FRIED RIPE PLANTAINS - PLATANOS MADUROS FRITOS
Steps:
- Wash and peel the plantains
- Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to manage.
- Heat the oil over medium heat in a large frying pan and add the plantains
- The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side. You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white inside it means that it is not yet fully cooked.
- Thicker slices and less ripe plantains will need longer to cook, and maybe more oil.
- Place the cooked plantains on a paper towel to drain any excess oil.
- Serve warm
PUERTO RICAN MADUROS (SWEET PLANTAINS)
These Maduros (Sweet Plantains) are a staple Puerto Rican side dish recipe. They're perfectly sweet, caramelized along the outside and deliciously warm on the inside!
Provided by Jorge
Categories Side Dishes
Time 15m
Number Of Ingredients 3
Steps:
- In a non-stick skillet over medium heat, melt butter.
- Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
- Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!
Nutrition Facts : Calories 102 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2.1 grams fiber, Protein 1.2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 91 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
PATACONES TICOS (COSTA RICAN FRIED PLANTAINS)
These are a delicious snack I enjoyed while spending a semester in Puntarenas, Costa Rica. One of my profesores there taught me to make these. They go really well with frijoles molidos (refried beans, basically). Plantains can be purchased at most grocery store in the produce section...they look like bananas, but DO NOT try to eat them like bananas - they are NOT the same thing! Get the nice and green ones for this purpose. --Times are approximate--
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 591, Fat 54.8, SaturatedFat 7.2, Sodium 42.3, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
PLATANOS MADUROS (FRIED YELLOW PLANTAINS)
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.
Provided by Daisann Mclane
Categories easy, quick, side dish
Time 5m
Yield Six to eight servings
Number Of Ingredients 2
Steps:
- Peel and slice the plantains in half crosswise, then again lengthwise. Cut each piece into 2 or 3 1/4-inch slices.
- Heat the oil (a depth of about 1/2 inch) in an cast-iron skillet until very hot. Add the plantain slices and fry until soft and golden brown, about 45 seconds to 1 minute.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 10 grams, TransFat 0 grams
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
PLATANOS MADUROS
An easy Fried Sweet Plantains recipe
Categories Side Quick & Easy Wheat/Gluten-Free Pan-Fry Plantain Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 2
Steps:
- Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
- Serve plantains immediately.
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.
GRILLED RIPE PLANTAINS (PLáTANOS MADUROS A LA PARRILLA)
Provided by Lourdes Castro
Categories Side Kid-Friendly Backyard BBQ Dinner Tropical Fruit Summer Grill Grill/Barbecue Plantain Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 4
Steps:
- Prepare the butter glaze
- Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
- Prepare, grill, and serve the plantains
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
- Serve the plantains in their skins while hot from the grill.
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