Amarillos are a sweet side that are very popular in Latin America. They are the perfect sweet addition to any savory dish made in 10 minutes or less!
In some countries, they’re called Platanos Maduros or simply maduros. But in Puerto Rico, we know them as Amarillos just like the color yellow in Spanish.
These amarillos are plantains that are ripe with a sweet flavor that makes the perfect addition to create a sweet and salty dish.
Platanos maduros can be eaten as a side but they’re also the main ingredient in many Puerto Rican recipes like a tri-fongo or the Puerto Rican lasagna.
My favorite way to serve amarillos is to add them to a Puerto Rican canned corned beef or next to Puerto Rican Yellow rice with beans and a Puerto Rican Chuleta.
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Why This Recipe Works
- Platanos maduros are a great addition to salads or to have with other meals.
- You can make and freeze them until you’re ready to eat.
Recipe Ingredients
All you need are the ripe plantains and oil if you’re going to fry the amarillos.
How to Pick the Perfect Amarillo?
The key is to look for a plantain that is bright yellow and usually has black spots. The black spots do not mean that the plantain is rotting, what it means is that it is ripening. Just remember that the darker your plantain is the sweeter it will be.
How To Make Fried Amarillos
- Photo 1: Peel your plantain. Sweet plantains are easier than green ones to peel. But I have helpful tips on how to peel plantains just in case you need them. Cut your Amarillo into diagonal pieces. You can also cut them in circles if you like or even into long slices. It doesn’t make a difference; it is just a matter of preference.
- Photo 2: Add oil to a large pan and fry your plantains for about 3 minutes on each side. This can change depending on how hot your oil is and even on how ripe it is.
Recipe Tips
- The sweeter the plantain it is the faster it will darken so you need to keep an eye while cooking.
- The Platanos maduros are typically a side but they’re also great as a dessert!
Frequently Asked Questions
The best way to ripen a plantain for amarillos is to simply leave it on top of your counter at room temperature. I like to store plantains in the oven. Never store in the fridge because the cold dramatically slows the ripening process. They will get black but not ripe.
Yes! Fried sweet plantains can be made ahead. Simply peel, cut, and fry. What I usually do is fry them for just 1 minute. Then when I am ready to eat I will fry them for a couple of minutes to get the edges nice and crispy.
More Sides to Try
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Platanos Maduros (Amarillos)
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Ingredients
- 2 sweet plantains
- ½ cup oil
Instructions
- Cut the ends of your sweet plantain. Make a vertical line going down and peel. You can cut it into diagonal pieces, circles or long strips.
- In a large pan add your oil and set to medium heat. Fry for about 3 minutes on each side or until you see a nice golden brown color. Remove from oil and drain over a paper towel to remove any excess oil. Serve and enjoy.
Recipe Notes
- The riper your plantain the sweeter it will be. If your plantain is very sweet it tends to get brown faster when frying.
- You can make these amarillos ahead of time and freeze until you are going to serve them.
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