Maduros (Fried Ripe Plantains) with Mint Mojo Recipe (2024)

FAQs

What is the difference between fried plantains and maduros? ›

Maduros Are Much Sweeter

You'll still be getting a similar plantain flavor in both, but the caramelization that happens to the fried sugars in maduros is going to set it apart. As you may imagine, this has an impact on how the dishes are served.

Plantains, like bananas, start out very firm and ripe and slowly turn yellow and then brown. When you want to make plátanos maduros, you need to wait until they are fully brown.

Soak green plantains before frying them to keep the fruit from oxidizing quickly. As soon as you slice the green plantains, put them in a little salt water to keep the plantains from turning brown; it also helps season them.

Sweet plantains are made from ripe green plantains and they turn yellow when ripe. Tostones are twice-fried, crispy, and salty while sweet plantains are sweet and tender. Both are delicious! The darker the skin, the sweeter the plantains will be.

"They add calories that may result in weight gain or obesity, and have metabolic effects that increase the risk of developing chronic diseases, such as diabetes, heart disease, and cancer." If you love fried plantains, try cooking them in an air fryer, and you can get the crispy texture without a lot of oil.

Like bananas, plantains develop more sugar as time passes. For the sweetest maduros, use blackened plantains — they have the most sugar, and will yield a more caramelized result. If you can only find yellow ones at the store, buy them in advance and be prepared to wait over a week for them to fully ripen.

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.

Ripe plantains.

The darker the skin, the sweeter the plantains will be. If their skin is more yellow with black spots than very dark in color, that works too!

Why are my fried plantains hard? Two reasons: They may have been cooked too fast, so you need to cook them on a lower temperature for a longer time. Or, you used unripe plantains.

Olayinka explained that while you could salt them after they cook, she prefers to salt them beforehand because the plantains are stickier when they're raw. Thus, the flavor of the salt is much more likely to be infused into the plantains — allowing them to be as tasty as possible.

Should you soak plantains in salt water before frying? ›

But since the unripe plantains don't taste like much on their own, soaking the slices in salt water will help draw out their subtle flavors. Soaking green plantains can also add moisture to the naturally dry starch and help the tostones to crisp up nicely when they're fried.

Cut plantains will quickly oxidize, so I always have a light brine—a teaspoon of salt for each quart of water—ready to drop the prepped pieces into until I'm ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap.

Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery. Read on to learn why.

Plantains are indigenous to the tropical regions of Southeast Asia. They made their way along trade routes to Africa and then were brought to the Caribbean by the Spanish and African slave traders. The plantain eventually became a staple ingredient in the Caribbean.

Shelf Life: Plantains will keep for 3 weeks. Green fruit should be kept at room temperature, while more than half-ripe fruit should be refrigerated. Brooks Origin: Ecuador (primarily), Columbia, Venezuela, and Costa Rica. Brooks Origin: Ecuador (primarily), Columbia, Venezuela, and Costa Rica.

In Cuban cuisine, sweet plantains, known as “Platanos Maduros,” are the perfect complement to any savory meal. If you've ever had a sliced banana with your picadillo, then you know exactly what I'm talking about! Sweet plantains are a staple in Cuban Cuisine making it the perfect side dish for any meal.

Tostones (also known as Patacones) are slices of unripe, green plantains that have been fried, smashed, and fried again until crisp.

The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat. A ripe plantain's skin should be almost black or, in some cases, have a dull yellow color with patches of black. In addition to being sweeter, the ripe fruit peels easily and cooks in no time.