Maduros (sweet plantains)

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. Maduros is a sweet side dish in Floribbean cuisine. It’s made with sweet, fully or overripened plantains. The plantains are best if they are practically black… which is a tell tale sign that it’s perfectly ripened and super sweet. Don’t throw blackened plantains out – make this dish instead! Similar to the preparation of Tostones, these plantains are sliced and fried.

Maduros
(sweet plantains)

3 very ripe plantains (heavy black spotting to a fully black skin)
lard or vegetable shortening to cover half the thickness of plantains

Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot — a drop of water will sizzle.

Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.

VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying (which is what I did)

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