We’ve all been there, you’re ready to make a batch of golden, sweet fried plantains (maduros), only to realize your plantains are still too firm and not as ripe as you hoped. Don’t toss them back on the counter just yet, there’s a simple cooking trick that can turn those almost-ripe plantains into the perfect sweet treat.
The Slow-and-Low Trick
If your plantains aren’t fully ripe (more yellow than black), you can still bring out their natural sweetness by cooking them slowly in oil. This gentle approach helps the inside soften, giving you that tender, caramelized texture we all love.
Here’s how I do it:
1. Slice your plantains as you normally would — diagonally for those beautiful long slices.
2. Place them in a cold pan with oil. Don’t preheat the oil! Starting cold allows the plantains to soften gradually.
3. Set the heat to low and cook slowly until the slices become tender.
4. Once they’re soft, turn the heat up to medium and continue frying until golden brown on both sides.
5. Sprinkle a little sea salt (or try a dash of TruFlavor’s Cuban Mojo Blend) to balance out the sweetness perfectly.
Why It Works
Starting the plantains in cold oil gives them time to release their natural sugars before they brown, mimicking the sweetness and texture of fully ripe ones. It’s an easy fix for those days when patience (or ripe plantains) is in short supply.
Serving Ideas
These perfectly golden, slightly sweet plantains pair beautifully with:
• Grilled or baked chicken seasoned with Cuban Mojo Blend
• Cuban Black Beans Recipe and white rice
• Or simply on their own as a side or snack!
The next time your plantains aren’t quite ready, give this method a try and don’t forget the seasoning that makes every bite pure flavor.
