Sweet Plantains Recipes

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SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)



Sauteed Sweet Plantains (Tajaditas Dulces de Platano) image

This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!

Provided by E.Florida

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 5

¼ cup peanut oil for frying
2 tablespoons butter
3 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
3 tablespoons brown sugar
¼ teaspoon salt

Steps:

  • Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
  • Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

Nutrition Facts : Calories 177 calories, Carbohydrate 35.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 129.6 mg, Sugar 20 g

SWEET PLANTAINS



Sweet Plantains image

Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.

Provided by nsomniak6

Categories     Tropical Fruits

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 -3 ripe black plantains
5 tablespoons unsalted butter, divided
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
2 tablespoons brown sugar

Steps:

  • To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
  • Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
  • Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
  • Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
  • Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3

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.

OVEN BAKED SWEET PLANTAINS



Oven Baked Sweet Plantains image

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.

Provided by Ang11002

Categories     Tropical Fruits

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray

Steps:

  • Preheat oven to 450°F.
  • Coat a nonstick cookie sheet with cooking spray.
  • Cut the ends off of the plantains and peel.
  • Cut each plantain on the diagonal into 1/2 inch slices.
  • Arrange in single layer and coat tops with cooking spray.
  • Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3

SWEET PLANTAINS



Sweet Plantains image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 to 3 ripe black plantains
5 tablespoons unsalted butter, divided
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
2 tablespoons brown sugar

Steps:

  • To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
  • Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
  • Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

SWEET FRIED PLANTAINS



Sweet Fried Plantains image

Provided by Food Network Kitchen

Categories     dessert

Time 24m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil, for shallow frying
2 firm-ripe plantains (about 1 pound)
Kosher salt
1 cup sugar
1 1/2 teaspoons ground cinnamon
Rum Whipped Cream, recipe follows, or ice cream
3/4 cups heavy cream, chilled
1 tablespoon dark rum

Steps:

  • Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
  • Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
  • Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
  • Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.

SWEET PLANTAINS



Sweet Plantains image

Depending on their level of ripeness, plantains can be savory or sweet-for this sweet plaintains recipe or maduros, look for mostly black ones.

Provided by Kwame Onwuachi

Yield 4 to 6 servings

Number Of Ingredients 9

1 ripe avocado
1 clove garlic
¾ cup sour cream
3 Tbsp. mayonnaise
Juice of 1 lime
Kosher salt, to taste
Vegetable oil, such as canola, for frying
2 very ripe (mostly black) plantains, sliced ¾ inch think on the bias
Kosher salt, to taste

Steps:

  • Peel and pit the avocado and scoop the flesh into the bowl of a food processor. Add the remaining ingredients, seasoning to taste with salt, and purée until smooth. Set aside while you fry the plantains.
  • In a large pan over medium-high heat, heat ⅛ inch oil to 350°F. Add the plantains and cook, flipping every 3 minutes or so, until deeply golden brown, soft, and juicy, about 12 minutes total. Remove the fried plantains to a plate lined with paper towel, and sprinkle with salt.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h3m

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
  • Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

SWEET PLANTAIN FRIES



Sweet Plantain Fries image

Like maduros or dodo, these feature ripe plantains, but the cut here gives even more room for crisp, caramelized outsides and sweet, tender insides. You want very ripe plantains, which are high in sugars that will caramelize in the hot oil. For some brightness, you could also finish this with citrus salt, or take a cue from dodo and squeeze lime juice over. Pair these with something light and spicy, like jerk salmon or a citrusy roast chicken, or something light off the grill, like a salmon or turkey burger.

Provided by Millie Peartree

Categories     snack, finger foods, vegetables, appetizer, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 3

2 to 4 very ripe, blackened medium plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying
Salt

Steps:

  • Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
  • Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
  • Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.

ZUCCHINI AND WHITE BEAN CAESAR



Zucchini and White Bean Caesar image

Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ small loaf crusty bread (such as country-style, ciabatta, or baguette)
⅔ cup extra-virgin olive oil, divided; plus more for serving (optional)
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
2 large egg yolks*
2 large garlic cloves, finely grated
1 tsp. finely grated lemon zest, plus more for serving
¼ cup fresh lemon juice
3 tsp. Dijon mustard
3 oil-packed anchovy fillets
1½ oz. Parmesan, finely grated, plus more for serving
1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler
1 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry
Lemon wedges (for serving)

Steps:

  • Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
  • Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
  • Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
  • Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
  • Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

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2020-11-07 Carefully place the sliced plantain pieces in the oil. You should be able to fit about 6-8 pieces depending on the size of your skillet. Do not overcrowd the pan, fry in batches if necessary. Fry the plantains for 2-3 minutes. Carefully flip each one and cook another 2 minutes or so, until golden brown on both sides.
From cook2eatwell.com


SWEET FRIED PLANTAINS RECIPE - A SPICY PERSPECTIVE
2022-04-25 Fry the plantains for 2-3 minutes per side, until golden brown. Once brown and crisp, use a slotted spoon to move the plantains to the holding plate. Generously sprinkle with salt. Repeat with remaining plantains if needed. Discard the garlic clove.
From aspicyperspective.com


PAN FRIED PLANTAINS (SWEET) | FED & FIT
2020-05-20 Peel your plantains (reference peeling directions above) and slice them crosswise into ¼-inch-thick discs. Heat the oil. Heat oil or butter (enough to skim-coat the bottom of your pan – about a tablespoon) in a large skillet over medium heat for about 2 minutes. Add the plantains. Add the plantains to the pan in a single layer and cook for 4 ...
From fedandfit.com


HOW DO YOU MAKE SWEET PLANTAINS? EASY RECIPE BY THE SOUL FOOD …
Place all the ingredients (water, plantain slices, brown sugar, and butter) in a medium-sized saucepan, frying pan or skillet. Cover the pan and cook the plantains over medium heat for 15 to 20 minutes. Flipping each plantain quarter over once during the sautéing is optional.
From thesoulfoodpot.com


AMAZING AND EASY SWEET PLANTAINS (PLATANOS MADUROS) - KID …
2022-04-11 Instructions. Preheat oven to 450 degrees F. Line a cookie sheet with foil. Spray foil with cooking spray to insure easy removal. Cut the ends off of the plantains and peel. Cut each plantain in half. Cut each half into 3-4 slices length-wise. Arrange in a single layer on the cookie sheet and brush the tops with olive oil.
From kidtestedrecipes.com


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