Maduros (Fried Sweet Plantains)

1. Stage

Peel and slice the plantains: Cut off the ends of each plantain and cut a shallow slit along its length, being careful not to cut into the flesh. Use your hands to remove the peel in one piece and discard it. Slice the plantains on a bias into pieces that are 1/2 inch thick.

2. Stage

Fry the plantains: Add 1/4 inch of oil to a large cast iron pan or nonstick frying pan—you want enough oil to come about halfway up the plantain slices. For a 10 to 11-inch pan, you’ll need about 1 cup of oil.  Heat over medium heat. When hot, add the sliced plantains, making sure all pieces are in a single layer. If your pan isn’t large enough to fit them all, you will need to cook in batches.  Fry for 2 to 3 minutes per side, until the plantains are golden brown with slightly crispy edges. A fork is the best tool for flipping, just be mindful of your nonstick surface! 

3. Stage

Serve: Remove the plantains to a paper-lined plate to drain the excess oil. Remove from the paper before the plantains cool to prevent sticking. Serve immediately, while hot. Store leftover fried plantains in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave for a few seconds or in the oven for a few minutes to maintain those crispy edges. Love the recipe? Leave us stars and a comment below!