FAQ: HOW TO AVOID COOKING A SOGGY SWEET BANANA
QUESTION: WHY DO MY SWEET BANANAS (MADUROS) END UP SOGGY WHEN FRIED?
REASONS & WAYS TO RECTIFY IT
1)Buy plantains that are dull yellow with black spots. This is when they are at their ripest and will caramelize when cooked for a short time. The shorter the time they spend on the pan the less oil it absorbs!
2) Do not overfill the frying pan with oil. Just add enough oil to coat the bottom of the pan so that the plantains do not stick on it. Using a non stick pan is more preferable for easy release when the plantains have caramelized. ALSO, remember the oil has to have heated up to the right temperature before adding the plantain slices. Otherwise they will absorb a lot of oil.
3) The larger the surface area of the banana the more caramelization takes place, which is why most recipes advice you to slice them diagonally. Although occasionally you will come across round circles slices, in my opinion, the diagonal once fry best!
4) Do not slice the plantains too thick. It Should not be too thin or thick a slice. It should not be too thin that it disintegrates when cooked. Or too thick which will require in more cooking time to cook through, resulting in burning and absorption of oil from the pan. About 1.5cm thick is just about right!