By slicing yellow plantains and coating them in granulated sugar before pan frying them, you get a beautiful, crispy, sweet exterior. I love pairing the plantains with a mango sauce that is the perfect combination of sweet, acidic and spicy. —Leila
2 dozen plantain slices
Mango Dipping Sauce
ripe mangoes, peeled, pitted and cut into chunks
1 1/2 teaspoons
Siracha (or more or less to taste)
Combine all ingredients in a small saucepan and simmer until the mango are tender. Using a stick blender puree until smooth (or alternately, use a blender). Serve alongside pan fried plantains.
Fried plantains are usually made with black skinned plantains. I like using yellow plantains as they're not as sweet and so the caramelized sugar coating adds just the correct amount of sweetness. Pour oil into a heavy bottomed frying pan to a depth of ~ 1/4 inch deep. Heat oil over medium heat. Cut off the ends of two yellow plantains and score lengthwise. Peel off the skin and slice plantains diagonally into 3/8 inch thick pieces. Roll slices in sugar and carefully place in the pan. The slices should sizzle. Pan fry until crispy and brown, flipping halfway through cooking time, being careful not to burn the sugar coating. Remove slices and place on parchment paper to cool slightly. Serve hot with dipping sauce.