Marla in the Kitchen: Back to Con Sabor: Platanos fritos with black beans and crema

Marla in the Kitchen

http://blog.marlainthekitchen.com

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Kitchen manager, line cook, school cafeteria worker, catering manager, home cook--time spent behind the stove during the last thirty-five years. After I compiled my recipe collection as a Christmas present for family and friends, I missed the process and have continued to talk about my year in food. The blog includes random stories along with recipes I find, create, or remember that work for me. Hope you can find something of interest. Please add a comment if you're moved to do so.
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Marla in the Kitchen: Back to Con Sabor: Platanos fritos with black beans and crema

Back to Con Sabor: Platanos fritos with black beans and crema

Today I walked to Con Sabor, the El Salvadorian restaurant on Venice Blvd., today for more pupusas. Bob's housekeeper, yes we actually have someone clean all 600 square feet every week, told me to be sure to try platanos fritos next time I went. She was spot on. I couldn't believe what a strange and wonderous combination that is. The plantains are golden brown, creamy inside, slightly sweet; the black beans provide a savory balance, and the crema, oh the crema. All in all, it's a wonderful dish—please try it if you ever find it on a menu.

Platanos fritos

Ripe plantains (ones with plenty of black spots), peeled, cut in half crosswise, then lengthwise
Oil for frying

Heat about 1/2-inch of oil in a heavy skillet over medium heat. Add the plantains, a few pieces at a time, and sauté slowly over mediium low heat turning once until lightly browned. Turn up the heat slightly and saute until golden brown and slightly crispy on the edges.

Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt. Serve hot.

Serve with refried black beans and Mexican or Salvadorian cream.