Name: Fried Sweet Plantains (Plátanos Maduros)
Total time: 30 min
Ingredients: 3 cups vegetable oil; 5 very ripe black plantains (8 1/2 ounces each), peeled and sliced on bias into 1/2-inch pieces; Kosher salt

Time

30 minutes

Yield

Serves 6 to 8 as a side dish

Ingredients

3 cups vegetable oil

5 very ripe black plantains (8 ½ ounces each), peeled and sliced on bias into ½-inch pieces

Kosher salt

Test Kitchen Techniques

Ingredients

3 cups vegetable oil

5 very ripe black plantains (8 ½ ounces each), peeled and sliced on bias into ½-inch pieces

Kosher salt

Test Kitchen Techniques

Ingredients

3 cups vegetable oil

5 very ripe black plantains (8 ½ ounces each), peeled and sliced on bias into ½-inch pieces

Kosher salt

Test Kitchen Techniques

Why This Recipe Works

Fried plantains are eaten in many Latin American countries. For our version of Cuban-style plátanos maduros, we start with super-ripe plantains featuring black peels and flesh that yields to gentle pressure. This ensures plantains with a high sugar content, which will brown and crisp in the hot oil. After some sticky mishaps, we found that the fried plantains were best drained on a wire rack set in a rimmed baking sheet or directly on a plate instead of on paper towels.

Before You Begin

Make sure to use plantains that are very ripe and black.

Instructions

Heat oil in medium saucepan over medium-high heat until it registers 350 degrees. Carefully add one-third of plantains and cook until dark brown on both sides, 3 to 5 minutes, stirring occasionally with a wire skimmer or slotted spoon. Using wire skimmer or slotted spoon, transfer plantains to wire rack set in rimmed baking sheet. (Do not place plantains on paper towel or they will stick.) Season liberally with salt. Repeat with remaining plantains in two more batches. Serve immediately.