How to Cook Soft Plantains

Ripe plantains, unlike green plantains, can be eaten raw.

Plantains are a meatier cousin of the banana. Popular in Latin American cuisine, soft, overripe plantains are typically served as a dessert and prepared fried or baked. The Spanish term for baked or fried plantains is "Platanos Maduros." As a plantain ripens, it turns from green to dark yellow with brown spots. The more brown spots, the sweeter the plantain. Therefore, an all-brown plantain will be the softest and most sweet. Does this Spark an idea?

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4 large, ripe plantains
Chef knife
Small bowl
Large saute pan
1/4 cup unsalted butter
Slotted spatula
2 tsp. ground cinnamon
Paper towels
Cookie sheet
Vegetable oil
Cooling rack

Instructions

Fried Soft Plantains
- 1
  
  Cut the ends off of the plantains. Using the tip of a chef knife, cut the skin lengthwise into sections. Peel off the sections.
- 2
  
  Cut the peeled plantains into circles about 1/2 inch in width. Cut the circles at a slight angle to create a more attractive shape. Set plantains aside in a separate bowl.
- 3
  
  Melt the butter in the saute pan over medium to low heat. Stir the butter regularly to avoid burning it.
- 4
  
  Set the plantains in the pan in one layer. Let them sit for 2-3 minutes on each side, or until golden brown.
- 5
  
  Use a slotted spatula to remove the plantains and place them on a plate covered with a paper towel. Sprinkle with ground cinnamon. Serve immediately.
Baked Soft Plantains
- 6
  
  Preheat the oven to 375 degrees. Grease a cookie sheet with vegetable oil.
- 7
  
  Cut the ends off of the plantains. Peel plantains and cut into circles about 1/2 inch in width. Spread sliced plantains onto the cookie sheet and place in the oven.
- 8
  
  Bake the plantain slices for 15 minutes, turning them over half-way through.
- 9
  
  Remove the plantains from the oven and set onto a cooling rack. Sprinkle with ground cinnamon and serve warm.