Amarillos (FRIED SWEET PLANTAINS) Recipe – Taste Of Cochin (2024)

Fried Dishes

by Chef Gabby

written by Chef Gabby

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Amarillos, for those who may not know, are ripe plantains that are beautifully fried to make a rich, caramelized and comforting dish. Hailing from the Caribbean and Latin America, this tasty treat has been a staple in my family for generations, brightening up our meals and gatherings with a golden touch.

And now, the recipe that has been passed down in my family and cherished by so many will soon become a beloved addition to your home too.

How to make Amarillos

Amarillos (FRIED SWEET PLANTAINS) Recipe – Taste Of Cochin (2)

Amarillos is the culinary delight that adds a tropical twist to your plate! Also known as plantains, these are not your everyday bananas. They’re larger, starchier, and bring a unique flavor to the table.

Ingredients

  • 2 ripe plantains
  • 1/4 cup of vegetable oil or canola oil
  • Salt to taste
  • Optional: a pinch of cinnamon or brown sugar for an added flavor kick

Instructions

  1. Peel the Plantains: First things first, peel your plantains. They can be a bit tricky due to their thick skin. Cut off both ends, make a slit along the side, and peel the skin off.
  2. Slice the Plantains: Slice the peeled plantains diagonally into 1/2-inch slices. This shape gives more surface area for caramelization.
  3. Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat.
  4. Fry the Plantains: When the oil is hot, add the sliced plantains in a single layer. Don’t crowd the pan; you may have to work in batches.
  5. Golden Brown Perfection: Fry the plantains for 2-3 minutes on each side or until they turn a beautiful golden brown color.
  6. Drain and Season: Remove the fried plantains from the skillet and drain them on paper towels. Sprinkle with a little salt while they’re still hot. If you’re using cinnamon or brown sugar, now is the perfect time to sprinkle them on.
  7. Serve and Enjoy: Amarillos can be served as a side dish or even as a dessert. Enjoy them while they are still warm!

Helpful Tips

  1. Regulating the Heat: Keep an eye on the heat as you fry. If it’s too hot, the outside of the plantains will burn while the inside remains uncooked. If it’s too low, they will soak up too much oil and become greasy. The ideal scenario is a steady medium-high heat.
  2. Flavor Variations: Feel free to experiment with flavors. You can sprinkle a little brown sugar or cinnamon on the plantains for a sweeter version. For a savory twist, sprinkle them with a bit of crumbled cheese.

What to serve with?

  • Grilled Chicken or Fish:The sweet and slightly caramelized flavor of fried plantains complements the savory taste of grilled chicken or fish.
  • Stews and Curries:Fried plantains can be served alongside hearty stews or flavorful curries, adding a sweet contrast to the rich and spicy flavors.
  • A classic combination:Pair Fried plantains with a side of rice and beans. The sweetness of the amarillos balances well with the savory rice and protein-packed beans.
  • Braised or Roasted Meats:Whether it’s beef, pork, or lamb, Fried plantains can be a tasty side dish to roasted or braised meats.
  • Cheese Platter:Serve amarillos with a variety of cheeses for a delightful appetizer or snack.
  • Dips:Consider pairing them with savory dips like guacamole, black bean dip, or a tangy salsa.
  • Eggs and Amarillos:Cooked plantains can make a sweet addition to your breakfast, especially when served with eggs, bacon, or sausage.
  • Burger Toppings:Use sliced or mashed Fried plantains as a unique and tasty topping for burgers.
  • Wraps:Include Fried plantains in wraps or sandwiches for an extra layer of flavor and texture.
  • Fruit Salads:Incorporate amarillos into fruit salads for a tropical twist.
  • Mixed Greens:Add sliced plantains to mixed green salads for a sweet and savory combination.
  • Sweet Plantain Desserts:While Fried plantains are typically associated with savory dishes, ripe plantains can be used in desserts. Try making plantain fritters, plantain cakes, or even grilled plantains with a drizzle of honey for a sweet treat.

FAQ

u003cstrongu003eWhat type of plantain should I use for Amarillos?u003c/strongu003e

For Amarillos, you should use ripe plantains. They should have deep yellow skin with a few black spots. Unlike green plantains, ripe plantains have a natural sweetness that is enhanced when cooked, making them perfect for this recipe.

u003cstrongu003eAre Amarillos typically served as a dessert or a side dish?u003c/strongu003e

Amarillos are incredibly versatile! They can be served as a side dish, complementing savory foods like grilled meats or rice. You can also serve them as a dessert, given their sweet profile. Some people even enjoy them as a snack. The choice is truly yours.

u003cstrongu003eCan I bake the plantains instead of frying them for a healthier version?u003c/strongu003e

Yes, you absolutely can! If you prefer to avoid frying, you can bake the plantains. Slice the plantains, arrange them on a baking sheet lined with parchment paper, lightly brush with oil, and bake until they caramelize and turn golden brown. Keep in mind, that you may need to adjust the cooking time as baking generally takes longer than frying.

Final Thoughts

It’s not a bad idea to make the batter ahead of time, so that you’ll be ready in no time once you’re craving some crunchy amarillos. If you’re gluten-free, that recipe makes a great alternative to traditional fried plantains.

