• ▢ 2-3 very ripe plantains peeled and sliced
• ▢ 1/4 cup cold butter divided into 4 cubes

• Heat a large skillet over medium heat, then add 1 cube of cold butter.

• When the butter starts to melt add the plantains – be sure to not crowd the pan.

• Add another cube of butter, and let the plantains fry in the butter for about 3 minutes, or until they are golden.

• When the plantains are golden, flip them using a pair of tongs so they can fry on the other side and add another cube of cold butter and fry.

• Add the last bit of butter and let the plantains fry until they are golden and nicely caramelized.

• When the plantains are golden, remove them from the pan using a pair of tongs, and place them on a plate lined with paper towels to cool.

Tip: To make fried sweet plantains, the plantains need to be very ripe, meaning mostly black like in the image below. If they are still green, or just yellow, the plantains will not be sweet after you fry them. You’ll need to wait for the green/yellow plantains to ripen, or turn black, sitting on your counter several days before you can make sweet plantains.

How to Store

• Fridge: Make sure the fried sweet plantains are cooled to room temp then wrap in plastic wrap or add to an airtight container. They will stay for up to 2 days.
• Freezer: Flash freeze by adding in a single layer to a baking sheet and freezing for about 2 hours then add to a zip-top bag removing as much air as possible then keep frozen for up to 3 months.
• Reheating: Maintaining the crispy texture is key. Toss in the oven at 400 F or in an air fryer at 375 F to crisp them back up. About 5 minutes should do it.