My friend, who originally hails from Colombia, was telling me about how her grandmother used to prepare plantains really simply by just grating them and frying them in a pan in little mounds. The edges of the fritters would cook up into spiky shards while the center would be tender and yield the perfect side dish for grilled chicken and nopales but they also make a delicious snack on their own. —Rach Kim
Score the skin of the plantains and peel. Use the coarse side of a box grater to grate the plantains.
Heat a cast iron pan over medium heat. Add enough oil to coat the bottom. Add mounds of grated plantain (about 3 tablespoon per fritter) to the pan. Fry for about 2 to 3 minutes on each side, or until lightly golden and crisp.
Remove the cooked plantains to a paper towel-lined plate to drain excess oil. Sprinkle with salt and pepper to taste. Serve hot.