Madurossauteedplantains Recipes

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MADUROS (SAUTEED PLANTAINS)



Maduros (Sauteed Plantains) image

I fell in love with plantains while visiting St. John, USVI. Now my grandkids love them, too! Be sure to choose plantains with very black skins, for best flavor.

Provided by Kizzikate

Categories     Tropical Fruits

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

6 plantains
3 tablespoons white sugar
1/4 teaspoon salt
2 tablespoons butter

Steps:

  • Peel plantains, cut into 1/2" slices. Toss with sugar and salt.
  • Saute in butter, over medium-high heat, about 5 minutes, or until lightly browned and tender.

Nutrition Facts : Calories 207.5, Fat 3.4, SaturatedFat 2, Cholesterol 7.6, Sodium 98.5, Carbohydrate 47.5, Fiber 3.1, Sugar 24.9, Protein 1.8

SAUTEED RIPE PLANTAINS



Sauteed Ripe Plantains image

This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it. Either way this is well worth trying and takes very little time to put together

Provided by TishT

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 plantains, very ripe (the peel may be half black outside but the plantain inside is firm)
1/2 cup butter or 1/2 cup margarine
2 whole cloves (not ground) (optional)
2 cinnamon sticks (optional)
2 tablespoons brown sugar (optional)
2 -3 dashes hot sauce (optional)

Steps:

  • Peel ripe plantains and ensure the pulp is firm and smells sweet.
  • Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.
  • Sprinkle with brown sugar, if desired.
  • Serve immediately as a side dish or dessert.

Nutrition Facts : Calories 421.8, Fat 23.7, SaturatedFat 14.8, Cholesterol 61, Sodium 170.6, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.6

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.

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