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Fried Bananas (Plantains)

There are several ways to prepare them depending on the degree of
ripeness. They also go by many names, depending on the country
and method of preparation: platanos, malacones, maduros, and more.

To make peeling easier: grab one end and whack them on the countertop
a few times. Then use a paring knife to score the peel lengthwise
3 or 4 times.

For very ripe platanos, slice 3/4 - 1" thick and fry in oil (depth
of oil should be slightly less than thickness of slices.) When
golden brown turn and brown other side. Drain on absorbent towel.

For moderately ripe platonos, slice 1/2 - 3/4" thick. Follow
instructions above, but brown only lightly. Remove from pan and
place slices on absorbent paper (NOT paper towels - I use unprinted
newsprint paper). Cover with another layer of paper and press each
slice firmly to flatten. Return to oil and finish off to golden
brown.

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