SWEET AND SPICY PLANTAIN CHIPS
Steps:
- Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
- Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
- Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.
BAKED SPICY SWEET PLANTAINS
This baked sweet plantains recipe is quick, simple, and healthy. Add your favorite seasoning blend and you have a delicious snack in less than one hour.
Provided by Gemma
Categories Appetizers and Snacks
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F
- Rinse plantains and wipe dry. To remove the peel, cut the ends first and make a shallow slit and one of the skin's seams. Carefully remove skin and cut about 0.5cm (0.25″) thick. Add pieces to a bowl.
- Add oil, salt, and Beau Monde Seasoning, and mix gently until all pieces are well coated. Arrange the plantain slices in a single layer on a nonstick baking/cooking sheet or line a baking sheet with aluminum foil for easy cleaning. (spray the pan with cooking spray to avoid sticking)
- Bake for 15 minutes, remove from the oven and turn over each piece individually. Continue baking for another 3-4 minutes or until golden brown. Remove from oven and place on a plate and enjoy
Nutrition Facts : ServingSize 2, Calories 454 kcal, Carbohydrate 114 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 8 g, Sugar 54 g, UnsaturatedFat 3 g
SWEET PLANTAINS
Steps:
- To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
- Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
- Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
SWEET AND SPICY PLANTAINS
These are so easy to make. You can grill them, bake them, or do like i do and stick them on the foreman grill! Be sure to use ripe plantains! I always make them as a side with jerk chicken.
Provided by Candace Michelle
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel plantains and cut in half lengthwise.
- Grill plantains on foreman or outdoor grill about 10 minutes (5 on each side) or until they are lightly browned and almost crispy.
- Stir together cream of coconut, juice, and red pepper.
- Drizzle over plantains. Sprinkle with toasted coconut (optional).
- *You can add more red pepper if you like spicier!
Nutrition Facts : Calories 182.5, Fat 6.9, SaturatedFat 6, Sodium 22.2, Carbohydrate 32.4, Fiber 2.9, Sugar 15.9, Protein 2.2
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.
SWEET PLANTAINS
Depending on their level of ripeness, plantains can be savory or sweet-for this sweet plaintains recipe or maduros, look for mostly black ones.
Provided by Kwame Onwuachi
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and pit the avocado and scoop the flesh into the bowl of a food processor. Add the remaining ingredients, seasoning to taste with salt, and purée until smooth. Set aside while you fry the plantains.
- In a large pan over medium-high heat, heat ⅛ inch oil to 350°F. Add the plantains and cook, flipping every 3 minutes or so, until deeply golden brown, soft, and juicy, about 12 minutes total. Remove the fried plantains to a plate lined with paper towel, and sprinkle with salt.
SWEET PLANTAINS
Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.
Provided by nsomniak6
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
- Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
- Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
- Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
- Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3
SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)
This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!
Provided by E.Florida
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
- Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
Nutrition Facts : Calories 177 calories, Carbohydrate 35.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 129.6 mg, Sugar 20 g
SWEET AND SPICY TROPICAL PLANTAINS
Make and share this Sweet and Spicy Tropical Plantains recipe from Food.com.
Provided by 4-H Mom
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel plantains by cutting off both ends, cut a slit lengthwise into peel, without cutting into plantain and remove. Cut plantains in half lengthwise.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium high. Arrange plantain halves on grill rack. Grill 5 minutes on each side or until lightly charred.
- Stir together cream of coconut, lime juice, lime peel and red pepper. Drizzle over grilled plantain halves, sprinkle with toasted coconut.
Nutrition Facts : Calories 226.3, Fat 9.9, SaturatedFat 8.6, Sodium 45.9, Carbohydrate 36.7, Fiber 3.3, Sugar 19.8, Protein 2.5
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20 PLANTAIN RECIPES FOR A TASTE OF THE ISLANDS - INSANELY …
From insanelygoodrecipes.com
4.6/5 (10)Published Jul 26, 2021Category Recipe Roundup
- Plantain Fufu. This unusual dish is made using blended and cooked green plantains. It doesn’t have a whole lot of flavor and is usually served alongside a soup or stew, such as obe ata.
- Easy and Delicious Plantain Bread. This recipe certainly looks like your average banana bread recipe, but it won’t taste quite the same. Though you’ll use many of the same ingredients and the same method, plantains are not as sweet as bananas, so your bread with have a more mellow flavor in the end.
- Spicy Plantain Black Bean Tacos. I think these tacos might be my favorite on this list. Trying to find new and exciting meatless Monday meals has been tough recently, but this recipe has given me my groove back!
- Crispy Salted Tostones. Tostones are crispy, flattened plantain chips that are eaten all over the Caribbean and Latin America. Since they’re salted, you’ll need green, unripe plantains rather than the sweeter yellow kind.
- Caribbean Plantain & Avocado Salad. This great little dish makes such a nice change to the standard, fatty potato salads we see at every BBQ, all summer long!
- Crazy Easy Pan-Fried Plantain Pattie. These plantain patties are a terrific gluten-free option to serve alongside your morning eggs or with some juicy pork tenderloin.
- Empanadas de Plátano Maduro (Ripe Plantain Empanadas with Cheese) Empanadas are typically made with a pie-like pastry. This twist on the classic adds plantains to the mix for added flavor and nutrients.
- Sweet Plantain Gnocchi with Garlic Brown Butter. Plantains are very similar to potatoes, so it makes sense you could use them to make gnocchi. The dough is a quick mix of mashed and cooked plantains with ricotta, salt, pepper, and flour.
- 3-Ingredient Plantain Tortillas. I have to admit that I don’t always love corn tortillas. They can be a touch dry for my liking, which is why I almost always stick to flour.
- Mashed Plantains—Sweet & Savory. So, these aren’t the same as mashed potatoes. They’re not creamy and smooth, but rather chunky and funky. I love the texture, but if you’re looking for a velvety smooth mashed potato substitute, you’ll need to work at your plantains for a little longer and add in some cream to help get the right texture.
SPICY PLANTAIN BLACK BEAN TACOS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (46)Total Time 20 minsCategory EntreeCalories 339 per serving
- Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.
- Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices.
- Once pan is hot, add coconut oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You're going for a caramelized effect. Set aside.
- In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350-degree F (176 C) oven).
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