Get ready to transform ordinary plantains into a mouthwatering delicacy that will transport your taste buds straight to the vibrant streets of the Caribbean! Platanos Maduros Fritos are not just a side dish; they're a golden, caramelized experience that turns simple ripe plantains into crispy, sweet perfection. Whether you're a culinary adventurer or just looking to spice up your meal routine, this recipe will become your new obsession – promising a burst of flavor that's both comforting and exotic.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 ripe plantains
- Oil for frying
- Salt to taste
Instructions
- Select very ripe plantains with completely black or deep brown peels, which indicate maximum sweetness and softness.
- Carefully peel the plantains by making a lengthwise cut through the skin and removing the entire peel, revealing the soft golden-yellow flesh.
- Cut the plantains diagonally into thick slices, approximately 1/2 inch to 3/4 inch thick, creating angled oval shapes.
- Heat vegetable oil or coconut oil in a large skillet over medium-high heat, ensuring the oil is about 1/4 inch deep.
- Test oil temperature by dropping a small piece of plantain - it should sizzle immediately but not burn rapidly.
- Gently place plantain slices into the hot oil, arranging them in a single layer without overcrowding the pan.
- Fry each side for 2-3 minutes until they develop a rich golden-brown caramelized exterior, turning carefully with tongs.
- Remove fried plantains and place on paper towels to drain excess oil and absorb any greasiness.
- Sprinkle lightly with salt immediately after removing from oil to enhance their natural sweetness.
- Serve warm as a side dish or sweet accompaniment to savory meals, traditional in Caribbean and Latin American cuisine.
Tips
- Plantain Selection is Key: Choose plantains that are completely black or deep brown. The darker the skin, the sweeter and more caramelized your final dish will be.
- Oil Temperature Matters: Maintain a consistent medium-high heat. If the oil is too cool, your plantains will absorb too much oil; too hot, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Fry in batches to ensure each slice gets crispy and golden. Overcrowding leads to steaming instead of frying.
- Slice Consistently: Aim for uniform 1/2 to 3/4 inch thick diagonal slices to ensure even cooking.
- Drain Excess Oil: Always let fried plantains rest on paper towels to remove excess oil and maintain their crispy texture.
- Season Immediately: Sprinkle salt right after frying to help the seasoning stick and enhance the natural sweetness.Pro Tip: These platanos maduros are incredibly versatile – serve them as a side dish, dessert, or even as a sweet snack with a dipping sauce!
Nutrition Facts
Calories: 266kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
