Bananes plantain frites à la péruvienne

Ingrédients

• 4 large ripe plantains (approximately 2 Kg.)
• 1 cup corn oil (or any other vegetable oil)
• Absorbent paper

Préparation

1. 1

   Make sure the plantains are thick and firm, with some black spots. Cut the stems from the two ends. And with the tip of the knife make an incision along the skin of the plantain. Then peel the skin off the plantain. This fruit does not turn black like regular bananas, so don’t hesitate in removing the skin. Repeat with the rest of the plantains.

2. 2

   Cut the plantains crosswise, into two equal parts.

3. 3

   Place each of the halves on a cutting board. And make three or four longitudinal cuts, depending on the thickness of the plantain to get the slices. Repeat with all the pieces. You should be able to get 6 to 8 slices from each. Don't worry if you don’t, it doesn’t be perfect. The important thing is that they all have a similar thickness so that they cook evenly. They should not exceed 8 mm thick to prevent any raw fruit left on the inside.

4. 4

   Pour the oil into a skillet, and turn the stove to medium-high heat. When you observe bubbles on the surface of the pan, place the slices in the hot oil and cook for three minutes on each side, until golden brown.

5. 5

   Continue until all slices are cooked. Place on a plate lined with absorbent paper or paper towel. Serve as an accompaniment to other dishes or enjoy with grated cheese, beans, sour cream, garlic dipping sauce, or butter. Yum!