Platanos Maduros Costa Rican Fried Ripe Plantains Recipes

PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)

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.

PURE DE PLATANOS MADUROS - RIPE PLANTAIN PUREE

Steps:

• Boil the plantains for 30 minutes.
• Let me them cool down until safe to handle.
• Meanwhile prepare a refrito, heat the butter over medium heat, add the onions, garlic and spices, cook for about 5 minutes or until the onions are soft.
• Peel the boiled ripe plantains.
• Working in batches, put the plantains, water, milk and refrito in a blender and mix until a smooth puree is obtained.
• Transfer the puree to a pan and heat over medium low until warm.
• Serve as a side dish for meat dishes, can also be served alone with crumbled cheese, sautéed bacon, chorizo or caramelized onions as toppings.

PATACONES TICOS (COSTA RICAN FRIED PLANTAINS)

Steps:

• Peel plantains completely.
• Slice Plantains into 1/2 inch rounds.
• Heat oil in sauce pan until almost boiling.
• CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
• CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
• Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
• The rounds should now be smushed-looking, yet still intact.
• *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica.
• With slotted spoon, replace pieces of plantain in the oil until golden brown.
• Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy.
• Repeat with another handful of rounds, until all have been cooked.
• Sprinkle with salt, to taste.
• Dip in warm refried beans, or also good with ceviche.