Description
Ripe Sweet Fried Plantains or Maduros as they are referred to in Latin America, have a caramelized and creamy texture that can be enjoyed in so many different ways! The darker the plantains the sweeter they are.
Ingredients
Scale
- 2 ripe plantains. See note 2
- 2 1/2 tbsp coconut oil
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp black pepper
- You can eat fried plantains as is, with Cranberry Sauce or as a topping for ice cream or rice and beans
Instructions
- Diagonally slice the plantains into 1/4" -1/2" slices. See Note 1
- In a medium-size non-stick skillet heat coconut oil
- Cook on medium-low heat until golden brown about 3-5 minutes per side, seasoning each side with salt cinnamon, and pepper. The time will depend on how ripe the plantains are.
- Watch the plantains carefully, they can go from done to burnt in no time.
Notes
- Plantains that have just a few black speckles, cut into 1/4" slices, if the skin of the plantain is almost black cut them into 1/2" slices. They will fall apart if they are too thin.
- For fried plantains the darker the skin the sweeter the plantain. Choose plantains with dark black speckles or that is almost all black.
- The nutritional information is based on the plantains not absorbing all the oil they are cooked in.
- Prep Time: 5
- Cook Time: 10
- Category: Side
- Method: Fried
- Cuisine: Latin
Nutrition
- Serving Size: 1 plantain slice
- Calories: 24
- Sugar: 2.2
- Sodium: 24.8
- Fat: .7
- Saturated Fat: .6
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4.8
- Fiber: .4
- Protein: .2
- Cholesterol: 0