Amarillos are so yummy. I like these as a snack, along with a smoothie, tea, or coffee (depends on my mood)! They are so perfect to serve along with your favorite dishes, too. But you know what? Sometimes I dust these sweet fried plantains with some cinnamon powder whenever my tongue craved cinnamon!
Have you tried them?
What is Amarillos
Amarillos, are basically fried sweet plantains. But not just plantains. They have to be really ripe. Because when they are really ripe, they are also really sweet.
To find the plantains that are ripe enough, most of the skin has to be brownish-black. You can also select plantains that have yellow peel and are speckled with black spots like freckles.
The darker the skin or the peel, the sweeter they are. When you touch it, it should still be slightly firm. But anything a lot riper than that, they will become mushy when fried.
These plantains are peeled, sliced diagonally, and then fried until they become golden brown. Very easy! You might think that the hardest part for amarillos is to find the right plantain.
Amarillos and Tostones
By the way, if you are confused about amarillos and tostone, here’s the difference:
Although they are both fried plantains, amarillos are made of ripe plantain, while tostone is with green plantain. See that?
The way they are prepared and cooked is different, too. Well, amarillos are usually sliced diagonally, then fried until golden brown. And then finally, sprinkled with some salt before serving.
Tostones are usually sliced across making circles about an inch thick. Fry them. When halfway through, about 3 minutes, they are removed from the pan, smash or flattened, then put back into the pan to continue frying until done. They are often dipped in ketchup. Personally, I like dipping tostones in Mayo-Ketchup.
Both amarillos and tostones are commonly served along with the meals. They complement nicely to any flavor. I love it best with spicy dishes.
Dishes that can be served with amarillos:
Is plantain healthy?
Plantains are members of the banana family and are very starchy. They are considered the main side dish in the Caribbean.
Plantains are very popular because they are ready to eat no matter their stage of growth. They are super affordable, too, and can be easily found and be bought almost anywhere.
Just in case you think you can only eat them raw, eh, no! I wouldn’t recommend that. They are not like any regular bananas. Though they look like bananas, plantains must be cooked before serving.
Are they healthy? Of course!
Plantains are a good source of fiber, rich in carbohydrates, and has numerous other nutrients too. They are also rich in antioxidants that fight free radicals.
Plantains are rich in resistant starch. It is a carbohydrate but it doesn’t readily digest in the small intestine. Instead, it passes into the large intestine, where it ferments and then feeds the “good” gut bacteria.
The other potential health benefits of plantains are:
- May reduce the risk of conditions like heart disease, diabetes, constipation, and diverticular disease.
- Support immune system
- Control blood pressure
- Aids in pregnancy nutrition.
How to ripen plantains
Plantains can be purchased at any stage. There are times that you can’t find the right ripe plantain. Buying the unripe or green ones is alright. If you need them to become ripe, all you need is to leave them on the counter for about 3 – 5 days until you see the right color of the ripe plantains. Room temperature promotes ideal ripening. If the temperature is higher, the ripening process speeds up.
NEVER REFRIGERATE! Plantains perish when stored below 8°C (46°F).
Store plantains at room temperature to promote ideal ripening. A higher storage temperature will speed the ripening process. Do not refrigerate, as plantains perish if stored below 8°C.
Can we prep Amarillos ahead? How to store the leftover?
You can make them in advance, store them for a while until you are ready to enjoy them.
To store, place in an air-tight container. They can either be refrigerated or frozen. When refrigerated, they can stay for up to 3-4 days after cooking. When frozen, they can stay good for up to 3 months.
It is best to reheat amarillos in a skillet with a bit of oil in order to get that crisp to reappear. Although it can be reheated in the microwave oven, the plantains will be mushy.
Let’s Make Amarillos!
Plantains are my favorite things in the world. I have written about it before and have shared some fantastic recipes with them. I have a few of them listed below.
Amarillos is sooo easy to cook! There are only 3 ingredients that you need. Plantains, vegetable oil, and some salt to taste.
For this recipe, we will only use 2 plantains. Of course, you can have more if you like. You’ll only need to adjust the ingredients.
- 2 Ripe plantains
- 1/3 cup vegetable oil
- Salt to taste
Now that your ingredients are ready, just follow the instructions below.
Peel the plantains. Place on a cutting board and with a sharp knife slice the plantain diagonally. Slices should be around 1/2 inch thick.
Heat the vegetable oil in a pan over medium heat. Once the oil is hot add the plantains and cook for 2 minutes per side or until golden brown and slightly caramelized.
Remove from the pan and transfer to a paper towel-lined dish.
Sprinkle with salt and serve.
There you have it. Enjoy your amarillos as it is, or with your favorite dish.
- 2 Ripe plantains
- 1/3 cup vegetable oil
- Salt to taste
- Peel the plantains. Place on a cutting board and with a sharp knife slice the plantain diagonally. Slices should be around 1/2 inch thick.
- Heat the vegetable oil in a pan over medium heat. Once the oil is hot add the plantains and cook for 2 minutes per side or until golden brown and slightly caramelized.
- Remove from the pan and transfer to a paper towel-lined dish.
- Sprinkle with salt and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 151mgCarbohydrates: 37gFiber: 3gSugar: 17gProtein: 1g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.