• news
  • blogs
  • newsletters
there-is-no-i-in-team

There Is No...


  The Whitsons team at William Floyd SD hosted their first...Read More
a-day-of-learning-and-camaraderie-in-our-annual-managers-meeting

A Day of Learning and...


  After a summer of rest (or not so much rest for those...Read More
how-to-ensure-your-children-s-lunches-provide-them-with-the-necessary-nutrients

How to Ensure Your...


As we all know, children need to eat a healthy and balanced meal...Read More

Newsletter Subscription


Your E-mail*
Your Name*

Welcome!

Welcome to Whitsons’ community blog site! We believe it is important to get involved with our team members, clients and customers, as well as create a space for information exchange, interesting perspectives and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes, to health and nutrition and team motivation. Feel free to subscribe to this page (see button top right hand corner) to be notified of the latest postings. If you like something you read, go ahead and share with your friends on Facebook, tweet it or send the link as an email.

We look forward to hearing your feedback, and to sharing about everything we stand for: People, Food and Communications. Enjoy!!

Tostones vs. Maduros (Green Plantains vs. Sweet Plantains)

Posted by Jackie Ramos
Jackie Ramos
Jackie Ramos is Whitsons' HR Generalist, supporting the Human Resources Department with the administration of ...
User is currently offline
on Monday, 09 July 2012 in Recipes

Green plantains have long been a staple in most Latino households everywhere from the Caribbean to Latin America. It’s what I might dare to describe as the equivalent to French Fries…but better, though I may be a little bias having grown up eating plantains alongside every Spanish dish my mother ever created.

 

So…what are green plantains (unripe, starchy) and sweet plantains (over-ripe)? Green plantains are large green bananas that are actually a fruit, but treated like a vegetable. Unlike the yellow “dessert” bananas that are eaten raw, plantains are made for cooking and can be steamed, boiled, grilled, fried or baked! When green plantains are twice fried (see how below), they are called Tostones. Tostones can be served as a savory side dish, appetizer or as a main course when topped with garlic shrimp or seasoned beef. But my favorite way to eat tostones is salted and dipped in a Mojito (garlic sauce - see recipe below).

 

As the plantains ripen, it becomes sweeter and its color changes from green to yellow to black, just like a banana. When the outer skin turns completely black and the inside turns deep yellow and soft, it’s at its sweetest. When the sweet plantains are fried only once they are called Maduros. Maduros in Spanish means “ripe”. Maduros can be served as a side dish, such as with fried eggs and ham. The addition of the maduros makes the ordinary breakfast a special sweet tangy treat. Maduros can also be served as a dessert by adding a scoop of ice-cream, topped with a butter sauce (see recipe below)….OMG! You have got to try it, it’s so dang good!

 

One of the biggest debates in many Latin households is the question that has lead to many heated discussions: “Which do you prefer, Tostones or Maduros?” So I decided to poll my friends on Facebook with the question and the response I got range from “Tostones all the way” and “I can’t decide, I love them both!” But Tostones won out by 65% over Maduros! But don’t take their word for it… try these recipes below and tell me which do you prefer???

 

tostones picTostones-Fried Plantains (twice fried)

2 green plantains

Canola oil

Salt

Heat a large skillet with an inch of canola until its hot (375 degrees). While the oil is heating up, peel the green plantains and then cut them in 1 – 1.5 inch coins. Plantains can be difficult to peel and takes a little practice and patience to master the technique. Fry the plantains for about 3 minutes or until they are a light golden color and semi-soft. Remove the plantains and drain on a paper towel. Keep the oil heated. When plantains are cool enough to handle, smash them into flat rounds (You can use one of those fancy tostoneras or you can place a plate over the fried plantains and press down). Fry the plantains for a second time in the hot oil for about 3 minutes. They will turn crisp and golden brown. Remove the tostones and drain on a paper towel to remove any excess oil. Add salt to taste.

 

Garlic Dipping Sauce (Mojito)

1/2 cup of extra virgin olive oil

3 – 4 cloves of garlic peeled

3 tablespoons of cilantro, finely chopped

Salt & Pepper to taste

Put garlic and a generous pinch of salt into a mortar. Crush to a rough paste with the pestle, then add cilantro and crush until bruised and fragrant. Add while grinding in a circular motion. Add pepper and adjust seasoning. Dip the tostones into the mojito…and enjoy!

 

Maduros with Vanilla Ice Cream and Butter Sauce

2 ripe (black) plantains

Canola oil (or try using Coconut oil)

4 tbsp butter, melted

¼ cup brown sugar

Vanilla ice cream

Heat a large skillet with an inch of canola oil until its hot (375 degrees). Peel and cut the plantains into coin shapes about ¾ inches thick. Cook the plantains on each side until golden brown (about 5 minutes) and place on a paper towel to remove any excess oil. Combine the melted butter and brown sugar in a bowl; toss the plantains coins in the sauce. Serve the ice cream over the plantains while they are still warm and drizzle any extra butter sauce over the top of the ice cream and prepare for heaven!

 

maduro ice cream

 

 

 

Rate this blog entry
1 vote
Jackie Ramos is Whitsons' HR Generalist, supporting the Human Resources Department with the administration of team member policies, procedures and benefits. New to the Whitsons team, Jackie has an enthusiastic attitude and positive demeanor that makes her a true team player.

Comments

Guest
Jeannette Monday, 09 July 2012

I have never had the dessert willing to try. Thanks sounds delish

Guest
Jackie Tuesday, 10 July 2012

Jeannette, its pretty good if you like sweets. It's a change from the standard tostones which everyone loves.

Guest
Hilda Tuesday, 10 July 2012

Having grown up in a Puerto Rican household I as well have grown up eating tostones and maduros. I love them both and can't decide which is "better"....depends on my mood at the time. I have eaten both at one meal. Thanks for using such precise language to describe my favorite fruit!

Guest
Jackie Tuesday, 10 July 2012

Hilda, I have visions of planning a whole party around tostones and maduros with different types of toppings such as garlic camarones, seasoned beef and spicy chicken. A sort of Puerto Rican style version of the fondue party. I just might have to pull it off this fall and I'll send you an invite! I like your idea of having both tostones and maduros at the same time...why didn't I think of that! lol

Guest
Elizabeth Wednesday, 18 July 2012

Jackie, I learned so much. Love them both. Will have to give them all a try!!

Guest
Jackie Monday, 13 August 2012

Definately give them both a try! let me know which you prefer.

Guest
Sonia Friday, 20 July 2012

Sounds delicious!!! I will definitely try these recipes out! Thank you Jackie! :)

Guest
Jackie Monday, 13 August 2012

Sonia: I sometimes add a little vinegar to the garlic dipping sauce to give it a little tangy flavor.

Guest
Deb Tuesday, 31 July 2012

Yum - delicious cant wait to try these recipes!

Guest
Jackie Monday, 13 August 2012

Deb: I always wanted to have a Tostones party that had freshly fried tostones and lots of dipping sauces and toppings....Yummmm

Ernest Garcia
Ernest Garcia
Ernest Garcia has not set their biography yet
User is currently offline
Ernest Garcia Monday, 18 November 2013

I am a chef in a restaurant that serves mexican, nuevo-latino food and I've been looking to upgrade my menu. Thanks for this well written and informative article. Now I have something to impress my boss with.

Guest
Acevedo Wednesday, 14 May 2014

I wouldn't say "a staple in Latino households". My husband is from Guatemala and they don't eat green plantains, only sweet. Also, for them, it's more of a dessert than an appetizer or side dish.

Leave your comment

Guest
Guest Friday, 31 October 2014