Sweet Plantain Recipe
Make Sweet Plantain 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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Sweet Plantain
Method
Sweet Plantain
- 1
Prep plantains
Peel the ripe plantains: cut off both ends, make one lengthwise shallow slit through the peel, then remove the skin. Slice each plantain on a diagonal into 1/3-inch (about 8 mm) thick pieces to increase surface area for caramelization.
- 2
Heat oil
Pour vegetable oil into a large heavy skillet (cast-iron preferred) to reach about 1/4 inch depth. Heat the oil over medium heat until shimmering and a small piece of plantain sizzles when added (about 325–350°F / 160–175°C).
- 3
Fry plantains
Working in a single layer and not crowding the pan, fry the plantain slices 2–3 minutes per side, until they are golden and edges begin to caramelize. Use a slotted spatula to flip carefully. Fry remaining batches, adding a little more oil if necessary. Transfer cooked plantains to a paper towel–lined plate to drain briefly.
- 4
Make caramel glaze
Wipe out excess oil from the skillet, leaving a thin film. Reduce heat to medium-low and add the unsalted butter to the pan. Once melted, stir in the brown sugar and let it dissolve for about 1 minute, stirring to combine. Add maple syrup (or honey) and cinnamon; stir until glossy and bubbling gently, about 30–45 seconds. If using, add the lime juice and sea salt and stir to combine.
- 5
Coat plantains
Return the fried plantain slices to the skillet and gently toss them in the caramel glaze with a spatula or spoon so each piece is coated. Continue to cook for 1–2 minutes, spooning glaze over the plantains until they are sticky and coated but not burned. Remove from heat.
- 6
- 7