Three Guys From Miami: Cuban and Spanish Food Recipes
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.

Raúl Musibay: We're talking fried, sweet plantain!

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



Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

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.

This recipe and editorial content from: "Three Guys From Miami Cook Cuban" Copyright ©2004 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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