Maduros Sauteed Plantains Recipes

MADUROS

Steps:

• Combine plantains, sugar & salt. Toss well.
• Melt butter in non-stick skillet and sauté plantains over medium heat for about 5 minutes, or until browned, turning to brown both sides.

PLATANOS MADUROS

Steps:

• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
• Serve plantains immediately.

MADUROS (PLANTAIN)

Steps:

• Heat approximately 1/4" oil in a medium skillet over medium heat.
• Peel the plantain, and cut at an angle, making slices about 3/4" thick.
• Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
• When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
• Serve hot.
• The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.