My friend Emma grew up in Panama. She made these during a luncheon, and I was so impressed with how simple and quick they were to make. The secret is to use ripe plantains that have turned mostly black on the outside. The inside will look like a yellow banana. When they are ripe and sweet, the sugar will quickly caramelize in the pan.
by Emma, Elizabeth’s friend
Ripe plantains (1 plantains serves about 2 people)
Olive or Vegetable Oil
Salt
Peel plantains and thinly slice on a diagonal. Heat a few tablespoons of oil in a skillet over medium high heat. Drop in plantains in a single layer. Fry until browned, then flip. Drain on paper towels and sprinkle with salt. Serve warm.
Savoie Secrets: It's a Family Recipe 