Platanos Maduros (Fried Yellow Plantains)
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3ripe yellow plantains
- Oil for frying
Nutritional analysis per serving (8 servings)
258 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel and slice the plantains in half crosswise, then again lengthwise. Cut each piece into 2 or 3¼-inch slices.
- Step 2
Heat the oil (a depth of about ½ inch) in an cast-iron skillet until very hot. Add the plantain slices and fry until soft and golden brown, about 45 seconds to 1 minute.
Private Notes
Comments
I would suggest that those trying this for the first time keep a close watch because Plantains caramelize quickly at a high heat and burn easily.
I like to wait until the Plantain becomes black and feels overripe. It is at this stage that I find that they are at their sweetest.
One of the traditional ways to serve this dish is with refried beans and Crema.
During a recent trip to Costa Rice I found that they were a mainstay of almost every meal.
The plantains need to be black, not yellow and it's better to cut the plantains on a diagonal. I prefer medium-high heat and giving it 2 minutes. If it's too hot, your house will reek of oil. If the plantains are ripe enough then there's no need to add sugar.
Even better, infuse your cooking oil with annato seeds - 2 parts oil 1 part annato seeds. The oil goes orange-y red and tastes of the tropics. Lovely!
My favorite version: the plantains are black skin-ripe, sliced on the diagonal into large chunks, sauteed in a butter/oil mix (for higher smoking point), and near the end, sprinkled with brown sugar and stirred a bit to promote caramelization. Great as a side dish, or served with ice cream as a dessert.
The plantains need to be black, not yellow and it's better to cut the plantains on a diagonal. I prefer medium-high heat and giving it 2 minutes. If it's too hot, your house will reek of oil. If the plantains are ripe enough then there's no need to add sugar.
Wrap them individually in aluminum foil after spreading non-salted butter, put them in the oven for about 25 minutes at 350. Take them out, wait about 5 minutes, unwrap and serve.