Recipe Video Plátanos Maduros Fritos Easy Fried Sweet Plantains

FRIED RIPE PLANTAINS - PLATANOS MADUROS FRITOS

Steps:

• Wash and peel the plantains
• Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to manage.
• Heat the oil over medium heat in a large frying pan and add the plantains
• The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side. You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white inside it means that it is not yet fully cooked.
• Thicker slices and less ripe plantains will need longer to cook, and maybe more oil.
• Place the cooked plantains on a paper towel to drain any excess oil.
• Serve warm

[RECIPE + VIDEO] PLáTANOS MADUROS FRITOS (EASY FRIED SWEET PLANTAINS)

Steps:

• Peel the plantains (how to peel a plantain) with a paring knife and cut diagonally into ¼" inch (0.5 cm) slices.
• Heat the oil over medium heat (450 ºF [225 ºC]). Deep fry the plantains in small batches, lowering them into the oil with a slotted spoon. Turn halfway until both sides are golden brown.
• Remove from the oil and place on a paper towel to absorb the excess oil.Serve hot or at room temperature

SWEET FRIED PLANTAINS (PLATANOS MADUROS FRITOS)

Steps:

• In a frying pan, heat oil over medium heat.
• Peel plantains and cut into 1/2 inch thick slices. Add to the frying pan.
• Cook on each side until golden brown, about 2-3 minutes. Remove from the oil into a plate covered with a paper towel to remove excess grease. Sprinkle with a little salt, if desired.
• Serve warm as a side dish or appetizer.

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.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

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.

PLATANOS MADUROS

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.