Name: Pan-Fried Ripe Plantains (Platanos Maduros Fritos)
Total time: 20 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 0.25 cup butter; 1 tablespoon olive oil; 3 ripe plantains, peeled and cut diagonally into 1 inch slices; 1 lemon, juice of; Salt

Ready in: 20 mins

Serves: 6 servings

Ingredients: 5

Five ingredients and one skillet: ripe plantains fried in a mix of butter and olive oil until their sugars caramelize at the edges, then hit with lemon and salt so the sweetness doesn't go flat. Twenty minutes, six servings — the hardest part is waiting for the plantains to ripen properly first.

Ingredients

¹⁄₄	cup butter
1	tablespoon olive oil
3	ripe plantains, peeled and cut diagonally into 1-inch slices
1	lemon, juice of
•	salt

Instructions

1.	In a large skillet, combine the butter and olive oil over medium heat. Add the ripe plantain slices and fry for about 4 minutes on each side, carefully moving them with a spatula to ensure even cooking.
2.	Once cooked, remove the plantains from the skillet using a slotted spoon and allow them to drain on paper towels.
3.	Arrange the fried plantains on a large, warmed serving platter. Sprinkle with freshly squeezed lemon juice and a pinch of salt before serving warm.
4.	Tip: Unripe plantains are green and firm, turning yellow and eventually brownish-black as they ripen. Ripe plantains should be soft, sweet, and brownish-black, similar to overripe bananas. To ripen plantains, store them in a warm place until they reach the desired ripeness.