Sweet Skillet Plantains Recipes
CHEF JOHN'S FRIED SWEET PLANTAINS
I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
- Sprinkle cooked plantains with salt and drizzle with lime.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 30.3 g, Fat 14 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 3.9 mg, Sugar 13.7 g
PUERTO RICAN MADUROS (SWEET PLANTAINS)
These Maduros (Sweet Plantains) are a staple Puerto Rican side dish recipe. They're perfectly sweet, caramelized along the outside and deliciously warm on the inside!
Provided by Jorge
Categories Side Dishes
Time 15m
Number Of Ingredients 3
Steps:
- In a non-stick skillet over medium heat, melt butter.
- Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
- Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!
Nutrition Facts : Calories 102 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2.1 grams fiber, Protein 1.2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 91 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SWEET PLANTAINS
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
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
SWEET AND SAVORY FRIED PLANTAINS
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Yellow (ripe) work best. Serve this as a sweet and savory side dish to a meal, as a dessert, or as a snack. They are also delicious atop a dark, leafy, and green spinach or kale salad with goat cheese.
Provided by Donna Munaco
Categories Desserts
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
- Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 31.9 g, Fat 5.3 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 11.1 mg, Sugar 16 g
SWEET SKILLET PLANTAINS
Looking for a simple but delicious plantain recipe? Get out the skillet and the BAKER'S ANGEL FLAKE Coconut and make this Sweet Skillet Plantains Recipe!
Provided by My Food and Family
Categories Recipes
Time 24m
Yield Makes 8 servings, 1/2 plantain each.
Number Of Ingredients 4
Steps:
- Cut the ends off the peeled plantains; discard. Slice the plantains in half lengthwise.
- Heat oil in large skillet on medium-high heat. Sprinkle pan with 1 Tbsp. of the sugar. Add plantains; sprinkle with remaining 1 Tbsp. sugar. Cook 5 to 7 min. on each side or until lightly browned on both sides.
- Sprinkle with the coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SWEET PLANTAINS
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
Provided by Food Network Kitchen
Categories dessert
Time 24m
Yield 4 servings
Number Of Ingredients 8
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.
CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
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
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!
SKILLET SWEET POTATO AND PLANTAIN
Sooo Delicious!! I love making this and having leftovers ;) The flavors blend great together and you can add other ingredients to your liking. This is also very filling, so it can be served as an economical main dish, considering the ingredients are inexpensive
Provided by Italian_mama
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel sweet potato and dice into small cubes.
- Boil potato in water; until cooked. Drain, shake off as much water as you can.
- Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
- Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
- Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!
Nutrition Facts : Calories 158.6, Fat 7, SaturatedFat 1, Sodium 20.7, Carbohydrate 24.9, Fiber 2.4, Sugar 10, Protein 1.4
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