3 very ripe (almost black skin) plantains
¼ cup butter (you may use shortening, lard, or vegetable oil)
1 tbsp olive oil
¼ cup brown or white sugar (optional)
Peel plantains and cut diagonally into about 1” thick slices and set aside. Add the butter into a large skillet and melt, together with the olive oil, over medium heat.
Lightly coat both sides of slices with the sugar (optional). Add the slices into the skillet and fry them for about one minute on each side, (turn them often with a spatula to prevent sticking to the bottom of the skillet). Reduce heat to low and continue frying for about 3 more minutes or until they are caramelized and have a brown color. Don’t forget to turn them often while they cook.
Remove and drain excess oil by placing them on paper towel.