| How To Cook: |
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1. With a small, sharp knife, peel the plantains. After peeling cut each plantain segment in half lengthwise or, if you prefer, slice them crosswise on the diagonal to make ¼-inch-thick ovals.
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2. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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3. Fry the plantains in the hot oil for about 4 minutes on each side, turning them with a slotted spatula and regulating the heat so they color richly and evenly without burning.
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4. Transfer the plantains to paper towels to drain and serve at once from a heated platter.
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