Sautéed Plantains Recipe
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Randy Zweiban of Chicago’s Nacional 27 gave us this recipe as a part of his Cuban Christmas feast that he made for us a few years ago. Try them alongside some black beans and roast pork.
What to buy: Look for plantains that are well-mottled (but not all black) on the outside. They’re much sweeter that way.
INGREDIENTS
- 2 ripe plantains
- 4 tablespoons unsalted butter (1/2 stick)
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- Peel plantains and quarter lengthwise so you have 4 long pieces. Slice the eight strips into 1-inch pieces.
- Melt the butter in a large frying pan over medium heat until foaming. Add the plantains and sauté until golden brown. Season with salt and pepper and remove them to a paper towel to drain.
Another food that was a staple in our house growing up. We would wait until they were very black and almost furry on the outside,slice diagonal,and spoon into medium hot oil.Drain on paper towels.The blacker the outside the sweeter the plantain.
I'm Dominican and my Mom made hers with a stick of cinnamon in each chunk of plantain and she would cook them in a mixture of water, butter and regular sugar. I tried making too, but couldn't replicate her results.
I've had plantains that were sweet and crunchy (though still soft inside) to the point of seeming caramelized. Is there something that i can add to the pan that would help me achieve this? I've tried brown sugar, but just got burnt sugar and plantains.