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BlogRecipes
Plátanos Maduros
byAmanda Sudano Ramirez and Abner Ramirez
Total 30 mins, includes cooling time
Active 30 mins
Makes 7 to 8 servings
fromRopa Vieja and FrijolesIn the Kitchen with Abner and Amanda
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.

    Meet The Creator

    Amanda Sudano Ramirez and Abner Ramirez

    Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.

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