Maduros (Sweet Plantains)
Sweet, a little salty, and so easy to make! Originally from parts of Central America and the Caribbean, maduros – or sweet plantains – only need 3 ingredients!
Chef Tip: The darker the plantain, the sweeter the taste!
Coming Soon!
School of YUM Quick Bites: Plantains Two Ways
What They’ll Learn
Nutrition
Chemistry
Math
Ingredients
- ¼-½ cup canola, grape seed, or vegetable oil
- 2 large ripe (black) plantains, peeled and cut into 1-inch slices at an angle
- Kosher salt
Directions
Please note that a grown-up should perform or supervise all steps in this recipe.
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Line a sheet pan with paper towels or use a wire rack. Heat oil in a skillet over medium heat until oil is simmering.
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Carefully add plantains in a single layer so the oil doesn’t splatter. Oil should cover halfway up the side of plantain slices.
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Cook plantains for 2 to 4 minutes until golden brown on first side. Flip slices, and cook 1 to 2 minutes on the second side until golden brown.
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Reduce heat to low and continue cooking until slices are dark golden brown and caramelized around edges (2 to 4 minutes longer, flipping as needed).
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Turn off heat. Remove plantains from skillet, and place on paper-towel-lined tray with slotted spoon. Blot away extra oil on top if desired, and season immediately with kosher salt.
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