Maduros Sweet Fried Plantains
A classic Latin American side dish featuring ripened plantains caramelized to perfection in a shallow pan.
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Ingredients
- 3 large Very ripe plantains (black skin)
- 1/2 cup Vegetable or Canola oil
- 1/4 teaspoon Fine sea salt
- 1/8 teaspoon Ground cinnamon(optional)
- 1 teaspoon Brown sugar(optional)
- 1 tablespoon Unsalted butter(optional)
- 2 pieces Lime wedges(optional)
- 1/4 teaspoon Vanilla extract(optional)
Instructions
- 1
Select plantains that are very soft to the touch with skins that are mostly black; this ensures the highest sugar content.
- 2
Cut off the ends of the plantains and make a shallow slit down the length of the skin to peel them easily.
- 3
Slice the plantains diagonally into 1/2-inch thick oval pieces to maximize the surface area for caramelization.
- 4
Heat the oil and butter in a large non-stick skillet over medium heat until shimmering but not smoking.
- 5
Place the plantain slices in the skillet in a single layer, making sure not to overcrowd the pan.
- 6
Fry for 3 to 4 minutes per side until they are deep golden brown and the edges are slightly charred and caramelized.
- 7
Remove the plantains with a slotted spoon and drain them briefly on a plate lined with paper towels.
- 8
Sprinkle immediately with sea salt and optional cinnamon or brown sugar while still hot, then serve warm.
Nutrition per Serving
215
Calories
1g
Protein
38g
Carbs
8g
Fat
3g
Fiber
18g
Sugar
145mg
Sodium
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