Amarillos (FRIED SWEET PLANTAINS) Recipe – Taste Of Cochin (3)

Amarillos

Serves: 4 Prep Time: Cooking Time:

Nutrition facts:195 calories5 grams fat

Rating: 5.0/5

( 1|1 voted )

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Ingredients

  • 2 ripe plantains
  • 1/4 cup of vegetable oil or canola oil
  • Salt to taste
  • Optional: a pinch of cinnamon or brown sugar for an added flavor kick

Instructions

  1. Peel the Plantains: First things first, peel your plantains. They can be a bit tricky due to their thick skin. Cut off both ends, make a slit along the side, and peel the skin off.
  2. Slice the Plantains: Slice the peeled plantains diagonally into 1/2-inch slices. This shape gives more surface area for caramelization.
  3. Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat.
  4. Fry the Plantains: When the oil is hot, add the sliced plantains in a single layer. Don't crowd the pan; you may have to work in batches.
  5. Golden Brown Perfection: Fry the plantains for 2-3 minutes on each side or until they turn a beautiful golden brown color.
  6. Drain and Season: Remove the fried plantains from the skillet and drain them on paper towels. Sprinkle with a little salt while they're still hot. If you're using cinnamon or brown sugar, now is the perfect time to sprinkle them on.
  7. Serve and Enjoy: Amarillos can be served as a side dish or even as a dessert. Enjoy them while they are still warm!

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Amarillos (FRIED SWEET PLANTAINS) Recipe – Taste Of Cochin (4)

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Amarillos (FRIED SWEET PLANTAINS) Recipe – Taste Of Cochin (2024)

FAQs

Why do you need to soak plantains before frying? ›

But since the unripe plantains don't taste like much on their own, soaking the slices in salt water will help draw out their subtle flavors. Soaking green plantains can also add moisture to the naturally dry starch and help the tostones to crisp up nicely when they're fried.

What is the best oil to fry plantains in? ›

Add 2 tablespoons oil, such as canola or vegetable, to a nonstick skillet to coat the bottom of the pan, and place it on medium heat. When the oil begins to shimmer, add the plantains in batches. Fry the plantains on each side until golden, about 1 1/2 minutes on one side, and about 1 minute on the other side.

What is the difference between sweet plantains and fried plantains? ›

Sweet plantains are made from ripe green plantains and they turn yellow when ripe. Tostones are twice-fried, crispy, and salty while sweet plantains are sweet and tender. Both are delicious! The darker the skin, the sweeter the plantains will be.

What is the difference between amarillos and tostones? ›

Tostones and amarillos

The plantain is cut into thick wheels marinated in water and garlic, then deep-fried in oil to soften, smashed, and deep-fried again until crispy. Amarillos, on the other hand, are ripe plantains cut into pieces and fried until the outside is almost blackened, and the inside is soft and sweet.

How unhealthy are fried plantains? ›

But since fried plantains are usually fried in lots of oil, the amount of added fat (and oftentimes salt) makes them a less healthy option than baked plantains, especially for people who are watching their fat and sodium intakes.

Why aren't my plantains crispy? ›

Make sure to use enough oil to coat your plantains. This will seal in their moisture and provide the perfect condition to crisp them up.

Are fried plantains healthier than fried potatoes? ›

Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.

Are fried plantains healthier than rice? ›

A cup of plantains has about 7 grams of fiber—25 percent of the 28 gram daily value—compared with less than 1 gram in a cup of white rice. "They have more vitamins and minerals as well," says Isabella Ferrari, MCN, RD, LD, clinical dietitian at Parkland Memorial Hospital in Dallas.

Are sweet plantains healthy? ›

Plantains are a carb-rich food and a good source of fiber, vitamins, and minerals. They also contain antioxidants that fight free radicals. With good levels of vitamin C, they can also support immune function. Likewise, their vitamin B6 content may reduce cardiovascular risk and improve mood.

What do Mexicans call plantains? ›

Mexico banana=platano plantain=platano macho.

Is a chiquita banana a plantain? ›

Plantains are the segment of the banana category that adds versatile flavor to drive new consumption opportunities. They look a lot like over-sized bananas, but they are not bananas: they have thicker peel and are usually consumed in three ways, fried, grilled, or baked, much the same as potatoes.

What is a Cuban plantain called? ›

Fried sweet plantains, known as plátanos maduros, are a very common side dish in Cuban cooking. It's usually served with savory meat dishes but can be eaten with just about anything. In fact, some folks can't even eat their favorite Cuban dishes without their side of fried maduros!

How long can you soak plantains in water? ›

Slice the plantains crosswise into thick slices, about 1¼ inches. (You should get about 5 slices per plantain.) In a bowl large enough to hold the plantains, combine the salt with ½ cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.

Why are plantains not eaten raw? ›

The plantain is a starchy cousin of the banana, and all that added starch means it almost always needs to be cooked before it can be eaten.

Should salt be added to plantain before frying? ›

However, there is one key step that you don't want to get wrong: Salting the plantains before putting them in the awaiting oil in the frying pan. Olayinka explained that while you could salt them after they cook, she prefers to salt them beforehand because the plantains are stickier when they're raw.

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