Ingredients
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4
-
5
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Platanos Maduros (Costa Rican Fried Ripe Plantains),I learned to make these from my friend Adrin Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or “ticos” with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!,they ARE supposed to be cut lengthwise, the are NOT supposed to be mushy. this recipe is not Costa Rican,This was really good. I sprinkled them with sugar and cinnamon before frying and they turned out soft and sweet. I’m giving it a 4 only because my husband thought they were “OK”. I will be making this again as a treat for my daughters and I.
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Steps
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1
Done
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Heat Vegetable Oil in Skillet Over Medium Heat. |
|
2
Done
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Fully Peel Plantains, and Cut Them Diagonally Into Approximately 1-Inch Wide Pieces, Working Your Way Down the Length of the Plantain. (not Length-Wise Slices). |
|
3
Done
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Carefully Place Pieces of Plantain in Skillet. |
|
4
Done
|
Flipping Often, Fry Plantains Until Golden Brown. the Plantains Will Be Rather Mushy - They're Supposed to Be. |
|
5
Done
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*they Will Be Sweet - the Riper the Plantains, the Sweeter They Will Be. (they Will not Taste Like Patacones, If You've Tried Those) If You Prefer Them Sweeter, You Can Sprinkle With Sugar Before Cooking. |
