MADUROS (FRIED SWEET PLANTAINS)
Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains - they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They're worth it.
Provided by Kiera Wright-Ruiz
Categories vegetables, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
- In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
- Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.
FRIED SWEET PLANTAINS
Perfect caramelized fried sweet plantains, or maduros, are fried until browned on the outside and tender on the inside. Made with just ripe plantains and cooking fat, they make a perfect side dish for any meal. Naturally gluten-free, paleo, and Whole30-approved.
Provided by Kelly
Categories Appetizer Breakfast Side Dish
Time 11m
Number Of Ingredients 3
Steps:
- Peel and slice plantains into 1/2-1 inch rounds at a slight angle. Since plantains have a thick skin, you will need to slice through the skin with a knife to peel them. Just be careful not to cut through the plantain.
- Heat a large nonstick sauté pan over medium-low heat, add ghee and let it get hot, about 30 seconds. Next, add plantains, spreading out evenly in the pan and allowing some room between them. You may need to make them in two batches depending on how big your pan is.
- Sauté for 4-6 minutes, flipping once halfway through, until tender and golden brown and caramelized. Sprinkle with lots of sea salt and enjoy!
Nutrition Facts : ServingSize 1 /3 of recipe, Protein 1.3 g, Carbohydrate 31.6 g, Fat 9 g, Calories 196 kcal, Fiber 1.7 g, Sugar 17.3 g, SaturatedFat 5.3 g, UnsaturatedFat 2.8 g
SWEET FRIED PLANTAINS (PLATANOS MADUROS FRITOS)
Scrumptious sweet, ripe plantains fried to perfection. Simple and easy, this is the best appetizer or side dish for any meal.
Provided by Vanessa
Categories Side Dish
Time 10m
Number Of Ingredients 3
Steps:
- In a frying pan, heat oil over medium heat.
- Peel plantains and cut into 1/2 inch thick slices. Add to the frying pan.
- Cook on each side until golden brown, about 2-3 minutes. Remove from the oil into a plate covered with a paper towel to remove excess grease. Sprinkle with a little salt, if desired.
- Serve warm as a side dish or appetizer.
Nutrition Facts : Calories 312 kcal, Carbohydrate 57 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Sodium 7 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
FRIED SWEET PLANTAINS (PLANTANOS MADUROS)
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 4
Steps:
- Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
- Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges.
PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)
I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!
Provided by godsjoyfulkid
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat vegetable oil in skillet over medium heat.
- Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
- Carefully place pieces of plantain in skillet.
- Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
- *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking.
Nutrition Facts : Calories 368.7, Fat 17.7, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)
This is a terrific Cuban side dish or, as we have them, just a snack. You can serve these with rice and beans and entrees of meat or fish. Plantains are becoming more available in grocery stores and they're really tasty!
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
- Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
- Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
- *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.
Nutrition Facts : Calories 296.8, Fat 15.4, SaturatedFat 8, Cholesterol 30.5, Sodium 87.2, Carbohydrate 43.3, Fiber 3.1, Sugar 20.3, Protein 1.9
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