How to Cook Plantains
To cook plantains, match their ripeness to the desired dish: green for savory, firm bites or yellow-spotted for caramelized, tender sides. Peel by slicing the skin lengthwise along the ridges, fry in oil until golden, and press them flat if you want them crispy.
Ripeness determines the flavor profile.
Green plantains are starch-heavy and neutral, while yellow or black-spotted ones carry concentrated natural sugars that darken quickly in the pan.
- heavy-bottomed skillet
- slotted spatula
- sturdy heavy glass or tortilla press
- paper towels
What goes in.
- 3large plantains
- 1/2 cupneutral oil (canola or vegetable)
- to tastesea salt
Creating surface area
After the first fry, flatten the chunks between sheets of parchment paper; this increases the surface area for a crunchier exterior.
The method.
Peel
Cut off both ends of the plantain. Run a paring knife down the length of the fruit along the natural ridges of the peel, being careful not to cut into the flesh. Pry the skin away in strips.
Cut
Slice the peeled plantain into 1-inch thick rounds or diagonal chunks.
First Fry
Heat oil in your skillet over medium heat. Fry the pieces in batches for 3 minutes per side until pale gold. Drain on paper towels.
Flatten
Place a warm piece between two sheets of parchment or plastic. Press down firmly with a heavy glass to flatten the piece to about 1/4 inch thickness.
Second Fry
Return the flattened pieces to the hot oil. Fry for another 2 minutes per side until the edges turn deep mahogany and crisp. Sprinkle with salt immediately while hot.
Other turns to take.
Sweet Maduros
Use black-skinned plantains, skip the flattening step, and fry in butter instead of oil until soft and sticky.
When it doesn't go to plan.
If the peel is stubborn, soak the whole plantain in warm water for 5 minutes before slicing.
Keep the heat steady; if the oil smokes, it is too hot and will burn the exterior before the inside cooks.
Do not crowd the pan, as this causes the plantains to steam rather than fry.
The ones that keep coming up.
How do I know if my plantain is ready to cook?
Use green for savory, salty applications like tostones. Use yellow or black-spotted ones for a sweet, caramelized finish.
Can I bake these instead of frying?
You can, but they will not achieve the same crispness; brush them with oil and bake at 400°F (200°C) for 20 minutes, turning halfway.
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