Fried Plantains
These fried plantains (or maduros if you like em sweet!) slap every time! You don’t need a long list of ingredients, just ripe plantains, a skillet, and a little patience while they caramelize to perfection. I’ve made these more times than I can count, and have the best tips for you to ensure this recipe works. If you’ve ever struggled with plantains turning out too dry or not sweet enough, this method’s about to change that for good.
Servings 4 servings
Calories 304kcal
Equipment
Ingredients
- 3-4 plantains
- 2 tablespoons unsalted butter
- ½ cup oil for frying I use vegetable oil. Canola will also work.
Instructions
- Peel and slice your plantains into ½-inch thick diagonal pieces. The angle gives you longer slices with more surface area to caramelize, and that’s what gives you those golden edges we love.
- Heat a skillet over medium heat and add a mix of oil and butter (just enough to coat the bottom). The butter brings that flavor.
- Once the butter melts and the pan is hot (oil is 350 degrees), add the plantain slices in a single layer. Don’t overcrowd. Give them space to brown.
- Cook for about 3–5 minutes per side (or however long they take to brown), flipping when the bottoms are golden brown and caramelized. They should be tender and slightly crisp on the edges. I like to place the plantains on a wire rack instead of a paper towel in order to keep them crispy.
- Sprinkle a small pinch of salt while they’re still warm to balance the sweetness.
- Serve hot, they’re best straight out the skillet.
Notes
You don't have to use butter if you don't want. Using both helps you get that rich, golden flavor without burning the butter. You can use just oil, but that buttery taste really takes them over the top.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 49g | Protein: 2g | Fat: 13g