Plátanos Maduros Fritos, also known as Fried Ripe Plantains, are a delicious and easy-to-make treat of sweet plantains fried to golden brown perfection. We affectionately dub them "maduros fritos" a delightful blend of sweetness and savory plantains.
Jump to:
- What are fried sweet plantains (Plátanos maduros fritos)?
- How to choose the right plantains for this recipe
- Ingredients
- Equipment needed
- How to make fried Sweet Plantains step-by-step
- Variations
- Storing leftover Maduros
- Looking for other recipes like this? Try these:
- Plantains Frequently Asked Questions
- Other Latin American recipes you might enjoy
- 📖 GET THE RECIPE! 🍽️
What are fried sweet plantains (Plátanos maduros fritos)?
Plátanos (Spanish word for Plantains) are the cooking-cousin of bananas. Plantains are a beloved and popular staple in Latin America, the Caribbean, and many African countries. They are fantastic by themselves or as a complement for any meal. The possibilities are truly endless.
If you are trying fried sweet plantains for the first time, you are in for a treat!
This easy and delightful plantain side dish complements any meal with its touch of sweetness.
This recipe features the traditional method to cook MADUROS (or TAJADAS, Venezuelan word for “fried sweet plantain”), just the way my grandma cooked it for us growing up. Yet I highly encourage you to adventure into other recipes that plantain-lovers like me have fashioned. Some use added sweeteners like honey, maple syrup or brown sugar. Others add spices like Cinnamon and even the citrus zest from oranges to spice things up.
I love to see the many creative ways to cook and enjoy sweet plantains!
Maduros (Tajadas) are made by slicing very ripe plantains and then frying them in vegetable oil until they are golden brown, have crispy edges, and are tender and sweet on the inside. So delicious! I never met a Latin American who does not like ripe plantains! Growing up in Venezuela, we ate Maduros (Tajadas) several times a week, typically during lunch. Yum!
Maduros fritos are a versatile dish that can be enjoyed on their own, as a side dish, or even as a dessert. And with our easy recipe, requiring just two ingredients, you can make them at home quickly. These seductive caramelized bites are irresistible and oh-so-addictive. You will be glad you did!
This recipe was inspired by my Crispy Baked Green Plantains Recipe (Tostones) on this site, and my Plantain Chips (Platanitos) which pair well with this delicious Mango Shrimp Ceviche and this smoky Tomatillo-Chipotle Salsa. And perfect as a side for my amazing Puerto Rican Turkey (Pavochón). and this Puerto Rican Picadillo dinner.
Try them!
How to choose the right plantains for this recipe
"Choosing the right plantains for Fried Sweet Plantains is pivotal to getting the desired sweet taste and caramelized texture"
Here are a few tips to select the best plantains for this recipe:
- Look for ripe but not mushy plantains: They should be bright yellow or yellow with brown or black spots. The key to sweet fried plantains is making sure the plantains are very ripe, so, for this recipe, avoid green or yellow-green plantains as these will be unripe, starchy, and not sweet.
Green plantains are great for other dishes like this Tostones recipe, but won't give you the desired outcome for sweet fried plantains. - Look at the color: Yellow with black spots or black streaks as shown in my pictures is the gold standard for maduros. This indicates that the plantain is ripe and has developed the natural sugars that will caramelize when fried.
- Soft, But Not Mushy: Give the plantain a gentle squeeze. It should yield to the pressure, indicating it's ripe, but it shouldn't be overly squishy, which might mean it's overripe. The flesh inside should still have some firmness, allowing for that contrast of caramelized exterior and tender interior when fried.
- Faint Sweet Aroma: A ripe plantain often has a slightly sweet scent, especially at the ends.
Avoid completely Black Plantains for this Recipe.
Even though black plantains are safe to eat and will still be delicious, they might be too soft and not hold up well during frying. Overripe plantains are perfect for other recipes like plantain fritters, pancakes, and cakes.
TIP: Shop Strategically and plan ahead!
