101 Plantains

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.

The plantains, frying on the first side, with a nice golden color.
The plantains, frying on the first side, with a nice golden color.

I overcooked them, though, because they got a bit charred:

The plantains, over-fried, with an interesting burnt color. Oh well, they're still tasty!
The plantains, over-fried, with an interesting burnt color. Oh well, they’re still tasty!

 

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:

 

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