Maduros with Caramelized Edges

What you need

• 3 very ripe plantains, peel mostly black, flesh soft when pressed
• 250 ml (1 cup) vegetable oil, enough for a layer about 5 mm (1/4 in) deep
• 1 pinch flaky salt, to finish

Method

Restated from the original video

1. 1

   Trim both ends off the plantains and cut a shallow slit along the length of each peel. Pry the peel off with your thumb.

2. 2

   Cut the plantains on a steep diagonal into slices about 2 cm (3/4 in) thick.

3. 3

   Pour the vegetable oil into a wide heavy skillet and heat over medium to about 160 °C (325 °F). A slice dropped in should sizzle gently, not roar.

4. 4

   Fry the slices in a single layer, in two batches, without crowding the pan.

5. 5

   Cook 2-3 min per side, turning once, until deep golden with dark brown, sticky edges. Lower the heat if they darken faster than that, since the sugars in ripe plantains burn easily.

6. 6

   Lift the slices onto a plate lined with paper towels and blot for 1 min.

7. 7

   Sprinkle with salt and serve hot as a side for savory mains.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.