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If you’ve never had maduros, you’re in for a treat! These sweet plantain bites are creamy and tender in the middle, while also being crisp on the outer edges, and can be served as a snack or side dish to the main course.
Plátanos Maduros Fritos, or just maduros, were a childhood favorite of mine and I’m so excited to finally get them up on our blog.
Plantains vs. Bananas
If you are new to plantains, you may often confuse them with bananas. Both plantains and bananas originate from Southeast Asia and are a part of the genus Musa, but key differences in flavor and usage set them apart.
Although there are many different kinds of bananas, in Western cultures, “banana” usually refers to the sweet, yellow variety.
Plantains are thicker and much larger in size than the “typical” bananas we know. They are also much more starchy, and not very sweet. Although they are fruit, plantains are not often consumed raw. They are more similar to vegetables in terms of how they are used, and are usually boiled, fried, or baked.
Choosing Ripe Plantains
For this recipe, you need to make sure your plantains are ripe. Unripe plantains start off green, and as they ripen, the skin starts turning yellow, and then black! The more black the skin of the plantain is, the sweeter the plantain. You can make maduros with ripe (a mix of yellow and black) or very ripe (all black) plantains, based on your preference or how soon you want/need to make them.
If you’re looking for more Ecuadorian recipes, we’ve got you covered:
- Come y Bebe
- Vegan Llapingachos with Salsa de Maní (Ecuadorian Stuffed Potato Patties with Peanut Sauce)
- Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup)
- Fried Cheese Empanadas