Found & Collected is here! Vintage goods, antiques + more one-of-a-kind finds. Shop now.

The fall issue of Magnolia Journal is out on newsstands and online too! Get your copy.

Create a space layered with character, attuned to your story. Shop the fall collection.

Abner & Amanda's Plátanos Maduros

Plátanos Maduros

byAmanda Sudano Ramirez and Abner Ramirez
Total 30 mins, includes cooling time
Active 30 mins
Makes 7 to 8 servings
TIP: The skins of ripe plantains are almost fully black.
Ingredients
  • 5 ripe plantains
  • Canola or vegetable oil, for frying
  • Kosher salt
    Directions
    1. Cut off the stems and bottoms of the plantains and then peel them. Slice them on a sharp diagonal into 1/2-inch-thick pieces. Set aside.
    2. In a cast-iron skillet, pour in an inch of oil and heat over medium-high heat. Line a plate with paper towels.
    3. When the oil is hot, add the plantains to the skillet without crowding. Fry until the bottoms are deep golden brown, 4 to 6 minutes. They may look burnt, but that is caramelization. Flip the pieces and fry until browned, 3 to 4 minutes longer. Place on the paper towel–lined plate. Repeat with the remaining plantains. Season with salt, if desired.