I love maduros.
By Andrew Zimmern
The key to this recipe is really in selecting those perfectly ripe plantains—you want them blackened (or at least almost blackened) so they are sweet and soft. When they hit the hot oil, the natural sugars caramelize beautifully to create that golden, crispy exterior while keeping the inside creamy and sweet. Be sure to hit them with salt when they come out of the fryer, really makes all the difference. Serve these as a side with grilled jerk lamb, creamy coconut braised greens and pikliz.
Fried Sweet Plantains
Ingredients
- 3 very ripe plantains
- Vegetable oil for frying (about 3-4 cups)
- Salt to taste
Instructions
Choose your plantains: Use very ripe plantains that are almost entirely blackened. The riper they are, the sweeter they’ll be.
Prep the plantains: Peel the plantains and slice them diagonally into ½-inch thick pieces.
Heat the oil: In a heavy-bottomed pot, heat about 3 inches of oil to 365 degrees F.
Fry the plantains: Working in batches to avoid overcrowding, carefully add the plantain slices to the hot oil. Fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 1-2 minutes until both sides are caramelized and golden.
Drain and season: Remove the maduros with a slotted spoon and transfer to a paper towel-lined plate. Immediately sprinkle with salt while they’re still hot.
Serve: Serve warm as a side dish alongside rice and beans, grilled meats, or any Latin dish that needs a touch of sweetness.
