Sweet Plantains Food

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

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.

MADUROS (FRIED SWEET PLANTAINS)

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.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

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 PLANTAINS

Steps:

• 1. Pour enough oil to cover the bottom of your saute pan, and turn it up to medium-high heat. Slice your plantains on an angle and put them in the pan. Let cook for 3 to 4 minutes on each side! Enjoy!

PLANTAIN LASAGNA

Steps:

• Preheat oven to 350º F. Gather all your ingredients

SWEET FRIED PLANTAINS

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.

STICKY SWEET FRIED PLANTAINS

Steps:

• Add the plantains and brown sugar to a large bowl and gently toss to coat.
• In a large skillet, melt the coconut oil over medium heat. Once hot, add the plantains.
• Cook until browned and crisp on the bottoms, about 3-5 minutes. Be sure to watch them closely to prevent burning!
• Once browned, flip the plantains and cook an additional 2-4 minutes, again watching closely to prevent burning.
• Mix together the maple syrup and vanilla extract. Carefully pour onto the plantains and toss to combine.
• Transfer to a bowl or plate and serve warm.

SWEET PLANTAIN PIE RECIPE

Steps:

• Peel plantains
• Slice plantains diagonally
• Fry plantains for 3-5 minutes
• Drain plantain on paper towel
• Cut pie crust dough (approximately 3½ inches wide, with a pizza slicer or knife
• Melt some of the butter and lightly brush on the dough
• You can add some of the sugar and cinnamon mix to the crust or since the sweet plantain may be very sweet, you can choose to only spread the mixture with butter over the entire pie
• Add slices so they are overlapping each other, at the top of the pizza crust, allowing them to slightly hang over the crust
• Fold the other half of the crust over the plantains
• Roll the crust and the plantain into each other
• Place it in a skillet or pan until the pan is completely full
• Melt remaining butter, sugar and cinnamon in a saucepan
• Brush a generous amount of the melted butter cinnamon and sugar (leave a little for later)
• Pre heat over at 400° F
• Place pie in oven
• Bake for 30 minutes
• Remove from oven and brush the remaining melted butter solution on the pie
• Put in the over for another 3-5 minutes on broil
• Remove and enjoy warm with a side of ice cream or plain

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.