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Fried Sweet Plantains
As plantains ripen, their color changes from green to yellow to yellow mottled with brown-black spots to almost completely brown-black. Their flavor changes, too, from starchy to sweet, and they become softer in texture. For this recipe, the fruits should at least be well-mottled, so try to purchase ones that are already yellow, not green, and if needed, give them a few days to ripen. To peel plantains, trim off the ends with a paring knife, then use the tip of the knife to score the skin along its length. Pull off the peel with your hands; it will come away in sections, like a banana peel.
6 to 8
Servings
Tip
Don’t hesitate to reduce the heat if needed to slow the browning. How quickly the plantains cook largely depends on their ripeness.
20 minutes
Ingredients
-
¼
cup grapeseed or other neutral oil
-
2
pounds ripe plantains (see headnote), peeled and sliced ½ inch thick on the diagonal
Directions
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01Line a large plate with paper towels. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Place half of the plantains in the skillet in an even layer, then reduce to medium. Cook, occasionally flipping the plantains, until deep golden brown on both sides, 4 to 6 minutes total; reduce the heat as needed if the plantains are browning too quickly. Using a slotted spoon, transfer the plantains to the prepared plate and sprinkle with salt.
Reviews
July 29, 2022
So good!
Great. Just great. This is the first time I’d fried plantains. I used coconut oil and ghee to fry. Topped with cinnamon/sugar for my kids, honey/salt for me. Yum!!
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