Caramelized Ripe Plantains

Three ingredients. That’s it. Ripe plantains, butter, and a little sugar turn into golden, caramelized rounds with crispy edges and a creamy, sweet interior. This is one of the simplest and most satisfying things you can make in a skillet.

The plantains need to be truly ripe, with skins that are mostly black and flesh that gives when pressed. Underripe plantains are starchy and won’t caramelize properly. The natural sugars in a ripe plantain do most of the work. The tablespoon of sugar sprinkled on top just pushes them over the edge into sticky, golden territory.

Serve them warm as a side dish alongside rice and beans, or spoon them over vanilla ice cream with the caramelized pan butter drizzled on top for a knockout dessert.

Pro Tips

• Use plantains with black, spotted skins. Yellow or green plantains are too starchy and won’t get sweet or soft enough.
• Heat the butter until it foams before adding the plantain slices. Foaming butter means the water has cooked off and the fat is hot enough to sear.
• Don’t move the slices too much. Let them sit and develop color on one side before flipping.
• Sprinkle sugar only after the plantains are already browned. Adding sugar too early causes burning before the plantains cook through.

Variations

• Add a pinch of cinnamon with the sugar for a warm spice note.
• Squeeze fresh lime juice over the finished plantains for a bright, tart contrast to the sweetness.
• Drizzle with honey and a sprinkle of sea salt for a sweet-salty finish.