Ripening plantains at home can take 5 to 10 days, depending on the time of the year and the stage of ripeness they were purchased. Specially if you live in the United States since most plantains are imported green and it takes time to ripen to its sweetest state.
If you can only find green plantains, you can easily ripen them at home. Always store them at room temperature. They will turn yellow and develop those desired black spots.
More instructions on how to ripen plantains at home are provided below.
Ingredients
Only two ingredients are needed!
- Ripe Yellow Plantains (showing black spots throughout the skin and feel soft to the touch)
- Vegetable Oil with a neutral flavor such as Canola or Corn oil. I do not recommend olive oil.
See the "Printable Recipe Card" at the bottom of this post for quantities.
Equipment needed
- Cutting board
- Sharp knife
- Frying pan
How to make fried Sweet Plantains step-by-step
Here are the simple steps you need to know to make a great fried sweet plantains (Maduros) dish. This is exactly how we made Maduros growing up. Some recipes call for sprinkling some salt, but we always ate them as is. We just fried and enjoyed them!
Step 1: Peel and Slice
- Begin by cutting off the ends of the plantains. Make a shallow slit down the length without cutting into the flesh. Remove the peel.
- Slice the plantains diagonally into approximately half-inch thick slices. These thick slices burn less than thinner ones.
- Note: The shape of the slice and its thickness is an individual preference. While some cooks cut long, thin slices and others cut ticker round pieces, I've found that diagonal cut is the sweet spot for easier frying and taste. And that's how we always cut it growing up.
Step 2: Fry the plantains.
- Heat the vegetable oil in a large, non-stick skillet or frying pan over medium heat.
- Add the plantain slices to the hot oil in batches, and fry for 1-2 minutes per side or until golden brown and crispy.
- Using tongs or a slotted spoon, transfer the plantains onto a plate lined with a paper towel to drain any excess oil.
- Serve hot or at room temperature.
Tips for the best fried sweet plantains
- The Perfect Level of Ripeness: Choose yellow plantains with plenty of black spots. This ensures they're sweet and ripe for the best flavor and texture.
- Temperature is critical: Don't fry on too high a heat. Medium heat ensures the outside caramelizes while the inside gets soft.
- Do not overcrowd the skillet: Fry in batches so that they have enough room to cook evenly. Overcrowding the pan will also drop the temperature of the oil, leading to soggy maduros.
- Make sure to cook the plantains properly. They should be golden brown and have crispy edges on the outside but soft and sweet on the inside.
How to ripen plantains at home
Typically, the plantains that I find at my local grocery store will be green or yellow-green. That is because Plantains are harvested when they are green. I rarely find ripe plantains when shopping at a Latin American, Asian, or international grocery store.
Here are some methods to ripen plantains and get them to that perfect level of sweetness.
- Natural ripening at room temperature: Place plantains in a cool, dry, and dark place. They can also be left to ripen on the counter. Depending on their initial state, they can take 5 to 10 days to mature. Always ripen the plantains at room temperature since refrigerating plantains will stop their ripening process.
- Speed up the ripening with a paper bag: Place the plantains in a brown paper bag, fold the top over, and let them sit at room temperature in a dark place. The paper bag will trap the naturally occurring ethylene gas that plantains produce, speeding up the ripening process. Check the plantains daily and remove them from the bag when they are ripe.
- Ripen with Other Fruits - Ethylene Producers: Some fruits, like apples, bananas, and avocados, produce more ethylene gas than others. Storing plantains with these fruits in a paper bag can help speed the ripening process. Check the plantains daily and remove them from the bag when they are ripe.
Note: Ripening plantains might test your patience, especially if they start very green. However, the wait is definitely worth it! Especially when you're aiming for that perfect sweet fried plantain dish!
I hope you have as much fun making these as I did writing this recipe for you.
And remember, sharing is caring! If you liked this post, comment below and rate this recipe!
Happy cooking! 🍌🍳
Enjoy and Buen Provecho!
Variations
- Can I bake instead of frying? Certainly! While frying is the best method for sweet fried plantains, baking will give a healthier touch. Brush with vegetable oil and bake at 425°F degrees for 15-20 minutes, flipping halfway.
- Air fryer method: Spray the air fryer basket with oil. Place the sliced plantain on the air fryer without overcrowding them. Spray with more oil on top and air fry at 350 F for about 7 minutes per side until crispy and tender on the inside.
- Spiced and sugared Maduros: Toss the plantains with one tablespoon of Brown Sugar and allow them to macerate for 3-5 minutes. Melt one tablespoon of butter in the pan and cook in the butter for 2 minutes per side. Add a second tablespoon of butter and cook the rest. No need to drain them as they will be very sticky for a paper towel.
- Add some Maple syrup for a North American touch!
Storing leftover Maduros
- Store leftover cooked plantains in an airtight container in the refrigerator for 2-3 days. To reheat, microwave for 1 minute or bake at 350 degrees Fahrenheit for about 5 minutes or until warm and slightly crispy.
- Note: Maduros will harden when refrigerated. The best way is to make what you need so that you can eat them fresh every time, thus enjoying the best plantain texture, flavor, and deliciousness!
Looking for other recipes like this? Try these:
- Easy Dulce de Leche and Apple Empanadas (Baked)
- Easy Quesadillas with Leftover Pulled Pork Carnitas
- 15-minute Crostini with Cheese and Strawberry-Fig Preserves
- Sweet and Spicy Pecans with Chipotle (Easy Candied Nuts)
- Mango Shrimp Ceviche with Avocado (Ceviche de Camaron y Mango)
- Oven Baked Plantain Chips (Platanitos Horneados)
- Oven Baked Tostones (Crispy Baked Green Plantains)
- Creamy Elote (Corn) Dip with Poblano Peppers
Plantains Frequently Asked Questions
Plantains and bananas are both a member of the banana family. While they look similar, plantains and bananas are different in taste, texture, and how they're used in cooking. Plantains are starchy and have a neutral flavor when unripe. They become sweet and have a banana-like flavor when ripe.
Plantains and bananas have different culinary uses, cooking methods, natural sweetness, nutritional value, and taste.
Key differences:
- Appearance: Plantains are larger than bananas and have thicker skin.
- Taste and texture: Unripe plantains are starchy and have a neutral flavor. Ripe plantains become sweet and have a banana-like flavor. Bananas are sweet and have a banana-like taste even when unripe.
- Cooking methods: Plantains are cooked before eating, while bananas can be eaten raw or cooked.
- Nutritional value: Plantains and bananas have similar nutritional profiles, but there are a few distinct differences. Plantains have fewer carbs and less sugar content than bananas. Plantains also have higher levels of fiber and potassium.
- Culinary uses: Plantains are typically used as a side for savory dishes, while bananas are often used in sweet dishes. Unripe green Plantains can also be made into chips, a popular Caribbean and Latina American snack.
Sweet plantains are ripe plantains, while green plantains are unripe. Sweet plantains are dark yellow or yellow with dark brown or black spots, while green plantains are green or yellow-green. Sweet plantains are naturally sweet and have a soft texture when cooked. Green plantains are starchy and have a firm texture when cooked. Plantains get sweeter as they continue ripening.
Sweet fried plantains (Maduros) are made with ripe plantains sliced and fried once. They are soft on the inside, slightly crisp on the outside, and sweet. Tostones are made with sliced green unripe plantains, fried once, flattened, and then fried again for a crispier texture. Tostones are crispy on the outside and chewy on the inside. Tostones can be considered the savory twin of Maduros.
They're both delicious but offer different taste experiences!
Yes! To freeze plantains, peel and cut them into slices or chunks. Place them on a single layer on a baking sheet and freeze for 2-3 hours or until solid. Once frozen, transfer them to a freezer-safe bag or container and store them in the freezer. When you're ready to fry, there's no need to thaw—just put them straight into the hot oil.
Frozen plantains can be stored in the freezer for up to 3 months.
In Central, South American and Caribbean cuisines, fried sweet plantains are served with just about anything. While they make the perfect side dish for any meal, they can also be served as a main dish, snack, or appetizer.
