For the 101th post, I’ve decided to make plantains, following the instructions of Maricel E. Presilla in her amazing book Gran Cocina Latina. This chef/historian/authority figure on everything related to Hispanic food has put together an amazing collection of recipes, sprinkling in her personal anecdotes. I had to get it.
I read her recipe on frying sweet plantains, and this is what I did:
I sliced the plantains into 1/2-inch thick rounds. I heated corn oil in a skillet to medium heat, pouring just enough to cover the pan. Then I added the plantain rounds to the oil and fried them for about 2 minutes per side.
I overcooked them, though, because they got a bit charred:
And now, for the purposes of documenting the fascinating phenomenon of living somewhere where you can experience the four seasons, here is a picture of Ohio in the summer, because I can tell that autumn is right around the corner, and I will miss these days dearly as the cold sets in: