Fried or Sautéed Yellow Plantains are referred to as Amarillos or Maduros. They are very sweet, tender and crispy around the edges. The Amarillos are usually served as a side dish to accompany your main course. Many times I prepare this dish as a snack or dessert due to its sweetness.
This dish is normally fried in a skillet with plenty of vegetable oil. For a much healthier version, I will be sautéing the yellow plantains in margarine made with extra virgin olive oil.
Most Latin markets carry the yellow plantains. If not, you can purchase green plantains, place them on your kitchen counter and within 2 to 3 weeks, the plantains will turn yellow.
The plantains are considered a staple in our culture. They are not eaten raw, regardless of their various stages of ripeness. The plantain is believed to have originated in Southeast Asia and arrived in Puerto Rico around the 16th Century.
Cutting and Peeling the Yellow Plantain!
The plantains are a member of the banana family but are much thicker and starchier than the familiar banana. This is a ripe plantain. The flesh is slightly firm with yellow skin color that has several dark spots. The plantains have plenty of potassium.
With a knife, cut off both ends of the yellow plantain.
Make a slit lengthwise barely touching the flesh from top to bottom.
Peel the plantain with your hands.
Cut the yellow plantain into ½ inch diagonal slices or the thickness of your preference. One plantain will yield 7 to 8 slices, depending on the size of the plantain.
We just finished cutting 1 ripe plantain into diagonal slices.
Sautéing the Yellow Plantain Slices!
The next step is to sauté the ripe plantains. In a 10-inch skillet, melt 3 tablespoons of margarine made with extra virgin olive oil over medium heat.
Place the plantain slices into skillet once the margarine has melted. Sauté the plantain slices until they have a golden-brown color on both sides.
As the plantain slices brown on one side, turn them over to brown on the other side. Some plantain slices will brown sooner than others so you will need to check them periodically.
The plantains are golden brown on both sides. However, if you want them to have a darker color, then continue cooking the plantains. Otherwise, remove them from the skillet and onto a plate. The total cooking time for this recipe is approximately 15 minutes.
NOTE: Some individuals prefer their Amarillos with a golden-yellow color (that’s me) while others prefer them with a golden-brown color.
Serving the Sautéed Yellow Plantains!
The Sautéed Yellow Plantains (Amarillos) have a golden-brown color with an outer crispy crust around the edges due to the caramelization. The Amarillos are usually served as a side dish to accompany your main course.
Click on the button below to watch my YouTube video on How to Prepare Sautéed Yellow Plantains (Amarillos)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Amarillos (Sautéed Yellow Plantains) are ripe plantain slices that are cooked until tender, sweet and crispy around the edges. The yellow plantain slices are sautéed instead of fried for a healthier version of our Amarillos.
- 1 large yellow plantains, peeled and cut into ½-inch diagonal slices
- 3 tablespoons of margarine made with extra virgin olive oil
- In a 10-inch skillet, melt the margarine over medium heat.
- Place the plantain slices into skillet and sauté until golden brown on one side.
- Turn over the plantains to brown on the other side. If you want them to have a darker color, then continue cooking the plantain slices.
- Remove from skillet and serve warm on a plate.
The brand for the margarine that I use is Smart Balance. However, you choose the brand of your preference.
One yellow plantain will yield 7 to 8 slices, depending on the size of the plantain.
- Category: Side Dish
- Method: Sauteing
- Cuisine: Puerto Rican
Keywords: Yellow Plantains, Ripe Plantains, Fried Plantains, Amarillos