Maduros Plantain Recipes

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MADUROS (FRIED SWEET PLANTAINS)

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



Maduros (Fried Sweet Plantains) image

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.

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

FRIED SWEET PLANTAINS (PLANTANOS MADUROS)

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 4



FRIED SWEET PLANTAINS (PLANTANOS MADUROS) image

Steps:

  • Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
  • Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges.

4 ripe, black plantains
1/4 cup vegetable oil
Salt
Lime wedges

PLATANOS MADUROS

An easy Fried Sweet Plantains recipe

Categories     Side     Quick & Easy     Wheat/Gluten-Free     Pan-Fry     Plantain     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 2



Platanos Maduros image

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.

3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains
1/3 to 1/2 cup olive or canola oil for sautéing

MADUROS

This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or appetizer any time of day.

Provided by Mig

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 15m

Yield 2

Number Of Ingredients 3



Maduros image

Steps:

  • Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
  • Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
  • Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 57.1 g, Fat 37 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 887.2 mg, Sugar 26.9 g

⅓ cup vegetable oil, or as needed
2 ripe plantains
1 teaspoon sea salt, or to taste

SWEET PLANTAINS

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



Sweet Plantains image

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.

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

MADUROS (PLANTAIN)

These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal.

Provided by SlipC

Categories     Lunch/Snacks

Time 10m

Yield 14 serving(s)

Number Of Ingredients 3



Maduros (plantain) image

Steps:

  • Heat approximately 1/4" oil in a medium skillet over medium heat.
  • Peel the plantain, and cut at an angle, making slices about 3/4" thick.
  • Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
  • When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
  • Serve hot.
  • The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

2 very ripe plantains (the skin of the plantain should be brownish black)
oil
salt (optional)

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