Maduros (Fried Sweet Plantains)

The Garden City Jewish Center Sisterhood
Recipe by
The Garden City Jewish Center Sisterhood

When it comes to cooking, this banana-like fruit is versatile and nutritious. Plantains can be steamed, boiled, grilled, baked, or fried.  One plantain, on average, has about 220 calories and is a good source of potassium and dietary fiber.

Many associate plantains with Cuba, when in fact plantains are also eaten in countries located in Central America and the Caribbean, such as Dominican Republic, Trinidad and Tobago, Panama, Puerto Rico, and Jamaica. In the southern United States, particularly in Texas, Louisiana, and Florida, plantains are most often grilled. In Nigeria, plantains are eaten boiled, fried, or roasted, and in Guatemala, ripe plantains are boiled, mashed and then stuffed with sweetened black beans, deep fried and served as a dessert called rellenitos de plátano (little stuffed plantain).

Why not add plantains to your culinary repetoire this Hanukkah with this simple and delicious recipe?  Who knows, maybe you'll be inspired to enjoy plantains as a satisfying side dish year 'round!

4 ripe plantains (yellow to black in color)
Vegetable oil for frying
  1. Using a sharp knife, slice the plantains, diagonally, about 3/4-inch thick.
  2. Heat a large frying pan for 30 seconds. Add enough oil to cover the pan to a depth of 1/8 inch and heat for an additional 15 seconds. Fry the plantains in batches until golden brown on each side, about 3 to 4 minutes.
  3. Remove the plantains from the oil and drain on paper towels.
  4. Season with salt.

Note: For a lower-fat version, slice and bake the plantains on lightly greased cookied sheets in a 400° oven until golden brown.

Learn more about global Hanukkah cuisine and find additional recipes.