Cuban Sweet Fried Plantains

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Sweet fried plantains are a cornerstone of Cuban home cooking, served alongside rice and beans or as a salty-sweet snack on their own. The magic comes from very ripe, almost-black plantains, which develop a deep caramelized crust and creamy interior when pan-fried. They come together in about 25 minutes with just fruit, oil, and a pinch of salt.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 24 gSugar
• 1 gProtein
• 150 mgSodium
• 500 mgPotassium
• 10 mgCalcium
• 0.8 mgIron
• 18 mgVitamin C
• 900 mcgVitamin A

Ingredients

For the plantains

• 4 very ripe plantains, skins mostly black or heavily spotted with black
• 1/2 cup vegetable oil, or refined coconut oil, for shallow frying
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon, optional, for dusting
• Lime wedges, for serving, optional

Directions

1. Trim a 1/4-inch off both ends of each plantain. Stand each one upright and make a lengthwise slit through the peel just into the flesh, then pull the peel away with your thumb; very ripe skins slip off cleanly.
2. Slice each peeled plantain on a sharp diagonal into ovals about 1/2 inch thick. Pat the slices dry with a paper towel to remove excess surface moisture.
3. Pour the oil into a wide heavy skillet to a depth of about 1/4 inch and heat over medium heat until it shimmers and just begins to ripple, roughly 350°F.
4. Add the plantain slices in a single layer without crowding the pan. Fry for about 2 minutes, then gently press each slice flat with a spatula and flip once the underside is deep golden brown.
5. Fry the second side for another 2 to 3 minutes, pressing lightly, until both sides are mahogany-brown and the centers feel tender when pierced.
6. Transfer the fried slices to a paper-towel-lined plate to drain, season immediately with the fine salt while still hot, and sprinkle with cinnamon if using.
7. Repeat with the remaining plantain slices in batches, keeping finished batches warm in a low oven.
8. Serve the plantains warm as a side dish with rice and beans, mojo-marinated pork, or simply with lime wedges for squeezing.

Cook’s Notes

• Choose the ripest plantains available; skins should be mostly black or bright yellow heavily freckled with black. Under-ripe plantains will stay starchy and bland.
• If the peel clings stubbornly, blanch unpeeled plantains in simmering water for about 5 minutes, drain, cool, then peel easily.
• Keep the oil at medium heat. Too hot and the sugar in the plantains scorches before the flesh softens; too low and the slices absorb oil and turn greasy.
• Avoid crowding the pan; the slices should sit in a single layer or they will steam rather than develop that signature caramelized crust.
• For an authentic Cuban table, plate maduros next to white rice, black beans, and a slice of roast pork to balance the sweetness with savory mains.

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