Last week I asked my Instagram followers whether I should post a recipe for fried sweet plantain (PLAN-TIN!) and the response was an overwhelming YES. Although fried sweet plantain, also known as maduros, sounds simple, a lot can go wrong. So here are my tips for making delicious fried plantain every time.
Tip #1: Wait until your plantains turn black
The number one trick to getting great soft plantain is to wait until your plantains are really ripe, and by really ripe I mean when the skin turns black. I’m sure there is a scientific explanation for why this is important, but all you really need to know is that black skin = super soft plantain. Easy right? WRONG! Waiting is the hardest part. I literally have to hide my plantains in a dark corner of my pantry so that I am not tempted to cook them early. It works…sometimes 🙁
Example of plantains that are ready to fry:
Tip #2: Cut the plantains diagonally into 1 in thick slices
Have you been cutting your plantain into rounds and finding that the outside of the plantain cooks, but the inside remains tough? Well, this tip is for you. Cutting the plantains diagonally makes sure you have maximum surface area coverage when you put the plantains into the pan, and also means the plantains will cook evenly. More science!
Here is a close up to show you how thick I cut my plantains:
Tip #3: Pan fry using medium-low heat
The biggest issue most people experience is their plantain starts to burn before it actually cooks. Often time this is because the heat is too high. Add cold oil to a cold frying pan (please don’t ever use a non-stick pan), turn heat on medium low, and don’t add the plantain until the oil has heated up. Cooking at a lower heat means the plantains will absorb more oil, but that is also a key to getting soft plantain.
Tip #4: Cook on all four sides
Make sure to fry the plantain on every side. No one likes a plantain that is only partially cooked. Lean the plantain against the sides of your frying pan so they don’t fall over when you flip them to cook on their sides.
And that’s it! Four tips to great plantain. Now go fry some plantain!
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If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Ingredients
- 1 large ripe plantain wait until skin of plantain turns black
- 2 tbsp canola oil
Instructions
- Peel plantain and cut diagonally into one inch thick slices. Note: I get about 6 or 7 pieces from one large plantain.
- Add oil to cold frying pan (do not use non-stick frying pan) and let the oil heat up over low-medium heat.
- Once the oil is hot, add the slices one at a time in a circular pattern. Cook until edges turn brown, and flip, beginning with the first plantain you added to the pan. Repeat this process on all four sides. It will take approx. 2 minutes per side.
- Remove cooked plantain from pan and add to plate lined with a towel. Allow plantains to cool and use towel to remove any excess oil before consuming.
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4 Comments
Thank you for the secrets to great plantain !!
Of course! Happy to share =)
This is probably the best tutorial/ recipe for sweet plantains. Now I know why my plantains aren’t right. Im not waiting long enough to ripe them and the oil is too hot.
SO glad to hear it!