Maduros — Print Recipe — The Culinary Codex

Ripe plantains sliced on the diagonal and fried until caramelized, with crispy golden edges and a soft, sweet interior.

Instructions

1 Choose plantains with mostly black skin for maximum sweetness. Peel and slice on the diagonal into half-inch pieces.
2 Heat half an inch of oil in a skillet over medium heat until shimmering.
3 Place plantain slices in a single layer. Do not overcrowd the pan.
4 Fry three minutes per side until deeply caramelized and golden brown.
5 Remove with a spatula and drain on paper towels. Sprinkle lightly with salt.
6 Serve immediately while hot and caramelized alongside any main dish.

Did You Know?

Puerto Ricans can judge exactly how ripe a plantain is by looking at its skin — the blacker it is, the sweeter and better for maduros.