Platanos Maduros Costa Rican Fried Ripe Plantains Recipes
PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)
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
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
FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)
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
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
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