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
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
PLáTANOS MADUROS FRITOS (FRIED SWEET PLANTAINS)
Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.
Provided by Julissa Roberts
Categories Side dishes
Yield 6 to 8
Number Of Ingredients 2
Steps:
- Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.
- Working in batches of about 12, slide the plantain slices in one at a time, making sure they're not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel-lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.
Nutrition Facts : ServingSize 6 to 8, Calories 150 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 24 g, Fiber 2 g, Protein 1 g, UnsaturatedFat 6 g
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
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.
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.
SWEET FRIED PLANTAINS (PLATANOS MADUROS FRITOS)
Scrumptious sweet, ripe plantains fried to perfection. Simple and easy, this is the best appetizer or side dish for any meal.
Provided by Vanessa
Categories Side Dish
Time 10m
Number Of Ingredients 3
Steps:
- In a frying pan, heat oil over medium heat.
- Peel plantains and cut into 1/2 inch thick slices. Add to the frying pan.
- Cook on each side until golden brown, about 2-3 minutes. Remove from the oil into a plate covered with a paper towel to remove excess grease. Sprinkle with a little salt, if desired.
- Serve warm as a side dish or appetizer.
Nutrition Facts : Calories 312 kcal, Carbohydrate 57 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Sodium 7 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
[RECIPE + VIDEO] PLáTANOS MADUROS FRITOS (EASY FRIED SWEET PLANTAINS)
Learn how to make fried sweet plantains (platanos maduros fritos) a dish beloved by everyone. It's our easiest sweet plantain recipe and is usually served as a side dish.
Provided by Clara Gonzalez
Categories Lunch
Time 8m
Number Of Ingredients 2
Steps:
- Peel the plantains (how to peel a plantain) with a paring knife and cut diagonally into ¼" inch (0.5 cm) slices.
- Heat the oil over medium heat (450 ºF [225 ºC]). Deep fry the plantains in small batches, lowering them into the oil with a slotted spoon. Turn halfway until both sides are golden brown.
- Remove from the oil and place on a paper towel to absorb the excess oil.Serve hot or at room temperature
Nutrition Facts : Calories 122 kcal, Carbohydrate 19 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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.
FRIED SWEET PLANTAINS (PLANTANOS MADUROS)
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 4
Steps:
- Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
- Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges.
SWEET FRIED PLANTAINS
Provided by Food Network Kitchen
Categories dessert
Time 24m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
- Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
- Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
- Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.
PLATANOS FRITOS (SAUTEED PLANTAINS)
Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America.
Provided by ElleFirebrand
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
- Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.
Nutrition Facts : Calories 140.1, Fat 3.8, SaturatedFat 0.4, Sodium 112.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
FRIED SWEET PLANTAINS
A popular way to eat these is to pan-fry the sweet banana-like slices until they are warm and tender. They are abundant all over the Caribbean and can be found now in most grocery stores. From Food and Wine Magazine in their section "For More Party Ideas."
Provided by Judith N.
Categories Fruit
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, approximately 7 to 8 minutes per batch, turning occasionally, until deep golden and tender. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
- Make ahead: The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with the optional salt before serving.
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