07-25-2012, 02:58 PM
re: 141 ^
i LOVE plantains, they were served with every Cuban dish in Miami. i like the sweet caramelized ones. let them get very black on the counter.
![[Image: plantain2.jpg]](http://eating-made-easy.com/wp-content/uploads/2010/08/plantain2.jpg)
![[Image: 76265056_9c638959d9.jpg]](http://static.flickr.com/43/76265056_9c638959d9.jpg)
![[Image: plantain.jpg]](http://eating-made-easy.com/wp-content/uploads/2010/08/plantain.jpg)
![[Image: Plantains_cajeta.jpg]](http://andreasrecipes.com/photos/Plantains_cajeta.jpg)
![[Image: Three%20tasty%20ways%20to%20eat%20ripe%20plantains.jpg]](http://patismexicantable.com/Three%20tasty%20ways%20to%20eat%20ripe%20plantains.jpg)
Fried Plantains
2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1⁄2 cups vegetable or canola oil
2 green plantains
Directions
Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1⁄2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
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Glenn Lindgren: If you have ever eaten in a Cuban restaurant, you have eaten platanos maduros – what many Anglos refer to as "those sweet black bananas."
Jorge Castillo: The dish is made with plantains. It's not, strictly speaking, a banana, but it is related.
Glenn Lindgren: To make platanos maduros, your plantains need to be very ripe, almost black! They are very sweet at this point.
Jorge Castillo: Many people insist on frying their platanos maduros in lard. It is believed that the plantains don't absorb as much oil that way. We've also had good success with shortening and many people use a liquid vegetable oil – even butter.
Fried Sweet Plantains – Plátanos Maduros
By Three Guys From Miami
The sweet fried "banana" served as a side dish in just about every Cuban restaurant.
INGREDIENTS:
3 large ripe plantains, peeled and bias cut into 1-inch thick slices. Plantains must be very black skinned!
2⁄3 cup vegetable oil, or lard (to cover half the thickness of plantains in the pan)
Your plantains need to be very black, so black you think you should throw them out.
Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot – a drop of water will sizzle.
Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.
VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying.
i LOVE plantains, they were served with every Cuban dish in Miami. i like the sweet caramelized ones. let them get very black on the counter.
Fried Plantains
2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1⁄2 cups vegetable or canola oil
2 green plantains
Directions
Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1⁄2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.
------------------------------------------------------
Glenn Lindgren: If you have ever eaten in a Cuban restaurant, you have eaten platanos maduros – what many Anglos refer to as "those sweet black bananas."
Jorge Castillo: The dish is made with plantains. It's not, strictly speaking, a banana, but it is related.
Glenn Lindgren: To make platanos maduros, your plantains need to be very ripe, almost black! They are very sweet at this point.
Jorge Castillo: Many people insist on frying their platanos maduros in lard. It is believed that the plantains don't absorb as much oil that way. We've also had good success with shortening and many people use a liquid vegetable oil – even butter.
Fried Sweet Plantains – Plátanos Maduros
By Three Guys From Miami
The sweet fried "banana" served as a side dish in just about every Cuban restaurant.
INGREDIENTS:
3 large ripe plantains, peeled and bias cut into 1-inch thick slices. Plantains must be very black skinned!
2⁄3 cup vegetable oil, or lard (to cover half the thickness of plantains in the pan)
Your plantains need to be very black, so black you think you should throw them out.
Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot – a drop of water will sizzle.
Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.
VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying.