Sweet Plantains Recipe
Make Sweet Plantains Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Plantains
Optional flavoring & finishing
Method
Plantains
Prep plantains
Peel the plantains: trim both ends, make a shallow lengthwise slit through the skin, then run your thumb under the skin to remove it. Slice each plantain on the diagonal into 1/2-inch (about 1.2 cm) thick pieces.
Heat oil
Pour 1 cup vegetable oil into a large skillet (heavy-bottomed or cast-iron) so that the oil is about 1/4 inch deep. Heat over medium-high heat until it registers 350°F (175°C) or a small piece of plantain sizzles immediately when added.
Fry plantains
Working in a single layer (do not overcrowd), add plantain slices to the hot oil. Fry until golden brown on the bottom, about 2–3 minutes, then flip and fry the other side 1.5–2 minutes until caramelized and deeply golden. Use a slotted spoon or tongs to transfer cooked plantains to a paper-towel-lined plate to drain. Repeat with remaining plantains.
Optional flavoring & finishing
Make butter-sugar glaze (optional)
Wipe out excess oil from the skillet, leaving a thin film. Reduce heat to medium-low and add 2 tablespoons unsalted butter. When the butter melts, stir in 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Cook, stirring, until sugar dissolves and mixture is glossy, about 1 minute.
Glaze plantains
Return the drained fried plantains to the skillet and gently toss or spoon the warm glaze over them so they become evenly coated, about 30–60 seconds. Taste and sprinkle 1/4 teaspoon sea salt and 1 teaspoon fresh lime juice to brighten the flavors, if desired.
Serve
Transfer glazed plantains to a serving dish and serve warm as a side, dessert, or snack. Leftovers can be reheated briefly in a skillet or oven to restore crisp edges.