Best 5 Maduros Plantain Recipes
Are you craving a sweet and savory treat that's perfect for any occasion? Look no further than maduros, a traditional Latin American dish made from ripe plantains. These fried plantains are a popular side dish, snack, or even a main course. Whether you prefer them sweet or savory, there's a recipe here for everyone.
This article will guide you through three delectable ways to prepare maduros. The first recipe is a classic sweet maduro, coated in a caramelized sugar glaze that adds a delightful crunch. The second recipe adds a savory twist with a garlic-infused oil, creating a perfect balance of flavors. And for those who love a bit of heat, the spicy maduro recipe incorporates chili flakes and cumin for a fiery kick.
No matter which recipe you choose, you'll be rewarded with a delicious and versatile dish that's sure to impress your taste buds. So grab some ripe plantains and get ready to embark on a culinary journey to Latin America!
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
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
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.
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
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.
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
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.
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
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
Tips:
- Choose ripe plantains: Look for plantains with black or yellow skin with no blemishes or bruises. They should feel firm but not too hard.
- Peel the plantains properly: To peel the plantains, cut off both ends and make a slit down the length of the plantain. Use your fingers to peel the skin away from the flesh. Alternatively, you can score the skin lengthwise and then microwave the plantains for 1-2 minutes before peeling.
- Slice the plantains evenly: Cut the plantains into even slices, about 1 inch thick. This will help them cook evenly.
- Don't overcrowd the pan: When frying the plantains, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Use a well-seasoned pan: Using a well-seasoned pan or griddle will help prevent the plantains from sticking.
- Don't move the plantains around too much: Once you place the plantains in the pan, don't move them around too much. This will help them develop a nice crust.
- Serve the plantains hot: Maduros are best served hot, so enjoy them as soon as they are cooked.
Conclusion:
Maduros plantains are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are easy to make and can be customized to your liking. Whether you prefer them sweet or savory, crispy or soft, there is a maduros recipe out there for everyone. So next time you're looking for a quick and easy side dish, give maduros a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
