Plantains a la my amiga de Dominicana, Juddita.
Take 1 plantain and de-skin. The greener the plantain the less sweet the taste. A yellow plantain with black spots on the skin will taste the sweetest. Cut the plantain into 1/2 inch diagonal pieces. I usually make 2 plantains at once and use about 1/8 cup of oil in total – a mix of slightly more olive oil than coconut oil. Fry both sides of the plantain pieces over a medium heat until slightly brown – approx. 4 minutes each side for greener plantains. I use a fork to test for softness throughout. Take the plantain pieces out of the oil and mash them flat. I do this by covering the plantain piece with a dishcloth and pressing down with the side of a larger chopping knife. Fry both sides of the flattened plantain slices again this time until golden brown, about 2-3 minutes each side. Take the pieces out of the oil and place on a paper towel.
Lastly, I top with Real Salt and shredded raw cheddar cheese. I sometimes also top with sour cream or fresh mozzarella cheese.
It’s like the flavors are soul mates!