Plátanos Maduros
Sweet ripe plantains fried until the edges caramelize and the centers turn soft and jammy — the sweet counterpoint on countless Costa Rican plates.
Ingredients
- 3 very ripe plantains (skins mostly black)
- 2 tbspvegetable oil
- pinch of salt (optional)
Instructions
- 1
Choose plantains that are very ripe — the skins should be mostly black and yield to a gentle squeeze. This is when the starch has turned to sugar and they'll caramelize.
- 2
Peel and slice on the diagonal about 1/2 inch thick, or lengthwise into long strips for a more dramatic presentation.
- 3
Heat a thin layer of oil in a skillet over medium heat. Don't rush it — too-hot oil burns the sugars before the inside softens.
- 4
Fry until deep golden and caramelized, about 2 to 3 minutes per side, turning once. The edges should be lacquered and slightly crisp.
02:00 - 5
Drain briefly on paper towels and serve warm. A tiny pinch of salt plays up the sweetness. Lovely with gallo pinto, casado, black beans, or a spoon of natilla.
Notes
Ripeness is everything: black-skinned plantains give soft, sweet, caramelized results; yellow ones stay firmer and less sweet. Keep the heat moderate so the sugars caramelize instead of scorching. Often served as the sweet element of a casado, or simply with natilla or fresh cheese as a snack. Photo: Makike.cortes, CC BY-SA 3.0, via Wikimedia Commons.
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