Plátanos Maduros
Sweet ripe plantains, sliced and pan-fried until the edges caramelise to deep mahogany and the centres turn jammy and almost custard-like. The Cuban side that doubles as a dessert, depending on how you look at it.
Overview
Very ripe (black-spotted, almost fully black) plantains are sliced thick on the diagonal and pan-fried in oil. The natural sugars caramelise; the inside softens to spoonable. A pinch of salt at the end balances the sweetness.
Ingredients
- 3 very ripe plantains (the skins should be mostly black with deep yellow underneath)
- 4 tablespoons vegetable oil (or sunflower oil, for shallow frying)
- A pinch of flaky sea salt
- A pinch of ground cinnamon (optional)
Method
Stage 1 - Slice
- Trim the ends; score the skins lengthwise; peel away.
- Cut the plantains on a 45-degree diagonal into 1 ½ cm slices.
Stage 2 - Fry
- Heat the oil in a heavy frying pan over medium heat (the oil should shimmer but not smoke).
- Add the plantain slices in a single layer; don't crowd. Fry 2-3 minutes per side until deep mahogany - almost burnt-looking - and the cut faces caramelised.
- Lower the heat slightly if they brown too fast (the inside needs to soften before the outside burns).
Stage 3 - Drain and finish
- Lift onto kitchen paper to drain.
- Sprinkle with flaky salt and a tiny pinch of cinnamon if using.
Notes
- Ripeness is everything: Yellow plantains with no black spots are too starchy and bland; they fry to firm bricks instead of soft jammy slices. The riper the better - heavily black-skinned ones give the most caramelisation.
- Don't crowd the pan: Steam-fries instead of caramelising. Cook in batches.
- Salt the right amount: Plantains are sweet; a little salt brings them into focus. Too much and you've made a confused side dish.
Storage
- Best eaten immediately. Leftovers refrigerate 2 days; re-crisp in a dry pan or oven (don't microwave; goes soggy).
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