Fried Sweet Plantains Platanos Maduros Fritos Recipes

Steps:

• 1. Pick two or three large yellow semi-ripe plantains. Cut the ends of with a sharp knife. With a knife take the tip and run down the seams of the plantain. Then peel away the peel like if you were peeling a ripe banana. Cut in angular chunks or slices about 1/2 inch thick but at an angle.
• 2. Heat oil in a cast iron skillet or heavy skillet. When oil is shimmering add the plantain chunks or slices and brown on each side. The plantains will cook fast. About two minutes each; watch them closely they will burn fast because of the sugar content of the plaintain. Remove to a paper towel lined plate salt a little as if salting fried potatoes and serve with your meal. Enjoy
• 3. I sliced mine in chunks at an angle pictured above. I left two plantains so you could see the color on a semi-ripe plantain. You can fry as many as you want. One plantain will yeild about four to five pieces. So one plantain will serve one or two persons depending on how many pieces you want to serve that person. I figure for a family of four I fry up about three plantains.

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.

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.

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.

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.