Platanos Maduros Fried Yellow Plantains Food

PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)

Platanos Maduros (Costa Rican Fried Ripe Plantains) image

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

Ingredients

4 ripe dark-skinned plantains
5 tablespoons vegetable oil

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)

Fried Sweet Plantains (platanos maduros fritos) image

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

Ingredients

1/4 cup butter
1 tablespoon olive oil
3 ripe plantains, peeled and cut diagonally into 1 inch slices
1/2 lemon, juice of
salt

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

PUERTO RICAN MADUROS (SWEET PLANTAINS)

Puerto Rican Maduros (Sweet Plantains) image

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

Ingredients

2 overly ripe (black) plantains, peeled and sliced into 1-inch pieces
4 tablespoons butter
**Salt, optional garnish

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

MADUROS (FRIED SWEET PLANTAINS)

Maduros (Fried Sweet Plantains) image

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

Ingredients

2 very ripe, blackened plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying

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.