http://laylita.com/recipes/2008/01/06/platanos-maduros-fritos-fried-plantains/ Food, recipes, kitchen experiments Mon, 08 Sep 2008 08:28:20 +0000 http://wordpress.org/?v=2.5.1 http://laylita.com/recipes/2008/01/06/platanos-maduros-fritos-fried-plantains/#comment-1900 Rosa Wed, 23 Jul 2008 05:51:19 +0000 http://laylita.com/recipes/?p=59#comment-1900 This is a typical latin american classic. Thank you so much for this recipe Laylita. I usually eat platanos fritos in a typical Salvadorian breakfast, and sometimes my mother has made them for dessert. When my mother makes them for dessert, she sprinkles sugar on top and they are so sweet and delicious. For breakfast, we pair them with this Salvadorian "butter cream," and its marvelous. I highly recommend you trying these combinations for platanos fritos. Your recipe looks absolutely delicious! This is a typical latin american classic. Thank you so much for this recipe Laylita. I usually eat platanos fritos in a typical Salvadorian breakfast, and sometimes my mother has made them for dessert. When my mother makes them for dessert, she sprinkles sugar on top and they are so sweet and delicious. For breakfast, we pair them with this Salvadorian “butter cream,” and its marvelous. I highly recommend you trying these combinations for platanos fritos. Your recipe looks absolutely delicious!

]]> http://laylita.com/recipes/2008/01/06/platanos-maduros-fritos-fried-plantains/#comment-866 Laylita Sun, 16 Mar 2008 23:20:03 +0000 http://laylita.com/recipes/?p=59#comment-866 Paul - Thank you for the compliments. The easiest way to tell is based on skin color, any where from yellow to almost black is ripe enough, the riper the plantain the softer and sweeter it will be, some people like them very soft and sweet so they use very ripe plantains (almost black or completely black), I prefer when the skin is entirely yellow, maybe a few dark spots, but still a little bit firm, it makes it easier to cook them and it is just my personal preference. Paul - Thank you for the compliments. The easiest way to tell is based on skin color, any where from yellow to almost black is ripe enough, the riper the plantain the softer and sweeter it will be, some people like them very soft and sweet so they use very ripe plantains (almost black or completely black), I prefer when the skin is entirely yellow, maybe a few dark spots, but still a little bit firm, it makes it easier to cook them and it is just my personal preference.

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