Maduros (Fried Sweet Plantains)
A plantain to the untrained eye could easily be mistaken for a banana. In fact, it belongs to Musaceae, the banana family of plants, and it's closely related to the common banana. Believed to be native to Southeast Asia, plantains are grown in tropical regions around the world and in a variety of cuisines. Unripe plantains are green to yellow, difficult to peel, and the fruit is hard with a starchy flavor—this is the perfect stage for boiling and frying them. When fully ripe, plantains are black, with a flavor that some people describe as similar to a banana but not as sweet. Most people prefer them cooked even at this stage.The best plantains for this maduros recipe are the ones that have very black skins and tender flesh. The darker they are, the sweeter and less starchy they become, and that is exactly what you want to get that deep caramelization and custardy interior. Make these as a dish with Ropa Vieja and Cuban-Style Black Beans.
SERVES 4 TO 6
INGREDIENTS:
4 large, very ripe plantains
1½ cups vegetable oil
Kosher salt, to taste
Sprinkling of sugar
DIRECTIONS:
Trim ends of plantains, peel, and cut diagonally into 1-inch 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 sugar, if desired.
Serve hot.
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