Eating plantains is one of my culinary joys. Here are some of my favorite ways to eat plantains. What are yours? Comment below!
- Pabellon Venezolano (Venezuela's National Dish) is made of white rice accompanied by savory shredded beef and black beans and the addition of fried sweet plantains.
- Arroz con Pollo
- Fried fish, Grilled chicken or steak or any savory meat dishes.
- Rice and beans
- Mofongo: Puerto Rican dish with fried plantains, garlic, and olive oil all smashed up into deliciousness. Mofongo is often served with meat, seafood, or vegetables.
- As a filling for empanadas.
Just about anything!
Other Latin American recipes you might enjoy
📖 GET THE RECIPE! 🍽️
Easy Sweet Plantains Recipe (Plátanos Maduros Fritos)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Frying
- Cuisine: Latin, Caribbean
Description
Plátanos Maduros Fritos, also known as Fried Ripe Plantains, are a delicious and easy-to-make treat of plantains fried to golden-brown perfection. Plantains are a beloved and popular staple in Latin America, the Caribbean, and many African countries. This easy and delightful plantain side dish complements any meal with its touch of sweetness.
Equipment:
- Cutting board
- Sharp knife
- Frying pan.
Ingredients
- 2 Ripe Yellow Plantains (showing black spots throughout the skin and feeling soft to the touch)
- 1/2 cup of Vegetable Oil with a neutral flavor, such as Canola or Corn oil (Olive Oil is not recommended).
Instructions
Step 1: Peel and Slice
- Begin by cutting off the ends of the plantains. Make a shallow slit down the length without cutting into the flesh. Remove the peel.
- Slice the plantains diagonally into half-inch thick slices. These thick slices burn less than thinner ones.
- Note: The shape of the slice and its thickness is an individual preference. While some cooks cut long, thin slices and others cut ticker round pieces, I've found that diagonal cut is the sweet spot for easier frying and taste. And that's how we always cut it growing up.
Step 2: Fry the Plantains:
- Heat the vegetable oil in a large, non-stick skillet or frying pan over medium heat.
- Add the plantain slices to the hot oil in batches, and fry for 1-2 minutes per side or until golden brown and crispy.
- Using tongs or a slotted spoon, transfer the plantains onto a plate lined with a paper towel to drain any excess oil.
- Serve hot or at room temperature.
Notes
How to choose the right plantains for this recipe:
- Look for ripe but not mushy plantains: Yellow with black spots or black streaks is the gold standard for maduros. The key to sweet fried plantains is making sure the plantains are very ripe, so, for this recipe, avoid green or yellow-green plantains as these will be unripe, starchy, and not sweet.
- Soft, But Not Mushy: Give the plantain a gentle squeeze. It should yield to the pressure, indicating it's ripe.
- Plan Ahead - Ripening plantains at home can take 5 to 10 days, depending on the time of the year and the stage of ripeness they were purchased.
How to ripen plantains at home:
- Natural ripening at room temperature: Place plantains in a cool, dry, and dark place. They can also be left to ripen on the counter. Depending on their initial state, they can take 5 to 10 days to mature. Always ripen the plantains at room temperature since refrigerating plantains will stop their ripening process.
- Speed up the ripening with a paper bag: Place the plantains in a brown paper bag, fold the top over, and let them sit at room temperature. The paper bag will trap the naturally occurring ethylene gas that plantains produce, speeding up the ripening process. Check the plantains daily and remove them from the bag when they are ripe.
- Ripen with Other Fruits - Ethylene Producers: Some fruits, like apples, regular bananas, and avocados, produce more ethylene gas than others. Storing plantains with these fruits in a paper bag can help speed the ripening process. Check the plantains daily and remove them from the bag when they are ripe.
Storing and re-heating leftovers Maduros:
- Store leftover cooked plantains in an airtight container in the refrigerator for 2-3 days. To reheat, microwave for 1 minute or bake at 350 degrees Fahrenheit for about 5 minutes or until warm and slightly crispy.
