SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin.
- Canola oil, for frying
- 2 medium ripe sweet plantains, peeled and cut into 1" pieces
- 1⁄2 red onion, finely chopped
- Kosher salt, to taste
Pour oil to a depth of 2" in a 5-qt. Dutch oven over medium-high; heat until a deep-fry thermometer registers 375°. Add the plantains and cook, stirring occasionally, until deep golden brown, about 5 minutes. Using a slotted spoon, transfer plantains to paper towels. Season with salt, transfer plantains to a serving bowl, and toss with the onions. Serve hot or at room temperature.