Sweet Fried Plantains (Maduros)
Bananas are cool but can be boring. Inject some charisma in your cooking game with this fried sweet plantain recipe.
- Make sure you use ripe plantains. The skin color should be black and tender to the touch.
- Technically you can apply this recipe to tostones as well. But those green plantains are not sweet like maduros.
4 large, very ripe plantains
1 ½ cup vegetable oil
A good kosher salt or finishing salt. I use a lemon flake finishing salt from Sur La Table
- Trim ends of plantains, peel, and cut diagonally into 1’ pieces.
- Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again
- Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes.
- Transfer to a paper towel-lined sheet tray. Season with salt, if desired. Serve hot.