Sweet Plantains (Platanos Maduros)
This is a lovely side dish to many Cuban meals. The recipe calls for waiting for plantains to reach its ultimate ripeness (yellow with multiple black spots or even all-black), and frying them until golden. They are delicious!"Really good. Next time I might try just a touch more sugar and veg oil instead since my olive oil started smoking pretty quickly. Pleasantly surprised how good they were and easy to make." - HannahRitch
Yield: 4 Ready in 10 minutes
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Sweet Plantains (Platanos Maduros) Preparation
Peel plantains back and slice on the diagonal. Heat oil & butter in frying pan on medium-high heat. When it starts to sizzle, begin to slowly fry plantains, & turning until golden brown.
****If you like your plantains on the sweeter side, pick plantains that are very ripe (almost black), add the teaspoon of sugar to the pan while they are frying and fry them longer while turning down the heat to slowly fry.
****If you like your plantains a little less sweet, choose them when they are yellow with black spots throughout, omit the sugar, and lightly sprinkle with salt and a squirt of lime before serving.
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