In Nicaragua or any Central American household this side dish is very, very common. But don't worry, I've introduce sweet plantains to many of my non-Hispanic friends and they adore them! So if you are trying to make dinner a little more interesting- give these a try.
What you will need:
Plantains- Make sure they are yellow and black in color and soft when you squeeze it.
Frying Oil- I prefer Canola
Crema Fresca- this will be what you dip your plantains in! The best part!
2. Heat up oil. You want your oil to sit over fire for at least 2-3 minutes before you drop in the plantains.
3. Once you drop them in, wait til they are a golden brown color and flip if necessary.
4. Remove plantains from oil once they are fully cooked. I usually like to ensure that I've gotten an extra oil off of them by dabbing with a paper towel. Then let it cool.
5. Serve up with your favorite dish- I would recommend Gallo Pinto and Carne Asada...or even tacos! Also, don't forget to serve them with crema fresca. I unfortunately was so excited to eat them that I forgot to take a picture with cream on it...oops!