The number of different types of bananas in Cuba is confusing. There are bananas that are eaten raw, the only way we know how to eat them in the U.S. There are bananas for making plantain chips, tostones (a dish that resembles a fried cookie, savory or sweet), and those for this delectable dish. If you can’t find plantains, you can actually use regular bananas. Just make sure they’re on the ripe side. This is a foolproof kid dish — I have never seen my kids go crazier for any food than for “Platanos maduros fritos!” — a common refrain in my home. I can’t mention the dish by name without them craving and screaming for them, so when I talk to my housekeeper, I call them the “cosas amarillas” — the yellow things.
3 very ripe plantains (they should be soft and the skins a little dark)
1 cup of vegetable oil for frying
Cut the plantains at a slight diagonal angle into slices about 1/4 inch thick. Add enough oil in a medium frying pan to submerge the plantains and heat on high. Add enough plantains to cover the bottom of the pan and fry for 3-4 minutes until they soft and slightly gooey. Drain on paper towels and let cool a few minutes before serving.