Dominican Republic but on different dishes.
Many times when the fried plantains are eaten just plain and simple is because they are used as a side dish.
Don't wait too many days when the ripe
plantains (platanos maduros in Spanish) are already dark
because they can get rotten if left black for much time.
2 ripe plantains
canola oil (or virgin coconut oil)
garlic powder (optional)
grated parmesan cheese (optional)
Cut both ends of the plantains with a knife and with your hands peel them off.
Then cut the plantains diagonally in slices about ½ to ⅓ inch thick.
Heat up in medium a small frying pan with around ½ inch of oil.
When the oil is hot, then carefully put the slices.
Lower the heat and turn the plantains each 3 minutes until golden.
When the fried yellow plantains are almost done sprinkle some brown sugar over them.
Instead of using brown sugar, when serving the sweet fried plantains you can add just a bit of garlic powder and grated parmesan (or shredded mozzarella) cheese depending on your preference.
You could also eat the plantains with some ground chicken seasoned with some onion and garlic.