Fritos Maduros
Ingredients
Directions
Deep fry the plantains until golden brown.
Sprinkle a little salt if you so desire.
Serve immediately.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starchy base that fries into a crisp, golden exterior while the inside stays soft.
- Oil
- Conducts heat for deep frying, browning the plantain surface and crisping it quickly.
The step that matters
Deep fry the plantains until golden brown. Frying at a steady heat browns the sugars and starch on the surface into a crisp shell. Too cool an oil soaks in grease and turns the slices soggy, while overly hot oil can scorch the outside before the inside cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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