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How to make fried plantains in butter

fried plantains in butter

Fried plantains in butter, Bananas used in cooking, both ripe and unripe, are called plantains.  They are commonly boiled or fried as chips since they are green and resemble potatoes in terms of starch and sweetness. The fruit retains a delightful tanginess while becoming drastically sweeter as it ripens.  Because mouth-drying tannins are eliminated after cooking, plantains are rarely consumed raw. 

 

These bananas are practically black and quite soft when ripe (but not mushy). They will appear like a typical banana that ought to have been thrown out after they are finished.

 

Two ingredients are all you need to make these simple Platanos Maduros (Fried Sweet Plantains), a popular side dish in Latin and Caribbean cuisines! On the surface, they are delightfully crisp and caramelized, and the insides are sweet, soft, and sensitive.

 

Fried plantains in butter

 

One of my favorite ways to eat plantains is as fried plantains in butter (fried sweet plantains). I guarantee that after taking just one bite of them, you will get addicted to their crispy, caramelized edges, and warm, soft centers! In Puerto Rico, where I grew up, we virtually always ate sweet plantains with our meals. I would save those tasty tiny morsels for the end of the meal, treating them like dessert, because I always looked forward to them!

 

The hardest aspect of making sweet plantains is waiting for the plantains to ripen. Once the plantains are ready, all you have to do to make the ideal side dish for almost any dinner is to fry them in a little butter.

 

Advice for the Best fried plantains in butter

 

You’ll have wonderful success frying up some plantains if you stick to these easy instructions, I guarantee it!

 

ripe bananas If your plantains are not ripe, they won’t be sweet enough or caramelize sufficiently. A plantain gets sweeter the longer it ripens. Use plantains with a dark yellow exterior and lots of black dots. fried plantains in butter taste savory and starchier when they are unripe, similar to potatoes.

 

If your plantains are taking too long to ripen, you can put them in a brown paper bag and leave them on the counter for a few days to speed up the process.

 

Similar to avocados, you can put ripe plantains in the refrigerator to delay the ripening process.

 

Ingredients for fried plantains in butter

 

  • 2 plantains (each person gets half a plantain)
  • one-fourth cup of salted butter
  • 2 to 3 tablespoons of brown sugar
  • Sour cream, 1/2 cup

 

How to make fried plantains in butter

After peeling, cut the plantains in half lengthwise.

 

Butter and sugar should be melted together in a skillet over low heat. The plantains should be cooked in the skillet for 5 to 6 minutes on one side or until beautifully browned.

 

The plantain should be carefully flipped over while still intact and cooked for an additional 5 to 6 minutes or until completely soft.

 

Slice the peeled plantain into 1/2-inch-thick slices by cutting it at an angle.

 

The fried plantains in butter should bubble up when heated over medium-high heat in a big frying pan. Plantain slices should be added in a single layer and cooked until the bottom side is turning a rich golden brown, which should take a few minutes. Then flip the slices over and cook the other side.

 

Place the pieces of plantain on a platter. If desired, serve with bacon, sour cream, or maple syrup poured on top.

 

Place on a plate after being taken off the heat. Enjoy dipping in sour cream!

 

What are fried plantains in butter?

The bulky, emerald-green monsters that resemble bananas that you see in the grocery store are called plantains. need to behave like a banana and are very similar to bananas…Bananas, however, are not. They ripen when the skin of the plantain is closer to black than yellow and becomes meatier as a result of their decreased water content. They are a tougher variety of bananas.

 

When they are cut open, the insides are much more peachy in color than a banana. The plantains I had eaten at the restaurant may not have had brown sugar on them, but I knew I wanted these because they were sweeter. You need to balance out such a strong sour flavor with some sweetness and salt (in the form of seasoning).

 

The best-fried plantains in butter

Slice the peeled plantain into 1/2-inch-thick slices by cutting it at an angle.

 

The butter should bubble up when heated over medium-high heat in a big frying pan. Plantain slices should be added in a single layer and cooked until the bottom side is turning a rich golden brown, which should take a few minutes. Then flip the slices over and cook the other side.

 

Place the pieces of plantain on a platter. If desired, serve with bacon, sour cream, or maple syrup poured on top.

 

One of my favorite sides is plantains! In particular, when flawlessly caramelized, as in the case of these fried sweet plantains, they are sweet, starchy, simple to prepare, and utterly wonderful.

 

Plantains were a recent discovery for me; I’m not sure when I first learned about them. The majority of people have probably heard of plantains chips, but eating them freshly made is completely different and transforms the experience.

 

Fried plantains in butter

The banana family includes fried plantains in butter, which are popular in Latin, Caribbean, and African cuisine. Despite having a similar appearance, plantains are bigger than bananas, have a different purpose, and have a distinct flavor.

 

Compared to bananas, plantains have much more starch, somewhat more carbohydrates, and a tougher peel.

 

Fried plantains in butter which are frequently used to produce tostones are quite starchy and not particularly sweet. 

 

Plantains that are yellow or brown are softer and sweeter. Like bananas, their sweetness increases with ripeness and skin color. They are typically served as a side dish or as a component of an entrée in savory applications.

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