Sides
Plátanos Maduros (Sweet Fried Plantains)
Ingredients
- - 3 very ripe (black-spotted) plantains, peeled and sliced diagonally
- - 3 tbsp vegetable oil
- - A pinch of salt (optional)
Method
- Heat the oil in a frying pan over medium heat.
- Add the plantain slices in a single layer and fry for 3-4 minutes per side until deeply golden and caramelised at the edges.
- Drain briefly on kitchen paper and season with a small pinch of salt, if desired, before serving warm.
Introduction: Plátanos Maduros are ripe, sweet plantains fried until caramelised at the edges, a near-universal
accompaniment to Costa Rican meals from breakfast to dinner, offering a naturally sweet counterpoint to
savoury rice and bean dishes.
Cultural Background: Plátanos Maduros are ripe, sweet plantains fried until caramelised at the edges, a near-universal
accompaniment to Costa Rican meals from breakfast to dinner, offering a naturally sweet counterpoint to
savoury rice and bean dishes.
Tips: The riper and blacker the plantain skin, the sweeter and better-suited it is for this dish. Fry over medium rather than high heat to allow the natural sugars to caramelise without burning.
Variations: Sprinkle with a little cinnamon for a dessert-like variation. Serve with a dollop of natilla for extra richness.
Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.
Reheating: Reheat in a dry pan over low heat until warmed through.
Nutrition: Approx. 180 kcal, 1g protein, 8g fat, 28g carbohydrate per serving.
FAQs
Q: What is the difference between maduros and patacones?
A: Maduros use sweet, ripe plantains fried once until caramelised, while patacones use unripe, starchy green plantains that are fried twice and flattened for a crisp, savoury result.
Q: Can I bake plátanos maduros instead of frying?
A: Yes, brush slices lightly with oil and bake at 200°C (400°F) for about 20 minutes, turning once, for a lower-oil version.