Ingredients
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2
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Directions
Maduros (plantain), 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 , You shouldnt peel the plantain before cooking it The skin becomes softer when you cook it, the traditional Dominican way is to leave the skin on The correct way to make Maduros is to cook it in the oil, take it out and squash it, and then put it back in the same oil to cook it again before bringing it back out, squashing it again, extracting the oil via paper towel and then serving it with salt , Wonderful I couldn’t figure out why my blackened plantains weren’t coming out sweet though in case it helps someone out there, this post really helped me: ph/How-to-Cook-Perfect-Fried-Sweet-Plantains-Maduros-Every-Time-04-13
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Steps
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1
Done
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Heat Approximately 1/4" Oil in a Medium Skillet Over Medium Heat. |
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2
Done
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Peel the Plantain, and Cut at an Angle, Making Slices About 3/4" Thick. |
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3
Done
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Brown Plantain in Oil, Approximately 2 Minutes a Side, or Until Both Sides Are Brown. |
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4
Done
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When Browned, Remove from Skillet and Place on a Paper Towel Covered Plate to Drain the Excess Oil Off. |
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5
Done
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Serve Hot. |
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6
Done
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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. |
