Coconut Oil Fried Plantains (Maduros) & Meal Plan Monday Week 17

These Coconut Oil Fried Plantains (Maduros) are a sweet and starchy central american side dish. 

I have been obsessed with maduros ever since I visited Central America for the first time. There they serve fried plantains for breakfast along with fruit, eggs, a mixture of rice and beans, and a mug of fresh roasted coffee. I could probably eat that breakfast every day and be happy. (Which reminds me that I should make that breakfast again some time soon.)

Plantains are one of my favorite fruits because they’re a bit starchier than bananas, and can be amazingly sweet and caramelized when you get them fully ripe. I especially love frying them in some coconut oil because it adds just a touch of sweetness and some good fats. When they’re done right, they almost taste like bananas foster, yet you can totally serve them as a side dish! 

Maduros (which is spanish for “mature” or “ripe”) are called maduros because they’re made with sweet, ripe plantains (as opposed to “tostones” which are made with green plantains.) Plantains are a bit strange because, unlike bananas, you actually want them to be almost fully black before they’re ripe. Some stores will sell ripe plantains, but most of the time you’ll have to purchase them when they’re still green and ripen them at home. 

To ripen a plantain you have a few options:

• Wait 2-3 weeks for them to ripen on their own.
• Place in a brown paper bag with an apple and let it sit in a warm, dry place (like on top of your fridge) for 7-10 days. Check on them every few days so you don’t let them spoil.
• Bake them in an oven at 300 degrees for about an hour. (They won’t be as sweet as fully-ripe plantains this way, but you will still be able to make maduros the same day if you’re impatient like I am.) 

Here’s a great article on the different ripening stages of a plantain. They will definitely look black and rotten by the time they’re perfect, but don’t make the mistake of tossing them out or using them too soon. 

Coconut Oil Fried Plantains (Maduros)

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• Author: Stephanie Powers
• Prep Time: 5
• Cook Time: 10
• Total Time: 15

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Description

These Coconut Oil Fried Plantains (Maduros) are a sweet and starchy central american side dish.

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Ingredients

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• 3 ripe plantains (Ripe plantains will be almost black. See directions above for choosing and ripening your plantains.)
• 4 tablespoons coconut oil
• 1/4 teaspoon sea salt
• 1/4 tsp cinnamon (optional)

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Instructions

1. Carefully slice the plantain peel lengthwise with a knife and remove from the plantain.
2. Slice the plantain crosswise into half inch slices at a 45 degree angle.
3. Heat the coconut oil in a cast iron skillet or saute pan over medium high heat.
4. Add the plantains to the oil and fry them until the outside is starting to caramelize and turn a golden brown, turning occasionally so they don’t burn, about 2-3 minutes per side.
5. Gently blot them off with a paper towel as you take them out of the oil, but don’t leave them on the paper towel or they will permanently stick to the paper.
6. Sprinkle with salt and add the cinnamon if you want them to be more of a breakfast or dessert rather than a side.
7. Serve immediately.

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Notes

• Plantains are best served while fresh fried.
• Gluten-free: These are gluten-free.
• Vegetarian/vegan: these are vegan.

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Nutrition

• Serving Size: 4

Meal Plan Monday 4/27-5/3:

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This meal plan is designed to feed approximately 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed.  **You’ll need to open it with the free Adobe Reader App (Android or iOS) to be able to use the check boxes on mobile, so install that first if you don’t have it already.**

Monday: My Falafel Waffles with Roasted Eggplant (gluten-free option, vegetarian, vegan) – This is still my absolute favorite way to cook falafel. It gets so nice and crispy from the waffle iron and you don’t have to worry about the mess of frying it on the stove or forming balls to bake it in the oven. 

Tuesday: Coconut Lime Chicken Burritos with Spicy Sriracha Peanut Sauce from The Cookie Rookie (gluten-free option, vegetarian if using vegetarian “chicken”) – This spicy sriracha peanut sauce is amazing! And the chicken marinade is yummy too. I started the chicken marinating before work in the morning so I just had to pull it out and put it on the grill when I got home. 

Wednesday: Crockpot Italian Zucchini Meatloaf from iFOODreal (gluten-free, low-carb) – This meatloaf recipe calls for zucchini to be used in place of bread crumbs. I love how moist and tender it turns out with the added zucchini and the slow cook in the crock-pot. 

Thursday: Sausage + Sweet Potato Stuffed Portobello from This Gal Cooks (gluten-free, vegetarian option) – I always love a good hash. This one is stuffed inside a portobello mushroom and topped with an egg. Breakfast for dinner done right! (Note: I doubled this recipe to make 4.)

Friday: Pizza Night! Apple Butter Pizza with Prosciutto and Arugula from Kitchen Meets Girl (gluten-free if using gf crust, vegetarian without prosciutto) – This pizza is so yummy. I never would have thought to use apple butter on a pizza, but it pairs so beautifully with the prosciutto. You’ve got to try it. 

Saturday: Date Night – Eat Out.

Sunday: Y.O.Y.O. (You’re on your own.)

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