Fried Plantains

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.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 395
• Protein: 2 g
• Carbs: 52 g
• Fat: 19 g

Ingredients

• 3 piece Plantain ( very ripe, sliced on the bias )
• 50 ml Sunflower oil ( for frying )
• 30 g Salted butter ( for flavor and browning )
• 2 tbsp Brown sugar ( for caramelizing )
• 1 pinch Fleur de sel optional ( for finishing )

Instructions

1. Fruit preparation

   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. Heating the pan

   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. Frying and browning

   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. Final caramelization

   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.

Chef's tips

• 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.

Storage

Keeps for 24h in the fridge, but loses its crunch. Reheat in a pan without adding extra fat.