Well, I'm down to the last plantains post! If you have ever had Plátanos Maduros at a Cuban restaurant, you might just agree that I saved the best for last. :) I do love the Tostones (Fried Green Plantains) from last week, but there's a reason why everyone eyes the last Cuban plantain at the table... Yes, these are sweet, but they are commonly served as a side dish. In fact, they go wonderfully with my favorite Slow Cooker Ropa Vieja, hint hint.
If you thought last week's recipe was easy, this one is even easier. REALLY. Just make sure to check out my tips for picking and prepping plantains to make sure you get just the right plantain for this recipe. By far, the hardest part is going to the grocery store. I promise!
Plátanos Maduros (Sweet Cuban Plantains)
Adapted from Three Guys From Miami
- 3 large ripe plantains (check this post for tips)
- 2/3 cup vegetable oil (to cover half the thickness of plantains in the pan)
1. Peel and bias cut (diagonal) into one-inch thick slices.
2. Heat the oil on medium-high.
3. Fry the pieces, about a minute or two per side.
4. Reduce heat to low and continue cooking, turning occasionally until the edges of each slice are slightly dark and caramelized.
Note: Some people like to lightly roll the plantains in white or brown sugar before frying for a very sweet plantain. I tried this and it's like dessert!
5. Remove the fried plantains, and place on paper towels to soak up excess oil for just a few seconds then transfer to a holding plate. They stick if you leave them on the paper towel, so if I want to remove more oil, I just use a paper towel to blot carefully.
6. Serve immediately!
On the plate above, I served it on the side of some ropa vieja, white rice, and bell peppers. Typically, I use avocado slices, but I just happened to run out. Love the stuff! It doesn't matter though, because everyone's favorite side are those fried plantains and I made plenty to spare this time. :)
Have you had plátanos maduros before?
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