Ever since I was a kid, sweet plantains have been one of my favorite foods and a great addition to many meals. Starchy, salty, sweet, and super filling. Pair with enchiladas, rice & beans with avocado, tacos, burrito bowls, etc.! My mother is from Nicaragua and taught me how to make them using the following recipe:
Plantains- chop like you would bananas
Olive or canola oil
Salt or a cajun seasoning (Slap Ya Mama is my go-to)
First, allow your plantain to sit and ripen before cooking it. You definitely do not want it green, but yellow with black spots or mostly black is the best way to cook it for that classic sweet flavor. You can fry them as tostones when it is green, but it will not look like the above photo and it will not be sweet. The blacker the plantain the sweeter it will be!
Once your plantain is ready…
Put about 1/2″ of oil in a frying pan on medium-high, and allow the oil to heat up for several minutes.
Once you think the oil is sufficiently hot, reduce heat to medium and toss in the plantains in an even layer in the oil.
Allow the plantains to cook until golden brown or blackened, flip each one and repeat on the other side.
Once the plantains are fried and golden brown/or blackened on each side, place them on a paper-towel lined plate to soak up an excess oil. While they are still hot* salt them (they dry super fast!) or use your choice of seasoning, that way the seasoning sticks to the still-wet oil easily.