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Sweet pan-fried ripe plantains are a beloved comfort from my kitchen and never fail to remind me of weekend breakfasts growing up. Their caramelized edges and soft centers make them perfect whether you serve them as a side with savory meals or enjoy them as a quick snack.
Ingredients
- Very ripe plantains: Look for ones with yellow peels almost completely black and a fragrant soft feel as this guarantees sweet results
- Vegetable oil or butter: I like vegetable oil for a neutral taste but butter brings a richer flavor and beautiful browning
- Salt: Optional but brings out the plantains natural sweetness just a pinch goes a long way
Step-by-Step Instructions
- Prepare the Plantains:
- Peel the plantains by slicing off both ends and making a cut along each ridge of the skin then pull away the peel gently Slice each plantain on the diagonal about half an inch thick so every piece caramelizes nicely
- Heat the Oil:
- Pour the oil into a large nonstick or cast iron skillet Set the skillet over medium heat Wait until the oil is shimmering but not smoking This ensures the plantains brown instead of steaming
- Fry the Plantains:
- Place the sliced plantains gently into the hot oil in a single layer so they each get a chance to form a browned edge Cook for two to three minutes before flipping using tongs or a spatula Continue until both sides are golden brown and there is a deep caramelization
- Drain and Serve:
- Once golden and caramelized transfer the pieces onto a plate lined with paper towels Give them a minute for any extra oil to drain Sprinkle lightly with salt if you like which really amplifies the flavor Serve immediately for the best texture and taste
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Storage Tips
Let any leftovers cool completely and store them in an airtight container in the refrigerator They keep well for up to three days While the edges soften they are still tasty gently reheated on a skillet
Ingredient Substitutions
If you run out of vegetable oil try coconut oil for a subtle fragrance or clarified butter for a dairy richness Both work well for frying If you cannot find very ripe plantains let less ripe ones sit in a paper bag with an apple overnight to speed ripening
Serving Suggestions
Serve maduros with rice and beans roasted chicken or fried eggs These also make a fantastic quick dessert with a drizzle of honey and a sprinkle of cinnamon or a scoop of vanilla ice cream
Cultural Context
Fried sweet plantains are found on tables from the Caribbean to West Africa and Latin America Each place brings its own twist Sometimes they are paired with spicy dishes other times with beans and meats The simplicity is what makes them loved everywhere
Recipe FAQs
- → How ripe should the plantains be for frying?
Choose yellow plantains with black spots or mostly black skin for the sweetest, softest texture when cooked.
- → Can you use butter instead of oil?
Yes, frying in butter adds richness and a slightly creamy flavor to the caramelized plantains.
- → Why slice the plantains diagonally?
Diagonal slices create more surface area, allowing better caramelization and an appealing look.
- → How do you keep the plantains from sticking?
Use a nonstick or cast iron skillet and ensure the oil is hot before adding the slices.
- → What are serving suggestions for maduros?
Enjoy them alongside savory mains, with breakfast eggs, or as a dessert with honey or cinnamon.