Best Sweet Plantain Omelet With Fried Bread And Roasted Red Pepper Sauce Tortilla De Maduros Con Pan Frito Y Salsa Criolla Recipes

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MADUROS



Maduros image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

I red onion, thinly sliced into rings
1/2 cup fresh lime juice
Olive oil
2 large ripe plantains, sliced on a bias

Steps:

  • Marinate the onion in the lime juice and set aside.
  • In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.
  • Arrange the fried plantains on a serving platter and top off with marinated onion.

MADUROS (FRIED SWEET PLANTAINS)



Maduros (Fried Sweet Plantains) image

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

2 very ripe, blackened plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying

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.

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