📝 About This Recipe
Transport your breakfast table to the tropics with these perfectly caramelized sweet plantains, known throughout the Caribbean as 'maduros'. When fried at the peak of ripeness, the natural sugars in the plantain surface to create a candy-like crust while the interior remains pillowy and custard-soft. This side dish offers a sophisticated balance of savory and sweet that elevates any morning spread from basic to extraordinary.
🥗 Ingredients
The Plantains
- 4 large Very ripe plantains (Skin should be mostly black with some yellow spots; soft to the touch)
Frying Medium
- 1/2 cup Neutral frying oil (Canola, vegetable, or grapeseed oil)
- 1 tablespoon Unsalted butter (For added richness and browning)
Seasoning and Finishes
- 1 pinch Flaky sea salt (To balance the sweetness)
- 1/4 teaspoon Ground cinnamon (Optional, for a warm aromatic profile)
- 1/2 piece Fresh lime (Cut into wedges for a bright finish)
- 1 tablespoon Pure maple syrup or honey (Optional drizzle for extra indulgence)
👨🍳 Instructions
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1
Select your plantains carefully; they must be deeply mottled with black spots or almost entirely black to ensure they are sweet enough for this preparation.
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2
Trim off both ends of each plantain using a sharp chef's knife.
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3
Score the skin of the plantain lengthwise with the tip of your knife, being careful not to cut into the flesh, then peel the skin away with your hands.
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4
Slice the plantains on a sharp bias (diagonal) into 1/2-inch thick oval rounds. This increased surface area allows for maximum caramelization.
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5
In a large non-stick or well-seasoned cast-iron skillet, heat the oil over medium heat until it begins to shimmer but not smoke.
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6
Add the tablespoon of butter to the oil; once it foams and subsides, the pan is ready for the fruit.
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7
Carefully place the plantain slices into the hot oil in a single layer. Work in batches if necessary to avoid overcrowding the pan, which would lower the oil temperature.
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8
Fry the first side for about 3 to 4 minutes. You are looking for the edges to turn a deep golden brown and for the sugars to begin bubbling.
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9
Using a fork or a small spatula, gently flip each slice. The cooked side should be a rich, mahogany brown.
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10
Fry the second side for an additional 3 minutes. Reduce the heat to medium-low if they are browning too quickly before the center softens.
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11
Once both sides are deeply caramelized and the centers feel tender when pressed, remove them from the pan.
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12
Transfer the fried plantains to a plate lined with paper towels to drain any excess oil for just 30 seconds.
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13
While still hot, sprinkle immediately with a pinch of flaky sea salt and a dusting of cinnamon if using.
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14
Serve immediately while the exterior is crisp and the interior is molten and sweet.
💡 Chef's Tips
The Ripeness Rule: If the plantain skin is green or bright yellow, it is too starchy for this recipe; wait until it looks 'spoiled' (mostly black) for the best results. Don't Walk Away: Because of the high sugar content, plantains can go from perfectly caramelized to burnt in seconds. Oil Temperature: If the oil isn't hot enough, the plantains will absorb the grease and become soggy; test with one slice first to ensure it sizzles immediately. Uniform Slicing: Ensure all slices are the same thickness so they cook at the same rate and finish simultaneously. Avoid Crowding: Leave at least half an inch of space between slices to allow steam to escape, ensuring a crisp exterior.
🍽️ Serving Suggestions
Serve alongside classic Caribbean scrambled eggs with onions, peppers, and tomatoes (Perico). Pair with savory black beans and a scoop of sour cream for a vegetarian breakfast power bowl. Accompany with crispy fried salami and tropical white cheese (Queso Frito) for a traditional 'Tres Golpes' style brunch. Enjoy as a side to avocado toast to add a surprising sweet-and-salty dimension. Serve with a hot cup of dark roast coffee or a refreshing glass of passion fruit juice.