Fried Sweet Plantains Recipes

CHEF JOHN'S FRIED SWEET PLANTAINS

Steps:

• Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
• Sprinkle cooked plantains with salt and drizzle with lime.

SWEET AND SAVORY FRIED PLANTAINS

Steps:

• Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
• Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

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.

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.

FRIED PLANTAINS WITH SWEET HEAT

Steps:

• In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.
• Heat 1/2-inch of oil in 12-inch heavy pan.
• Cut plantain on diagonal into 1-inch thick pieces, remove peel.
• When oil is hot, add the plantains and fry both sides until golden.
• Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime.
• Serve while hot with sweet heat sauce.

FRIED SWEET PLANTAINS

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.