RECIPE WITH RIPE PLANTAINS RECIPES

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MADUROS (FRIED SWEET PLANTAINS) RECIPE | BON APPéTIT



Maduros (Fried Sweet Plantains) Recipe | Bon Appétit image

This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store.

Provided by Rick Martinez

Yield 4–6 servings

Number Of Ingredients 3

4 large, very ripe plantains
1½ cups vegetable oil
Kosher salt or sugar (optional)

Steps:

  • Trim ends of plantains, peel, and cut diagonally into 1" pieces.
  • Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.

OVEN BAKED SWEET PLANTAINS RECIPE - FOOD.COM



Oven Baked Sweet Plantains Recipe - Food.com image

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 2

4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray

Steps:

  • Preheat oven to 450°F.
  • Coat a nonstick cookie sheet with cooking spray.
  • Cut the ends off of the plantains and peel.
  • Cut each plantain on the diagonal into 1/2 inch slices.
  • Arrange in single layer and coat tops with cooking spray.
  • Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Nutrition Facts : Calories 218.4, FatContent 0.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 7.2, CarbohydrateContent 57.1, FiberContent 4.1, SugarContent 26.9, ProteinContent 2.3

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