3 large (extra ripe!) plantains- peeled & then sliced on a bias
½ cup vegetable oil (or any neutral oil- see notes)
1 tsp adobo
½ teaspoon packed brown sugar
¼ teaspoon salt
½ teaspoon paprika powder
½ teaspoon chili powder
Prep the plantains. Slice the plantains on a bias at an angle about 1/2-inch thick (as illustrated in images). Set the sliced plantains aside on a plate/platter or small baking sheet.
Fry the plantains. Heat the oil in a large, non-stick skillet over medium heat. Once the oil is hot and shimmering, add the plantain slices into the skillet. Work in batches, and be careful not to overcrowd. Fry the plantains until golden brown and slightly crisp, about 2-3 minutes on each side. Use a slotted utensil (I like to use a fish spatula) to gently flip the plantains while frying;be careful not to handle them too aggressively as they’re super tender.
If you notice your plantains are browning too quickly, reduce the heat to medium-low. I find 2-3 minutes on each side to achieve perfectly crispy yet nice, tender-in-the-middle plantains. However, you can fry your plantains until they reach your desired level of doneness- just look for them to be caramelized on the outside with a buttery center.
Serve. Set the fried sweet plantains onto a paper towel-lined plate to sop up any excess oil. Season the plantains, if desired. I like to sprinkle them with a mix of Creole Cajun seasoning and brown sugar- the perfect savory/sweet combo. Serve plantains immediately as a snack or alongside your favorite main entrees. Enjoy!
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Personal story/childhood memory
Some of my earlier childhood memories stemmed from my mother's best memories of her grandmother, Ammy. She immigrated from Jamaica in the 1940s, aiming to bring the vibrant life of the Caribbean to her new home in England. As her children moved to New York and started families of their own, she shared her recipes wherever she went. My mother still has loose pages of her recipes from her book, passing the legacy down to her grandchildren and great-grandchild.
Through the end of grade school, while living in Kansas, my mom aimed to bring the elements of a culture she was surrounded with in the Bronx to the Midwest. Worried that I would grow up not liking traditional Caribbean food, she would introduce a few recipes amongst our “American” dinners. A staple in our dinner rotation would be a Costco rotisserie chicken, the vegetables she brought that week, and sweet fried plantains, I would often reject eating spicier foods and anything that made an outstanding smell in the middle school cafeteria. So these plantains were the only thing I would eat that wasn't “American”; it would please her when I ate them, so they became an easy favorite of mine. She would fry them up as a snack while we nagged her for dinner; they were always a hit. The dark caramelization of the brown sugar balanced the never-measured spices that she tossed the fruit in, which was always delicious.
As I grew older, she still aimed to implement those elements of Caribbean culture, ensuring I never disconnected from my roots, and even when far from home, this simple recipe never fails to transport me to my moments in the kitchen with her.