Quick Fried Ripe Plantains (Maduros)
This is my new favorite side dish. If you've seen plantains and not know what to do with them this is a quick and easy and tasty introduction to bananas big starchy cousin. It's delicious with roasted meats and any Latin flavored meal or as a quick appetizer. When you fry up the very, very ripe plantains the sugars caramelize into the most amazing slightly crunchy outside complimented by the soft and sweet inside. The only difficult part of this dish is waiting for the plantains to turn completely black. This is when the plantain is at it's sweetest. I like to serve it with lots of fresh lime and salt and a habanero hot sauce, but sometimes will make a quick fruit ketchup. That recipe will be posted soon.
Serves 2 as a side dish, 4 for appetizers
2 ripe plantains, best if the skin is completely black, but wait until it has ripened to at least 1/2 black. It's not rotting, the starch is converting to sugar.
Vegetable oil, enough to cover the bottom of your wok or fry pan with 1-2 inches of oil, just about the thickness of your sliced plantain
Lime, cut into quarters
- With a sharp knife slice each end off the plantain. To remove the skin make shallow slices into the skin lengthwise down each plantain in 4 places. Carefully peel the skin off. This is easier the riper the fruit is.
- Slice plantains into 3/4 to 1 inch slices.
- Heat oil to 365 degree, I use my candy thermometer for this.
- Carefully slide slices into the oil and fry on one side for a few seconds. Keep peeking to see if they are browned. Turn over to brown the other side. This is a very quick fry, so don't walk away.
- Drain on brown paper, or just drain with slotted spoon and put on a plate. Don't drain on paper towels. I've made that mistake. They stick!
- Sprinkle with a coarse salt and pepper.
- Serve hot with lime for sprinkling and a good hot sauce.
- I like to serve it with my Papaya Ketchup, recipe coming soon.