Maduros Fried Sweet Plantains Recipes

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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

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.

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

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

PLáTANOS MADUROS FRITOS (FRIED SWEET PLANTAINS)



Plátanos Maduros Fritos (Fried Sweet Plantains) image

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

Vegetable or canola oil
4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

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

PLATANOS MADUROS



Platanos Maduros image

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

3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains
1/3 to 1/2 cup olive or canola oil for sautéing

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.

FRIED SWEET PLANTAINS



Fried Sweet Plantains image

Perfect caramelized fried sweet plantains, or maduros, are fried until browned on the outside and tender on the inside. Made with just ripe plantains and cooking fat, they make a perfect side dish for any meal. Naturally gluten-free, paleo, and Whole30-approved.

Provided by Kelly

Categories     Appetizer     Breakfast     Side Dish

Time 11m

Number Of Ingredients 3

2 medium yellow with brown spots or brown plantains (about 10.5 ounces without the skin)
1-2 tablespoons ghee ((or butter or oil))
sea salt

Steps:

  • Peel and slice plantains into 1/2-1 inch rounds at a slight angle. Since plantains have a thick skin, you will need to slice through the skin with a knife to peel them. Just be careful not to cut through the plantain.
  • Heat a large nonstick sauté pan over medium-low heat, add ghee and let it get hot, about 30 seconds. Next, add plantains, spreading out evenly in the pan and allowing some room between them. You may need to make them in two batches depending on how big your pan is.
  • Sauté for 4-6 minutes, flipping once halfway through, until tender and golden brown and caramelized. Sprinkle with lots of sea salt and enjoy!⁠

Nutrition Facts : ServingSize 1 /3 of recipe, Protein 1.3 g, Carbohydrate 31.6 g, Fat 9 g, Calories 196 kcal, Fiber 1.7 g, Sugar 17.3 g, SaturatedFat 5.3 g, UnsaturatedFat 2.8 g

FRIED PLANTAINS



Fried Plantains image

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

3 large very ripe, mostly black plantains (about 1 3/4 pounds)
Vegetable or canola oil, for frying
Kosher salt

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)



FRIED SWEET PLANTAINS (PLANTANOS MADUROS) image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 4

4 ripe, black plantains
1/4 cup vegetable oil
Salt
Lime wedges

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.

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

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

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