dileenthompson 
This recipe highlights how the natural sugars in very ripe plantains caramelize into a beautiful, sweet, and tender side dish with a lightly crisped edge.
Yield: 2-3 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 2 large very ripe plantains (the skin should be mostly blackened, with some yellow, and feel soft to the touch)
- 3-4 tbsp neutral oil (like vegetable, canola, or coconut oil)
- A pinch of salt (optional, but enhances the sweetness)
- Water, for coating (optional, see Chef’s Notes)
Instructions
- Select and Peel: Choose plantains that are deeply yellow with extensive black spots or are almost completely black. This is essential for sweetness. To peel, slice off both ends. Make a shallow slit along the length of the plantain and carefully peel back the skin.
- Slice: Slice the plantains on a diagonal, about 1/2-inch to 3/4-inch thick. Diagonal slices give you a larger surface area for more caramelization.
- Heat the Oil: In a large skillet (non-stick is great for this), heat the oil over medium heat. The oil should be hot but not smoking. You can test it by adding a small piece of plantain; it should sizzle gently.
- First Fry: Carefully place the plantain slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 2-3 minutes per side, until they turn a deep golden yellow and develop some browned edges.
- Optional Smash (for more surface area): For a variation with more crispy edges, you can remove the slices after this first fry, place them on a flat surface, and gently smash them with the bottom of a glass or a plate. Then return them to the oil for a second fry.
- Caramelize: Continue to fry for another 1-2 minutes per side, pressing down gently, until they are a rich, caramel-brown color and are tender all the way through.
- Drain and Season: Remove the plantains from the skillet and place them on a plate lined with paper towels to drain any excess oil. While they are still hot, sprinkle with a tiny pinch of salt to make the sweetness pop.
Chef’s Notes & Tips for Perfection
- The Riper, The Better: Do not use green or yellow plantains for this recipe. They will be starchy and savory, not sweet. The blacker the peel, the higher the sugar content and the sweeter and softer your fried plantains will be.
- The Water Trick (Secret for Crispiness): For a slightly crisper exterior, you can lightly dip the plantain slices in a bowl of water before frying. Pat them very dry with a paper towel first. The small amount of moisture left creates a barrier that helps them crisp up. Be careful, as the oil may splatter a bit more.
- Control the Heat: Maintain a steady medium heat. If the oil is too hot, the outside will burn before the inside is soft and warm. If it’s too low, they will absorb too much oil and become greasy.
- Don’t Crowd the Pan: Giving each slice enough space ensures they fry instead of steam, leading to better caramelization.
- Serving Suggestion: These are the perfect side dish for Jamaican Rice and Peas, Jerk Chicken, Oxtail, or any grilled meat. They are also fantastic as a sweet snack on their own, perhaps with a dollop of sour cream or a drizzle of condensed milk for a dessert treat.
Enjoy this beautiful and simple taste of the tropics
