Which plantains are the SWEET ones and how do I cook them?

Question

I know that there are sweet plantains and savory plantains, but how would I know which is which and when they are ripe? The Jamaican and Filipino restarants I've had them at prepare them in oil I think, but I need specific directions.

Answer 1

The blacker they are the better. just don't let them get too ripe and yes they are best deep fried in oil

Answer 2

Which Plantains Are Sweet

Answer 3

This Site Might Help You.

RE:
Which plantains are the SWEET ones and how do I cook them?
I know that there are sweet plantains and savory plantains, but how would I know which is which and when they are ripe? The Jamaican and Filipino restarants I've had them at prepare them in oil I think, but I need specific directions.

Answer 4

Fried Sweet Plantains (platanos maduros fritos)

This is a terrific Cuban side dish or, as we have them, just a snack. You can serve these with rice and beans and entrees of meat or fish. Plantains are becoming more available in grocery stores and they're really tasty!

1/4 cup butter
1 tablespoon olive oil
3 ripe plantains, peeled and cut diagonally into 1 inch slices
1/2 lemon, juice of
salt

In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
*unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.


Oven Baked Sweet Plantains

4 very ripe plantains
cooking spray
Preheat oven to 450°F.
Coat a nonstick cookie sheet with cooking spray.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and coat tops with cooking spray.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.


Sweet Plantains

2-3 ripe black plantains
5 tablespoons unsalted butter, divided
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
2 tablespoons brown sugar
To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Answer 5

The darker they are the sweeter they are & the easier they will be to handle! sooo yummy!

Peel them & slice them diagnoly in 1/4 inch slices (maybe a little bigger but not much)

Them place them in a pan with hot oil

They must be fully covered to cook thouroughly on all sides. Flip them once. When golden brown on both sides put them on a plate with paper towels to soak up the oil. Serve them with your favorite dish!

Amarillos is another name for ripe plantains. Select plantains that are very yellow, almost orange in color with black spots - these are very ripe. Peel and slice ripened plantain in half. Slice each half lengthwise into 4 slices lengthwise. Fry each slice in vegetable oil over medium heat until tender and brown turning only once.

Fried amarillos is a traditional side dish to serve with any meal. For breakfast serve with "over easy" eggs.


Tostones

3 green plantains
oil for frying
garlic powder
salt

Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.

Answer 6

If they are ripe then you don't need to sugar them and that's for sure. Bake in an oiled dish oven dish. I like the geen ones too - boiled and then dressed simply with olive oil and a bit of salt.

Answer 7

slice. fry briefly in hot oil. smoosh them when they come out of the oil...just a gentle smoosh... refry. drain on a paper towel. top or serve with powdered sugar, honey, brown sugar...you choose