Maduros Plantain Food
FRIED PLANTAINS
One of the hardest things about making fried sweet plantains (maduros) is having the patience to ripen your plantains until they are mostly blackened. Treat them like bananas and throw them into a paper bag to ripen faster. As their skins turn from green to yellow to mostly black, plantains get less starchy and much sweeter, which is essential when preparing this classic Cuban dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes.
- Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking.
- Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch.
MADUROS (SAUTEED PLANTAINS)
I fell in love with plantains while visiting St. John, USVI. Now my grandkids love them, too! Be sure to choose plantains with very black skins, for best flavor.
Provided by Kizzikate
Categories Tropical Fruits
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Peel plantains, cut into 1/2" slices. Toss with sugar and salt.
- Saute in butter, over medium-high heat, about 5 minutes, or until lightly browned and tender.
Nutrition Facts : Calories 207.5, Fat 3.4, SaturatedFat 2, Cholesterol 7.6, Sodium 98.5, Carbohydrate 47.5, Fiber 3.1, Sugar 24.9, Protein 1.8
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.
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