Sweet Plantain Fries
4 ripe, blackened medium plantains
3 tablespoons brown sugar
Vegetable or canola oil, for frying
Salt, to taste
Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. Gently toss with brown sugar.
Pour about 1½ inch of oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain.