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.
PLANTAIN SALAD IMOYO
Imoyo dishes combine West African and Brazilian cusine. In the 15th Century, the Portugese slave trade took many West Africans to Brazil. In the 19th Century, some freed slaves returned and settled on the coast of Nigeria, bringing with them green peppers, olive oil and garlic. This salad is typical of this tradition--and quite delicious.
Provided by Chef Kate
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
- Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
- Drain the plantains and set aside to cool.
- While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
- Seed and chop the red pepper.
- Peel, seed and dice the cucumber and place in a bowl with the peppers.
- Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
- Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
- Pour the marinade over and mix well.
- Serve at room temperature.
- Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.
Nutrition Facts : Calories 249.4, Fat 14, SaturatedFat 2, Sodium 297.6, Carbohydrate 33.7, Fiber 3, Sugar 15.7, Protein 2
PLATANOS MADUROS (FRIED YELLOW PLANTAINS)
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.
Provided by Daisann Mclane
Categories easy, quick, side dish
Time 5m
Yield Six to eight servings
Number Of Ingredients 2
Steps:
- Peel and slice the plantains in half crosswise, then again lengthwise. Cut each piece into 2 or 3 1/4-inch slices.
- Heat the oil (a depth of about 1/2 inch) in an cast-iron skillet until very hot. Add the plantain slices and fry until soft and golden brown, about 45 seconds to 1 minute.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 10 grams, TransFat 0 grams
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