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Loading...Caramelized Sweet Plantain Slices are a beloved Nicaraguan side dish made from very ripe black plantains that are sliced diagonally and pan-fried until deeply golden, tender, and naturally sweet. The starchy fruit develops a lacquered, almost candy-like exterior while staying soft and creamy inside, making it the perfect partner for savory grilled meats, rice and beans, or fresh cheese.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 35 gCarbs
- 3 gFiber
- 19 gSugar
- 1.5 gProtein
- 125 mgSodium
- 540 mgPotassium
- 10 mgCalcium
- 0.6 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Plantains
- 3 very ripe plantains (skin mostly black, with a few yellow patches)
- 1/2 cup vegetable or canola oil, for frying
- 1 tablespoon unsalted butter (optional, for extra richness)
- 1/4 teaspoon fine sea salt
- 1 tablespoon warm water, if needed to keep slices tender
Directions
- Select very ripe plantains: the peel should be mostly black with only small yellow patches, indicating the starches have converted to sugar and the fruit will caramelize beautifully when fried.
- Cut off both ends of each plantain, then make a lengthwise slit through the peel using a small paring knife and remove the peel in three or four strips; ripe plantains come away easily when fully black.
- Slice each peeled plantain on a sharp diagonal into pieces about 1/2 inch thick, which gives the maximum surface area for browning and prevents the slices from crumbling.
- Heat the oil in a heavy 10-inch skillet (cast iron is ideal) over medium heat until it shimmers and registers about 325°F; you want about 1/4 inch of oil in the pan.
- Add the plantain slices in a single layer without crowding (work in two batches if needed) and fry for 2 to 3 minutes per side, until each slice is a deep mahogany color.
- Use a thin spatula to gently press each slice flat as it cooks, which encourages even contact with the pan and produces a uniformly crisp, caramelized crust.
- If the pan looks dry during cooking, swirl in the tablespoon of butter and a splash of warm water to keep the slices glossy and prevent scorching.
- Transfer the fried slices to a paper towel-lined plate to drain briefly, then sprinkle immediately with the fine sea salt while still glistening.
- Serve hot, arranged in overlapping rows so the caramelized crusts face up; maduros are best eaten right away while the outside is crisp and the inside is soft and custardy.
Cook’s Notes
- Always choose fully black plantains for maduros; yellow plantains stay starchy and won't develop the signature caramel sweetness.
- A heavy cast-iron skillet holds heat evenly and is the traditional choice for getting a uniform mahogany crust without hot spots.
- Don't crowd the pan or the slices will steam rather than caramelize, leaving them pale and gummy instead of crisp-edged.
- For a slightly lighter version, brush the slices with oil and pan-sear them in a nonstick skillet instead of shallow-frying.
- Serve immediately; maduros lose their crisp exterior within 10 to 15 minutes of leaving the pan.