- Note: Maduros will harden when refrigerated. The best way is to make what you need so that you can eat them fresh every time, thus enjoying the best plantain texture, flavor, and deliciousness!
Nutrition
- Serving Size: Serving
- Calories: 153
- Sugar: 9 g
- Sodium: 2.4 mg
- Fat: 9.3 g
- Carbohydrates: 19 g
- Fiber: 1.4 g
- Protein: 0.8 g
Claudia
I’ve made these fried sweet plantains, and they’re a perfect combo of crispy edges and soft, sweet centers. Super easy to whip up and always a crowd-pleaser!
Juyali (ju-ja-lee)
Yum, sounds like you nailed the crispy, sweet perfection! I’m thrilled they’re a hit and easy to make — thanks for sharing your awesome feedback Claudia! 🙂
Liz
I loved trying fried plantains when in Miami, so when I found some locally, I tried your recipe. The recipe was easy to follow and they were so delicious!!!
Juyali (ju-ja-lee)
Hi Liz,
This makes me happy. Thanks for the feedback! so glad you found plantains. 🙂
Nicole Kendrick
These were so good! Frying really bings out their sweetness and makes them so delicious.
Juyali (ju-ja-lee)
I know! Crispy and tender and sweet. What's not to love!? 😉 Thank you for giving it a try and for your review. ❤️😊
Katie
I got some Plantains from my local market today and I can't wait to whip these up, they sound so delicious!
Katie xoxo
Juyali (ju-ja-lee)
That’s awesome! I’m sure you’ll love making them. Have fun and let me know how it went. Thanks Katie!
Leslie
Love how straight forward this recipe is!
Juyali (ju-ja-lee)
Keeping things simple is the best way to make delicious food. So glad you loved the recipe, Leslie!
Jacqueline Debono
After making your plantain chips recipe, I decided to try this fried sweet plantains too. Also super delicious. Your tips about how to ripen plantains at home were really useful! Thank you!
Juyali (ju-ja-lee)
Hi Jacqui,
Great that the ripening tips were helpful! I love plantains, and I think they are one of the best side dishes out there. Glad you liked them! 🙂
Oscar
I made Plátanos Maduros Fritos, and they were fantastic! The sweet plantains fried to golden brown perfection were a delicious treat.
Juyali (ju-ja-lee)
They're such a delicious treat, aren't they? Thanks for trying them Oscar! So glad you liked them.
Ashley
Thank you so much for this recipe! We had the best fried sweet plantains in Bocas del Toro, Panama and I've always wondered had to make them. I had no idea they were so easy!
Juyali (ju-ja-lee)
I'm so glad you were able to recreate plantains at home. It's incredible how simple this recipe is.Thank you for trying it and leaving your comment. 🙂
DK
Yes! I love this plantains recipe! It was my first time making this and thanks to your recipe, it came out fantastically!
Juyali (ju-ja-lee)
Amazing! I hope this recipe was a great starting point for more plantain meals. 🙂
nancy
wow this is my first time making plantains and your recipe was so easy to follow. This one is a winner!
Juyali (ju-ja-lee)
So glad you liked it Nancy!
Helen at the Lazy Gastronome
Delicious little bite! I love plantain sweet or savory.
Juyali (ju-ja-lee)
Hi Helen,
Another plantain lover! Me too! They're so satisfying. Sweet or savory, plantains are always a win. Thanks for sharing!
krystel
I tried the Plátanos Maduros Fritos recipe, and it’s amazing! These fried ripe plantains are super easy to make and taste fantastic. They turn out perfectly golden-brown and have a nice sweet flavor. This dish is a great side for any meal, and it’s no wonder plantains are so popular! If you want a simple and delicious treat, definitely give this recipe a try!
Juyali (ju-ja-lee)
Hi Krystel,
That's fantastic to hear! I'm so happy you enjoyed my Plátanos Maduros Fritos recipe. Thanks for letting me know how it turned out.
Plantains are addictive! No matter how you slice (or fry) them. 😉 Glad you enjoyed the recipe! Now, about that second helping...