Plátanos Maduros Fritos
Plátanos Maduros Fritos·(plah-tah-nohs mah-doo-rohs free-tohs)
Viandas & Sides (The Supporting Cast)
If there is one absolute, non-negotiable rule in a Cuban kitchen, it is this: you do not throw away black plantains. To the uninitiated, a plantain with a skin as black as coal looks like it belongs in the compost, but to a Cuban grandmother, that blackened peel is a promise. These sticky-sweet fried plantains are the essential supporting actor of the Cuban table, providing a perfect counterpoint to salty, garlicky mains without the need for batters or added sugar. It is the unadulterated taste of a Havana weeknight, demanding nothing but hot oil and a little patience.
Before you start
Let the plantains turn completely black.
Do not rush the ripening process; leave them on the counter for a week or more until the skins turn entirely black and yield gently to the touch.
Ingredients
- plantains3 large
- neutral cooking oil1/2 cup
- flaky sea salt1 pinch
Method
- 01
Slice the peeled plantains on a steep diagonal bias into pieces about three-quarters of an inch thick.
This canonical Cuban cut maximizes the surface area that hits the hot oil, ensuring a deeply caramelized crust while keeping the interior custardy.
- 02
Heat the oil in a large skillet over medium-high heat until a test piece of plantain immediately sizzles.
You want about half an inch of oil to shallow-fry the plantains.
- 03
Lay the plantain slices into the hot oil without overcrowding the pan.
Fry for two to three minutes on the first side, watching them like a hawk as the natural sugars can go from perfectly caramelized to completely burned in seconds.
- 04
Carefully flip each slice and fry for another two minutes.
They should emerge a deep, rich golden brown with dark, sticky edges.
- 05
Transfer the fried plantains to a paper towel-lined plate to drain excess oil.
- 06
Sprinkle with a tiny pinch of flaky sea salt and serve immediately.
They are best eaten straight away while the center is practically melting.
Notes
Patience is your primary ingredient.
A yellow plantain will yield a starchy, rigid bite instead of the intended sweet melt. Let the fruit do the hard work.
Embrace the lard.
While neutral oil is the weeknight standard, frying these in pork lard adds an unbelievable savory backbone to the sweet fruit that honors the old-school ancestral table.
From Cook Cuban in America.