Bananes plantain mûres frites (15 minutes !)

Ingrédients

• 3 large (extra ripe!) plantains- peeled & then sliced on a bias
• 1/2 cup vegetable oil (or any neutral oil- see notes)
• 1/2 teaspoon Creole Cajun Seasoning– homemade or store-bought, (or seasoned salt, adobo, old bay)
• 1/2 teaspoon packed brown sugar

Préparation

1. 1

   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.

2. 2

   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- working in batches, 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; careful not to handle them too aggressively as they’re super tender.

3. 3

   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.

4. 4

   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!