Sweet Plantain Recipe
Make Sweet Plantain Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Method
Preparation
- 1
Peel and slice plantains
Select 3 ripe plantains (yellow with black spots for sweetness). Cut off both ends. Make a shallow slit lengthwise through the skin and peel it away. Slice each plantain on a slight diagonal into 1/3- to 1/2-inch (about 8–12 mm) thick slices so they caramelize evenly during frying.
- 2
Prepare sugar-cinnamon mixture
In a small bowl, combine 2 tablespoons brown sugar, 1 teaspoon ground cinnamon and a pinch of salt. Stir to blend. Set aside near the stove for easy access while frying.
Frying and caramelizing
- 3
Heat oil
Pour about 1 cup of vegetable oil into a large skillet (cast-iron or heavy-bottomed pan works best). Heat over medium-high until shimmering and a small piece of plantain bubbles upon contact (about 325–350°F / 160–175°C). You want oil hot enough to brown but not burn quickly.
- 4
Fry plantain slices
Working in a single layer and not overcrowding the pan, add plantain slices to the hot oil. Fry 2–3 minutes per side, until golden brown and slightly caramelized. Use tongs or a slotted spoon to flip them once. Transfer fried slices to a paper towel–lined plate to drain excess oil. Repeat until all slices are cooked, adding more oil if necessary to maintain 1/4–1/2 inch depth.
- 5
Caramelize with butter and sugar
Reduce heat to medium-low and wipe out excess oil from the pan leaving about 1 tablespoon. Add 2 tablespoons butter to the pan and let it melt. Sprinkle the prepared brown sugar-cinnamon mixture evenly over the melted butter and let it dissolve for 15–30 seconds, stirring gently to create a glossy caramel. If the sugar begins to smoke, lower heat immediately.
- 6
Coat plantains
Return the drained fried plantain slices to the pan, spooning the butter-sugar glaze over them. Toss gently in the pan or flip slices so each piece is coated with caramel, about 1 minute, until the glaze thickens and clings to the plantains. If desired, squeeze 1 teaspoon fresh lime or lemon juice over the coated plantains to balance sweetness.