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Fried Sweet Plantains are one of those things alot of cultures eat, alot of countries in the Carribean, Central America, some parts of Mexico (I think Yucatan), even in "Islas Canarias" (Spaniard territory), etc. maybe more but these are the one's Im sure of.
Cubans enjoy it plain just their fried sweet plantains as a side dish. Others like Salvadorians or other Central Americans like to eat their sweet fried plantains with "Sour Cream" or other varieties of "Sour Cream".
I am labeling it as Cuban for navigation on my blog but it could be part of many other cuisines.
Ingredients:
-3 ripe plantains (this is personal preference when it comes to ripeness some people like it to be in the point of ripeness where it is yellow with lots of black markings, other's like me like it to be DEAD RIPE by that I mean BLACK because that is when they are at their sweetest)
-Cooking Oil for deep-frying(canola oil is good for deep-frying it has a high smoke point, is neutral in taste, cheap, and doesn't leave a greasy taste. You may use any other oil with a high smoking point but I suggest this one. It is fairly heart healthy even though it is controversial)Directions:
-In a pan heat enough oil to pan-fry at medium high heat (not high heat "medium high")
-Cut ends of plantains, make a line cut on the peel and peel off carefully, slice plantains into long oval shapes? Just see the pictures and try to cut it like that.
-Now carefully slide each batch into the pan do not over crowd or it will take longer to cook for 3 minutes on each side until browned (use your judgement), and flip with a fork when you need to turn it and also to take out.
-Place each batch on a large plate with paper towels to soak excess grease.-Repeat.
NOTE: I do it in a small pan, and pan-fry in small batches because I don't feel like wasting alot of oil, and it makes for easier clean up.
This is not eaten as dessert it is considered part of the meal and consumed like any other side dish along with food.
ALSO IMPORTANT IN MY HOUSE WHEN I MAKE THIS IT IS USUALLY A PLANTAIN PER PERSON, ALSO PLANTAINS TAKE A LONG TIME TO GET RIPE, IF YOU BUY THEM GREEN PREPARE TO WAIT 2 WEEKS SOMETIMES IF THEY ARE YELLOW ALL OVER IT MAY TAKE 1 WEEK, IF YOU BUY THEM RIPE WITH BLACK BLOTCHES MAYBE 3- 7 DAYS OR JUST USE EM ALREADY.
9 comments:
Made these tonight and they were delicious. They pictures were extremely helpful as I wouldn't have known how to choose the plantains at the market. They turned out exactly as you pictures.
Anonymous,
Glad I can be of help, I know stuff like Platano Frito is really easy just 2 ingredients, but sometimes it takes detail even if simple so glad my pictures helped ^_^
I bought some plantains on Sunday so I could try this, they were yellow with black streaks.. I am waiting for them to turn blacker but they are not very cooperative! I was kind of hoping to fix them for dinner tomorrow, since Wes (my boyfriend) asked me to make your Cuban pork chops again! I'll let you know how they turn out. I wanted them dead ripe, so I may have to skip them until they are riper.
Karen Brown Letarte,
Plantains can take a while to ripen not sure how long but several days sometimes.
It's okay though, if you absolutely must make them if they are yellow and have plenty black streaks you can use it to, it just won't be as sweet.
If they are yellow with a few black markings, or simply you don't wanna fry them because you like them dead ripe (like me) you can make this dish to accompany the pork chops:
http://nathanscomida.blogspot.com/2008/12/platano-sancochado-steamed-or-boiled.html
It's boiled plantain with garlic citrus sauce, very good with any Cuban meal, it's healthier to, and if you haven't tried it's a must try if you like plantains.
When Plantains are on Special I buy a bunch of green and yellow one's, before I finish all of them some have ripened (since a bunch of things can be done with the greens and yellows also) it's best to ripen them at home, the ripe store one's can be mooshy or have hard parts.
Nathan, that boiled plantain recipe is one I've been eager to try! I am holding out hope that my plantains will eventually ripen :), but I think I will try the yellow boiled plantain recipe first! LOL, plantains NEVER go on special around here! Although I don't know why there isn't a bigger demand for them, the latino population is the fastest growing demographic in our county right now! Must be non-Caribbean Latinos :)
When I was in grad school, my across-the-hall neighbors, Julio and Julia (isn't that cute for a married couple? :) ) invited us over for dinner and they made fried plantains. (Julio was from Venezuela and Julia from Peru.)
I've been reading Marilyn's blog and have been excited that I have no trouble reading her Spanish-- her blog is great, btw, thanks for letting me know about it! The only things I don't understand are some of the measurements, I don't know what they are in English.
I'll let you know how my plantains turn out. (We went out tonight because Stefan could not eat anything in the house-- we had to go where he could get a milkshake because my blender is broken.)
The big plantain eaters are Carribean Hispanics and Central American consumers are the biggest consumers of Plantains (from my experience, I haven't seen Mexicans really buy plantains)
Anywho well let's see if I can help you with the measurements you can always ask me if your not sure or her.
Taza= cup
cda/ cucharada= tablespoon
cdta/ cucharadita= teaspoon
pizca= pinch
tira= strip
Hey I was wondering if you could post some recipe about Tamales de leche. I'll appreciate it a lot... I'm a big fan of your recipes, they have help me a lot..
Thank you
Anonymous,
I've never had tamales de leche but i'll research it and c wat i can come up with :) the name already sounds tasty :D
Great recipe! I tried it the other night with chicken tacos and mexican rice. I didn't think that fried plantanos was a Mexican dish.
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