Easy Sweet Plantains Recipe (Plátanos Maduros Fritos)

Sweet-Fried-Plantains-on-white-dish-and-plantain-leaf-feat

Easy Sweet Plantains Recipe (Plátanos Maduros Fritos)

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.

5 from 14 votes

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Course: Side

Cuisine: Caribbean, Latin

Keyword: authentic, easy, Latin American side dish, latin recipe, plantain, sweet, traditional

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 233kcal

Author: Juyali (ju-ja-lee)

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 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.

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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!

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