Side dish - How to cook plantains cuban-style recipes

Author: Micaela Wofford

This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store. These fried sweet plantains, or maduros in Spanish, are plantains in a ripe state that are sliced and fried until they’re tender in the middle and crispy and caramelized around the edges.

Fried Sweet Plantains
Fried Plantains (Platanos Maduros)
Maduros (Fried Sweet Plantains)
Cuban Fried Green Plantains ( Tostones Cubanos)
How do Cubans eat plantains?
Do you need to soak plantains before frying?
How do you prepare plantains to eat?
Why do you soak plantains in water?

Fried Sweet Plantains

These fried sweet plantains, or maduros in Spanish, are plantains in a ripe state that are sliced and fried until they’re tender in the middle and crispy and caramelized around the edges.
Provided by: Elizabeth
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: Cuban
Number of ingredients: 2

Ingredients:

1 Ripe Plantain (peeled and cut into 1 inch pieces sliced at a slight diagonal angle)
1½ cup Oil

Nutrition:

How to cook:

Heat the oil in a large, non-stick skillet over medium heat (we used a 10 inch skillet). Don’t let the oil get too hot. We want it to bubble gently around the pieces. Use a test piece to make sure the oil is hot enough.
Carefully place the sliced plantain pieces in the oil. You should be able to fit about 6-8 pieces depending on the size of your skillet. Do not overcrowd the pan, fry in batches if necessary.
Fry the plantains for 2-3 minutes.
Carefully flip each one and cook another 2 minutes or so, until golden brown on both sides.
Flip again if necessary and cook for 30 seconds to 1 minute. Once they start to brown and caramelize it will happen really quickly, so keep an eye on them.
Remove the plantains from the skillet using tongs or a slotted spoon to allow as much oil to drain as possible and place on a plate or platter for serving.

Notes: Sautéed Sweet Plantains (Tajaditas Dulces de Platano), It should really be a thin gooey coat of brown sugar on each plantain prior to placing them on the pan. I kept the heat on medium, and cooked each side until it

Tags:

fried green plantains tostones cubanos cuban fried green plantains tostones cubanos

Preparing Cuban-style Plantains

Stacie from Sugarloft shows us how to prepare Cuban-style plantains. It's a simple but Duration: 1:17

How to make Platanos Maduros (Fried Sweet Plantains)

Here is a quick and easy recipe called Platanos Maduros. This is a great side dish for any meal Duration: 3:15

Cooking Cuban

Directions: 1. Peel the green plantain. Under running water, use a knife to cut both ends off the Duration: 4:11

Fried Plantains (Platanos Maduros)

These fried plantains or platanos maduros are very ripe bananas fried in oil until crispy and caramelized. A quick snack or side dish that can be made in under 10 minutes.
Provided by: Julie Maestre
Total time: 9 minutes
Cook time: 4 minutes
Prep time: 5 minutes
Yields: 16 servings
Cuisine: Caribbean,Cuban
Number of ingredients: 3

Ingredients:

2 yellow plantains (very ripe)
oil, for frying
salt to taste (optional)

Nutrition:

How to cook:

Begin by peeling the plantains and cutting off both ends. Cut a slit down each plantain and then remove the peel. Slice the plantain into 1/4 inch thick slices.
Heat some oil in a skillet. Once the oil reaches 325 degrees F, fry the plantains for 2-3 minutes on each side or until golden brown. Keep an eye on them, they tend to burn very quickly. Season with salt, if desired, and enjoy.

Notes: Cuban-Style Black Beans with Rice and Plantains, Ingredients · 1 cup uncooked instant brown rice · 2 Tbs. vegetable oil · 2 firm, ripe plantains, peeled and cubed · 1 large yellow onion, diced · 1 green pepper,

Maduros (Fried Sweet Plantains)

This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store.
Provided by: Rick Martinez
Yields: 4 servings
Number of ingredients: 3

Ingredients:

4 large, very ripe plantains
1½ cups vegetable oil
Kosher salt or sugar (optional)

How to cook:

Trim ends of plantains, peel, and cut diagonally into 1" pieces.
Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.

Notes: Cuban Style Pork Tenderloin Sandwiches and Fried Plantains Recipe, Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. Cook: 25 min

Cuban Fried Green Plantains ( Tostones Cubanos)

I was first introduced to fried green plantains when I first got married. My mother-in-law was in the kitchen peeling the green plantains. I was really interested. I had never tasted or even see green plantains she cut them in little chunks and fried them once. Then she pulled them out smashed them down into little round circles and fried them again. She salted them and when I tasted them I was in heaven, They are called tostones in Spanish meaning toasted ones. Enjoy
Provided by: Juliann Esquivel @Juliann
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Cuban
Number of ingredients: 3

Ingredients:

2 or 3 large green plantains, peeled and cut into 1 inch chunks
1/2 cup(s) canola oil
1 teaspoon(s) salt

How to cook:

Peel green plantains. To Peel plantains run the tip of a small steak knife down the seams of the plantain from the top all the way to the bottom. Do all the seams this way. There is usually three or four seams to a plantain. After slitting the seams with the knife stick the tip under the seam and start to pry up the peel with your finger work your way under the peel pushing further and further under the peel of the plantain. It will start to give very easly as you work your finger under the peel. Remove the whole piece. Go to the next seam and do the same thing until you have removed all three or four peels. Now cut plantains into 1 inch chunks.
Heat oil on high in a heavy cast iron skillet or heavy fry pan. When oil is shimmering lower to medium heat and gently with a pair of tongs put the plantain chunks into the hot oil one at a time. Being careful not to splatter yourself. Fry one side then turn over on the other side. They will be should start to turn to light golden shade. Fry about 1 1/2 minutes each side. Remove them to a paper towell lined plate or pan. If you have a tostonera smash each piece one at a time and remove to a plate. If you do not have a tostonera take a brown paper bag lay it on the table open place a plantain on one side then fold over the other half of the bag and with your palm push down on top of the plantain applying pressure so as to smash down th eplantain chunk. Lift up the bag and you should have a round circle about 1/4 inch thick. Do all of the plantains chunks like this. Place back in the hot oil and fry again on both sides until the plantains are golden brown. take out and salt. Serve immediatly. Some people like to sprinkle some water over the plantains after smashing them down. Leaving them soak up the water for 10 minutes and then returning to the fry pan for the second fry. They crisp up real nice. I do not like to do it this way because it causes the hot oil to spatter to much. However you get a much crispier and tender tostone with this method. Salt and Enjoy

Notes: Tostones Recipe + Video (Twice-Fried Plantains!), Instructions · In a deep nonstick skillet, heat oil over medium-high heat. · Add the thick plantain slices in the skillet, making sure there is enough oil to