Steps to Make Padron 1964 Maduro Torpedo

Maduros

Last month (june 2011), i put up on my monthly battle of the cigars (formerly battle of the stogies).

Recipe Summary Maduros

This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or appetizer any time of day.

Ingredients | Padron 1964 Maduro Torpedo

⅓ cup vegetable oil, or as needed

2 ripe plantains

1 teaspoon sea salt, or to taste

Directions

Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.

Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.

Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

If you would like, let plantain slices soak in salt water to retain a salty flavor for 20 to 30 minutes before frying.

Make sure plantains are ripe (mostly black). Unlike tostones, platanos maduros need only be fried once. Other popular toppings include garlic (powder or sauce), tomato (with mayo) sauce, sour cream (as in Honduras) and 1/2 teaspoon cinnamon (as in Venezuela) for even more added sweetness.

Info | Padron 1964 Maduro Torpedo

prep: 10 mins cook: 5 mins total: 15 mins Servings: 2 Yield: 2 servings

TAG : Maduros

Everyday Cooking, Vegan, Side Dishes,