PLANTAINS 101: PERFECTLY ROASTED EVERY TIME!
Steps:
- Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
- To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices.
- Place the sliced plantains on the prepared baking sheet and toss with oil and salt (optional).
- Bake for 10 minutes, then flip and bake for another 5-10 minutes or until golden brown and slightly caramelized on both sides.
- They're delicious paired with our Easy Vegan Picadillo, Smoky Instant Pot Black Eyed Peas & Greens, Black Bean Plantain Vegan Bowls, Jamaican Jerk Grilled Eggplant (30 Minutes!), or either of the sauces recommended above.
- Best when fresh. Store leftover plantains in a sealed container in the refrigerator for 1-2 days and reheat on the stovetop or in the oven until warmed through. Not freezer friendly.
Nutrition Facts : ServingSize 1 plantain, Calories 247 kcal, Carbohydrate 49.6 g, Protein 1.8 g, Fat 6.9 g, SaturatedFat 5.6 g, Sodium 2 mg, Fiber 2.6 g, Sugar 25.6 g, UnsaturatedFat 0.5 g
MADUROS (FRIED SWEET PLANTAINS)
Tender in the middle and crisp at the edges, maduros, or sweet fried plantains, are served as a side dish throughout the Caribbean and Latin America. Plantains change color as they ripen: They are firm when green and unripe, then soften as they turn yellow, and eventually, black. Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains - they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen. They're worth it.
Provided by Kiera Wright-Ruiz
Categories vegetables, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
- In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
- Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.
SWEET PLANTAINS
Depending on their level of ripeness, plantains can be savory or sweet-for this sweet plaintains recipe or maduros, look for mostly black ones.
Provided by Kwame Onwuachi
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and pit the avocado and scoop the flesh into the bowl of a food processor. Add the remaining ingredients, seasoning to taste with salt, and purée until smooth. Set aside while you fry the plantains.
- In a large pan over medium-high heat, heat ⅛ inch oil to 350°F. Add the plantains and cook, flipping every 3 minutes or so, until deeply golden brown, soft, and juicy, about 12 minutes total. Remove the fried plantains to a plate lined with paper towel, and sprinkle with salt.
SWEET FRIED PLANTAINS
Provided by Food Network Kitchen
Categories dessert
Time 24m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
- Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
- Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
- Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.
SWEET CAJUN PLANTAIN
This is a recipe for tasty blackened cajun plantain with a touch of sweetness. It makes a wonderful snack or side dish for dinner.
Provided by EARLJW
Categories Side Dishes
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Mix paprika, thyme, oregano, garlic powder, black pepper, cayenne pepper, and salt in a bowl. Add plantain slices to spice mixture and turn to coat.
- Heat olive oil in a skillet over medium-high heat. Cook plantains in skillet until softened, 1 to 2 minutes per side. Pour wine into the skillet. Bring wine to a boil and simmer until wine cooks off, about 5 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 58.8 g, Fat 7.6 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 9.1 mg, Sugar 27.3 g
SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)
This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!
Provided by E.Florida
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
- Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
Nutrition Facts : Calories 177 calories, Carbohydrate 35.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 129.6 mg, Sugar 20 g
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