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home > recipes > appetizers > platanos maduros
from U.S. 4 ripe dark-skinned plantain 5 tablespoons vegetable oil Heat vegetable oil in skillet over medium heat. 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). Carefully place pieces of plantain in skillet. Flipping often, fry plantains until golden brown. The plantains will be rather mushy - they're supposed to be. *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.

Platanos Maduros


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keyword: platanos
keyword: maduros
ethnicity: central american
recipes for appetizers
recipes by amanda
Email Address:
(posted May 10, 2008)

from U.S.

4
ripe dark-skinned plantain
5 tablespoons vegetable oil

Heat vegetable oil in
skillet over medium heat.

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).

Carefully place pieces of
plantain in skillet.

Flipping often,
fry plantains until golden brown. The plantains will be rather mushy - they're supposed to be.

*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.



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