Fried Plantains
Ingredients
- 3 pcPlantain (very ripe, sliced on the bias)
- 50 mlSunflower oil (for frying)
- 30 gSalted butter (for flavor and browning)
- 2 tbspBrown sugar (for caramelizing)
- 1 pinchFleur de sel (for finishing)
Method
Slices of ripe plantain fried until crispy on the edges with a soft, tender center. The natural sugars caramelize in brown butter for a deep, glossy finish.
- 1
Cut off the ends of the plantains. Slit the skin lengthwise and peel it off. Slice the plantains on the bias into 1.5 cm thick pieces.
- 2
Heat the oil and butter in a large skillet. When the butter stops foaming and starts smelling like toasted hazelnuts, it's time to cook.
- 3
Place the slices in the pan without crowding them. Let them brown for 3 minutes per side. The flesh should become translucent and the edges should turn dark brown without burning.
- 4
Sprinkle brown sugar over the plantains at the end of cooking. Flip them one last time so the sugar coats each piece in a glossy syrup. Remove as soon as it sticks to the spatula.
Frequently asked questions
How do you get this dish right?
- Use plantains with skin that is almost completely black; that's when they are sweetest.
- If the plantains brown too quickly, lower the heat: the inside needs time to become creamy.
How long does this dish keep?
Keeps for 24h in the fridge, but loses its crunch. Reheat in a pan without adding extra fat.
