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When were ordering online for our groceries, we ordered bananas. However, when they came, we found out that they were actually plantains! So, we thought that it was a good idea to make Maduros: fried cuban plantains that accompany cuban dishes and black beans and rice. The thing with Maduros is that they don't require many ingredients, nor do they take long to make. Some recipes call for sugar in Maduros, but as long as they are ripened enough, the natural sugars in the plantains make them sweet enough.
Making the Maduros:
This is how you want your plantains, more or less. They need to be yellow with some black streaks in them. If they are too green, they will be hard and not really sweet. If they are too black, they will become mushy and not hold there shape as well.
Next, you need to peel the plantains, you can cut off the top tip of the plantain if you want them to be a little bit more uniform.
Cut the plantains at a slight angle spaced about ¾" in thickness. The maduros that are typically served in cuban restaurants are cut like these.
In a large pan, heat ¼ cup. oil (we used coconut oil) over medium heat.
Once the oil is heated, fry the plantain pieces on one side for about 2 minutes or until golden and caramelized.
After the 2 minutes, flip the maduros over and fry for 2 minutes more. This is optional, but this is the time to season the maduros with ground cinnamon and freshly ground salt.
Now you have a big plate of maduros! Just make sure to place some paper towels in order to drain some of the grease away like french fries.
He is how you can serve them: on a separate small plate. You can also serve them on a larger plate alongside your meal such as mojo chicken and black beans and rice.
- Prep Time: 5 mins.
- Cook Time: 5 mins.
- Total Time: 10 mins.
- Yield: approx. 4-5 servings
- Method: Pan fried
- Cuisine: Cuban
- 2 ripe plantains (yellow with black streaks)
- ¼ oil (we used coconut oil)
- ground cinnamon, optional
- freshly ground sea salt, optional
- Take 2 ripe plantains, peel them, and cut them diagonally at about ¾" thickness. They need to be yellow with some black streaks in them. If they are too green, they will be hard and not really sweet. If they are too black, they will become mushy and not hold there shape as well.
- In a large pan, heat ¼ cup. oil over medium heat, and wait for it to come up to temperature.
- Once up to temperature, place the plantain pieces in the hot oil and fry for about 2 minutes or until it is caramelized on one side. Then, flip over and season with some cinnamon and salt, if you like, and fry for about 2 minutes more.
- Place on a large plate with paper towels to let drain a little.
- Place a few on a small plate or along side your meal.