Zapappy

Name: Sweet Fried Plantains (Maduros)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 large, about 1 1/2 lb unpeeled or 1 lb 2 oz peeled, Choose very ripe plantains with mostly black skins, some yellow remaining, and flesh that yields gently when pressed.; 1/4 tsp, Diamond Crystal kosher salt.; 1 cup, Use a neutral high-heat oil such as refined avocado, canola, or vegetable oil.

Cooking

Ingredients

Plantains

2 large, about 1 1/2 lb unpeeled or 1 lb 2 oz peeled, Choose very ripe plantains with mostly black skins, some yellow remaining, and flesh that yields gently when pressed.
1/4 tsp, Diamond Crystal kosher salt.

For frying

1 cup, Use a neutral high-heat oil such as refined avocado, canola, or vegetable oil.

Directions

Prepare the plantains

On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim both ends from each ripe plantain. Score the peel lengthwise along its ridges without cutting deeply into the flesh, then remove the peel in strips. If the peel clings, ease it away with the edge of a spoon rather than crushing the soft fruit.
Cut the plantains diagonally into 3/4-inch-thick (2 cm) slices. Use a long bias cut to create broad surfaces that will caramelize evenly, then sprinkle both sides with kosher salt.

Shallow-fry

Pour the frying oil into a 10-inch (25 cm) {{tool:heavy-skillet}}, forming a layer about 1/4 inch (6 mm) deep. Heat over medium to 335°F (168°C), checking with a {{tool:deep-fry-thermometer}}. Without a thermometer, test with the edge of a plantain slice: it should bubble steadily without smoking or browning immediately.
Carefully add half the plantains in a single layer, leaving space between the pieces. Fry at 325–350°F (163–177°C) for 2–3 minutes on the first side, adjusting the heat so they bubble steadily and turn mahogany brown without scorching.
Turn each slice with {{tool:tongs}} or a thin {{tool:spatula}}. Fry for another 2–3 minutes, until both sides are deeply caramelized and the centers are completely tender. A finished slice should yield easily when pressed and have no pale, firm core.
Transfer the plantains to a {{tool:sheet-pan-wire-rack}}, or briefly to paper towels. Let the oil return to 335°F (168°C), then fry the remaining plantains in the same manner. Serve immediately while the edges are lightly crisp and the centers are hot and custardy.