Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 4 very ripeyellow plantains, black-spotted
- ½ cupGoya vegetable oil, for frying
- 1 pinchsalt
How to make it
- 1
Cut the ends off each plantain. Slit the peel lengthwise and peel. Cut on a diagonal into ½-inch slices.
- 2
Heat ¼ inch oil over medium. Fry in a single layer 2–3 minutes a side until deep gold and caramelized. Lower the heat if they brown too fast.
- 3
Drain on paper. A pinch of salt. Serve hot next to rice and beans or a steak.