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I fell in love with Maduros when I had a marketing business in Panama for four years. My two favorite things were Maduros and Mojitos. Trust they were over the top. I still miss them and whip them up at home frequently. When I do, half the neighborhood shows up. So I always make them in quantity.
A plantain, or cooking banana, is a fruit popular in Latin American, Caribbean and Asian countries. However, in some places it’s thought to be a vegetable. It looks like a banana, but it’s not. As the plantain ripens it goes through a series of colors starting as yellow and then progressing over time to black. Most people think it’s rotten at that point, but it’s not. That’s when it’s the sweetest and ready prepare. They can be fried, boiled, and baked. I like them best fried!
1 Quart Canola Oil
- Preheat oil in a skillet over medium high heat
- Peel the plantains. Slice into bite-size pieces.
- Fry the pieces until browned and tender. Drain excess oil on paper towels.