Fried Sweet Plantains
Fried Sweet Plantains
A favorite in many Latin American dishes, sometimes called maduros, fried sweet plantains are delicious on their own or accompanied with rice, beans, and other proteins. You do want a pretty hot pan for frying, and a fair amount of oil in the pan, therefore nutrient-rich avocado oil is an incredible option for making this dish.
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Equipment
- Knife
- Large Skille
- Stove
Ingredients
- 3 large very ripe plantains (1 ½ - 2lb)
- Santos Avocado oil
- Flaky salt
Instructions
Start by peeling away the skins of each plantain, slice off the ends and use a paring knife to make 2 or 3 lengthwise cuts through the skins without cutting into the meat inside. Space the slices evenly apart across each plantain. Gently peel away the skins. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.
Heat a large skillet with avocado oil, about ¼” of oil, over medium-high heat. Once the oil is hot and shimmering, test it by dipping the edge of 1 plantain piece into the oil, it should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use tongs to flip each piece of plantain. Cook on the second side until browned in spots, about 2 minutes.
Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking.
Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch.
