Don Diegos Plátanos Maduros / Sweet Fried Plantains
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large bananas, peeled plantains
- Oil, for frying
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Pin Recipe Instructions
- Plátanos maduros, fried plantains, are like pralines with a steak. They are golden brown and sweet and have a dark caramel rim. They can be found in Central America and the Caribbean as an accompaniment to gallo pinto, the typical breakfast made from black or red beans and rice, or with pan-fried meat or just for picking. Plátanos Maduros are always the part of the dish that was not portioned enough, which is why people like to order an extra portion.
- However, this only works if you are not the last to appear for dinner. Because you need ripe (yellow) to very ripe (yellow / black) plantains to get an idea of paradise. But if the supplies in the kitchen were limited, then one continues to stew unsatisfied in the dreary reality of everyday life. No way, the first will be the last
- The recipe is simple and cannot be improved. The plantains are peeled and cut into slices approx. 1 cm thick. Meanwhile, oil is heated in a pan and the plantain slices are fried in it while floating. About 2 minutes on each side is usually enough. It is advisable to stay on the stove while roasting, as the time window between raw and charred is quite small. The more ripe the plantains, the sweeter they are and the faster the sweetness will caramelize.
- The golden brown slices are lifted out of the pan with a fork or a slotted spoon and placed on kitchen paper to drain. If the plantains are already very ripe, they are also very soft and tend to stick to the kitchen paper. In this case, peel off the paper quickly.
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