Maduros
January/28/08 13:45
Platanos maduros are
sweet and sometimes a bit tangy. They need to be
really ripe in order to have the right caramelized
flavor and delicate texture.
Traditionally they are sliced in thin strips and fried. Throughout Latin America they are cooked differently - some places bake them to eliminate the need for the oil.
Here is one way to cook them.
4 ripe dark-skinned plantains
vegetable oil
1. Heat vegetable oil in skillet over medium heat.
2. Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
3. Carefully place pieces of plantain in skillet.
4. Turning when necessary, fry plantains until golden brown and caramelized on the edges. The plantains will be rather soft - they're supposed to be.
5. They will be sweet - the riper the plantains, the sweeter they will be.
Traditionally they are sliced in thin strips and fried. Throughout Latin America they are cooked differently - some places bake them to eliminate the need for the oil.
Here is one way to cook them.
4 ripe dark-skinned plantains
vegetable oil
1. Heat vegetable oil in skillet over medium heat.
2. Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
3. Carefully place pieces of plantain in skillet.
4. Turning when necessary, fry plantains until golden brown and caramelized on the edges. The plantains will be rather soft - they're supposed to be.
5. They will be sweet - the riper the plantains, the sweeter they will be.