How to make Plátanos Maduros : Puerto Rican Fried Sweet Ripe Plantains

Puerto Rican Plátanos Maduros: Fried Sweet Ripe Plantains

Discover the delightful taste of Puerto Rican cuisine with Plátanos Maduros, a naturally gluten-free dish that brings out the rich, caramelized sweetness of ripe plantains. Perfect as a savory side dish, a standalone snack, or an ingredient in more elaborate recipes like Pastelón, these fried sweet plantains are a staple in many Latin kitchens.

Ingredients

🍌 3 very ripe plantains
🫒 Great Value Vegetable Oil enough to fill the pan to a 1/2-inch depth
🧂 Salt

Instructions

1- Peel the Plantains:

• Cut off both ends of each plantain.
• Make a lengthwise slit down the skin using a black-handled chef's knife, then peel off the skin by hand.

2- Slice the Plantains:

• On a gray-textured cutting board, slice the peeled plantains diagonally into oblong pieces about 0.5 inches thick.

3- Heat the Oil:

• Place a cast iron frying pan on an electric stove and set the heat to medium-high.
• Add Great Value Vegetable Oil until it's about 0.5 inches deep in the pan.

4- Test the Oil:

• To check if the oil is hot enough, place one plantain slice in the pan. If it sizzles immediately, the oil is ready.

5- Fry the Plantains:

• Carefully add the slices to the hot oil, ensuring not to overcrowd the pan.
• Fry each side for about 2.5 to 3 minutes, turning with metal tongs when the slices reach a golden brown color with slightly darker edges.

6- Drain Excess Oil:

• Once fried, remove the plantains with tongs and place them on a rectangular white plate lined with a paper towel or parchment paper to absorb any excess oil.

7- Serve:

• Arrange the golden plantains on a serving dish and sprinkle with salt if desired.

Prep Time: Approximately 5 minutes
Cook Time: 5-6 minutes
Total Time: 10-11 minutes
Servings: 3-4 as a side dish
Calories: Approximately 180 kcal
Proteins: 1 g
Fats: 8 g
Carbohydrates: 30 g
Equipment:

• ⚫ Cast iron frying pan
• ⚡ Electric stove
• 🔪 Black-handled chef's knife
• 🪵 Gray-textured cutting board
• 🔗 Metal cooking tongs
• 🍽️ Rectangular white plate
• 📄 Paper towel or parchment paper

Cooking Tips:

• Use plantains that are very ripe, with yellow skin covered in black spots for optimal sweetness.
• Store ripe plantains in the refrigerator to prevent them from over-ripening.
• Monitor frying closely to avoid burning, as the high sugar content can lead to caramelization.

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Puerto Rican Plátanos Maduros