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Nutrition Facts
Serving Size 1 (25g) Recipe makes 14 servings
Calories 31
Calories from Fat 0		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 127mg		3%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 0.6g	2%
	Sugars 3.8g
Protein 0.3g		0%
detailed view... how is this calculated?

Maduros (plantain)

Recipe #92633 | 10 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: SlipC
Jun 4, 2004

These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal.

SERVES 14 (change servings and units)

Ingredients

2 very ripe plantains (the skin of the plantain should be brownish black)
oil
salt (optional)

Directions

1
Heat approximately 1/4" oil in a medium skillet over medium heat.
2
Peel the plantain, and cut at an angle, making slices about 3/4" thick.
3
Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
4
When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
5
Serve hot.
6
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: tomsawyer

On Jun 30, 2009

Very nice and traditional. I really enjoy plantains any way they are made but these give them a really nice flavor. I tried to make sure they didn't get too brown/fried as then they would still have a little bit of soft plantain in the middle which made them even better. Thanks!

0 people found this review helpful

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From: LisaAD

On Mar 22, 2009

Delicious and simple! Goes nicely with Morrocan Chicken and Israeli Couscous

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From: CataE

On Jun 6, 2004

I live in Colombia, South America, and this is a very common side dish. You can prepare it cutting the plantain as describes above or (in slices) or cut it in small dices. Note: as ripe the plantain as good the recipe. I buy plantains and put in the fridge. When the outside is DARK the plantain is ready to prepare.

4 people found this review helpful

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From: Chef-of-all-trades

On Apr 18, 2006

I am a plantain fiend. I love love LOVE sweet fried plantains. If I could I would eat them for breakfast (good with eggs), lunch (with a hot sandwich) and dinner (any salty meal works). Actually some days I do! To the poster who's plantains keep coming out too hard, here's the deal, you have to buy them so that the plantains are yellow black (the blacker the riper) but make sure they still feel firm, not mushy, through the skin, and have no mold. Another option is to buy them green to yellow and then leave them to continue to ripen on their own, again making sure they are still firm before eating them.

2 people found this review helpful

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Read all 8 reviews