Equipment
Ingredients
Main
- 2 ripe plantains, blackened skin
- 80 ml vegetable oil, liquid
Nutrition (per serving)
Method
Score the plantain skin lengthwise with a paring knife, ensuring you do not cut into the fruit. Remove and discard the peels.
Slice the plantains diagonally into pieces approximately 1.3cm (1/2 inch) thick.
Pour oil into a large skillet to a depth of 3mm (1/8 inch). Heat over medium-high until the oil shimmers, approximately 180°C/350°F.
Place half of the plantain slices into the hot oil. Fry for 2 to 3 minutes per side until they are golden brown and caramelized.
Transfer the cooked plantains to a plate lined with paper towels using a slotted spoon to drain excess oil.
Repeat the frying process with the second batch of plantain slices.
Serve the plantains while warm.
Chef's Notes
- The ripeness of the plantain is the most critical factor. The skin should be at least 50% to 75% black for the best natural sugar caramelization.
Storage
Refrigerator: 3 days — Store in an airtight container; texture will soften over time.
Reheating: Reheat in a skillet over medium heat to restore the caramelized edges.
