Sautéed Caramelized Sweet Plantains Recipe
Sautéed Caramelized Sweet Plantains is a traditional South America, Cuba, and Caribbean side dish. It pairs perfectly with jerk spiced dishes and other Caribbean dishes. They add a little bit of sweetness to balance spicy main dishes. Use plantains that are fully ripe. They should have heavy black spotting to a completely black skin.
Sautéed Caramelized Sweet Plantains (Maduros)
Sautéed sweet plantains, perfectly caramelized is the ideal complement to spicy Caribbean, Cuban, and South American foods, like jerk seasoned pork or chicken.
Plantains are available in most supermarkets. For this preparation, you need very ripe plantains - yellow skin with heavy black spots or skin that is mostly black. The darker the skin the sweeter the plantain, resulting in the perfect caramelization and a custardy texture. If you can only find green plantains you can buy them and let them ripen for several days to a week. Plantains should be stored at room temperature.
- 1/4 cup vegetable
- 2 tablespoons butter
- 3 yellow to black plantains very ripe, peeled and cut in 1-inch-thick slices
- 3 tablespoons brown sugar optional- *see note
- 1/4 teaspoon fresh ground sea salt optional
Heat oil and butter in a large skillet over medium-high heat until the butter begins to sizzle.
Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
Drain plantains on a paper towel-lined plate and sprinkle with salt if you like before serving.
*If your plantains are not as sweet as you'd like gently toss the plantain slices with brown sugar, before adding them to the hot oil.
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