Classic Platanos Maduros

I LOVE platanos and found a good recipe, so I had to share it and post for safe-keeping. I like these with sour cream a lot, and also with tamarind-date sauce. FYI-- don't use ripe bananas for this. The red/brown skinned plantains (maduros, sweet plantains) are the best. If you don't have those available near you, use large green-tipped bananas / green plantains that aren't very sweet.

• Ready In: 35 mins
• Serves: 3
• Yields: 24 plantanos

Ingredients

• 3  plantains, peeled
• 1⁄4 cup lemon juice (this is an estimate)
• 4  eggs, separated
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
•  oil (for frying, a mix of canola and olive oils)

Directions

1. Peel the plantains then cut them into rounds.
2. Put the lemon juice in a bowl.
3. Beat the egg yolks until thick and light in another bowl. Add flour and salt and mix.
4. Beat egg whites in yet another bowl until stiff then blend with the yolks.
5. Peel and split the plantains lengthwise. Cut each piece in half and dip in lemon juice, shaking off any excess.
6. Drop the lemoned plantain pieces into the batter, one at a time.
7. Pick up with slotted spoon and slide gently into the hot mixed oil.in a heavy skillet (oil about 1 inch deep).
8. Cook over medium heat, turning almost immediately.
9. Cook until browned on both sides then drain on paper towels.