Ingredients:

  • 2 large overripe plantains (approx. 1 lb / 450g)
  • 1/4 cup (60ml) neutral oil
  • 1 tbsp (14g) unsalted butter
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Peel the thick skin of the overripe plantains and slice them diagonally into 1/2 inch (1.3cm) thick ovals to maximize surface area for caramelization.
  2. Heat the neutral oil in a 10-inch heavy-bottomed skillet over medium-high heat. Test the oil by dropping in a small piece of plantain; it should sizzle and bubble vigorously immediately.
  3. Carefully place the plantain slices in the pan without crowding. Fry for 3–4 minutes per side until the edges are a deep, charred gold and the centers are soft.
  4. During the final 60 seconds of cooking, add the unsalted butter to the pan and gently toss the plantains to create a rich, velvety gloss.
  5. Transfer the plantains to a paper-towel-lined plate and sprinkle immediately with sea salt while the oil is still shimmering.