Fried Sweet Plantains
Blackened-ripe plantains cut on a long bias and shallow-fried until the sugars caramelize into dark lacy edges around a custardy center. Salt and cayenne go on while they are still hot.
- 1
Choose plantains whose skins are mostly black; yellow ones will not caramelize. Peel them and slice on a sharp bias about 1/2 inch thick.
- 2
Pour the oil into a heavy skillet to a depth of about 1/2 inch, filling the pan no more than half full. Heat over medium until it shimmers, around 350°F.
- 3
Lay the slices in a single layer, adding them away from you. Fry 2 to 3 minutes per side, until deep gold with dark caramelized edges. Work in batches and do not crowd the pan.
- 4
Lift the slices onto a rack or paper towels, season at once with the salt and cayenne, and serve warm.
Ingredients
- 3 very ripe plantains, peeled
- 1/2 cup vegetable oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Choose plantains whose skins are mostly black; yellow ones will not caramelize. Peel them and slice on a sharp bias about 1/2 inch thick.
- 2
Pour the oil into a heavy skillet to a depth of about 1/2 inch, filling the pan no more than half full. Heat over medium until it shimmers, around 350°F.
- 3
Lay the slices in a single layer, adding them away from you. Fry 2 to 3 minutes per side, until deep gold with dark caramelized edges. Work in batches and do not crowd the pan.
- 4
Lift the slices onto a rack or paper towels, season at once with the salt and cayenne, and serve warm.