Fried Sweet Plantains (Plátanos Maduros)

From Dinner in Cuba

Why This Recipe Works

To create authentic sweet fried plantains, we start with super-ripe plantains featuring black peels and flesh that yields to gentle pressure. This ensures plantains with a high sugar content, which will brown and crisp in the hot oil. After...

Why This Recipe Works

To create authentic sweet fried plantains, we start with super-ripe plantains featuring black peels and flesh that yields to gentle pressure. This ensures plantains with a high sugar content, which will brown and crisp in the hot oil. After some sticky mishaps, we found that the fried plantains should not be drained on paper towels but rather on a wire rack set in a rimmed baking sheet or directly on a plate.