Maduros (Fried Ripe Plantains)

Makes 4 to 6 servings

Ripe plantains will be deep yellow in color with brown and black spots. They will be sweet on their own, but you can add a tablespoon or two of brown sugar, if you like.

Ingredients

  • 1/2 cup vegetable oil, plus more as needed for frying
  • 5 ripe plantains, peeled and sliced ½-inch on the bias
  • Kosher salt, to taste

Directions

  1. Heat the oil in a skillet over medium heat. The oil is ready when a tester plantain sizzles in the oil.
  2. Add the plantains to the hot oil in a single layer, taking care not to overcrowd the pan. Fry, flipping as needed, until the plantains are tender and golden brown all over, 2 to 3 minutes on each side.
  3. Use a slotted spoon or tongs to remove the plantains from the oil as done. Place on a towel-lined plate or baking sheet to drain. Sprinkle with salt while still hot and serve right away.

CIA FOODIES

Maduros (Fried Ripe Plantains)

Maduros (Fried Ripe Plantains)
Makes 4 to 6 servings Ripe plantains will be deep yellow in color with brown and black spots. They will be sweet on their own, but you can add a tablespoon or two of brown sugar, if you like.

Ingredients

  • 1/2 cup vegetable oil, plus more as needed for frying
  • 5 ripe plantains, peeled and sliced ½-inch on the bias
  • Kosher salt, to taste

Directions

  1. Heat the oil in a skillet over medium heat. The oil is ready when a tester plantain sizzles in the oil.
  2. Add the plantains to the hot oil in a single layer, taking care not to overcrowd the pan. Fry, flipping as needed, until the plantains are tender and golden brown all over, 2 to 3 minutes on each side.
  3. Use a slotted spoon or tongs to remove the plantains from the oil as done. Place on a towel-lined plate or baking sheet to drain. Sprinkle with salt while still hot and serve right away.

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