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Sweet Fried Plantains

Caribbean · 15 min · Easy · 4 servings

Sweet Fried Plantains

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Very ripe plantains fried until the sugars caramelize into dark, sticky edges and the middles turn to custard. Three ingredients and about ten minutes.

~290 cal per serving — Calories are approximate, per serving — a guide only.

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Plan it:

Method

  1. 1

    Prepare the plantains

    Score the skin lengthways and peel: ripe plantain skin comes away in strips. Cut into thick slices on the diagonal so each piece has plenty of surface area.

  2. 2

    Fry the first side

    ⏱ 4 min

    Heat the oil in a frying pan over medium heat until it shimmers. Lay the slices in a single layer and fry without moving them until the undersides are deep golden-brown.

  3. 3

    Fry the second side

    ⏱ 4 min

    Turn each slice and cook until the second side matches. They should be dark and caramelized at the edges but soft enough to yield to a spoon.

  4. 4

    Drain and season

    Lift onto kitchen paper, sprinkle with a little salt while hot, and serve with lime wedges to cut the sweetness.

Notes

The plantains must be RIPE: skins mostly black, not yellow. Green or barely-yellow plantains are starchy and will not caramelize. Medium heat only; the sugars burn before the center softens if the pan is too hot.

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