Both sweet and savory, cuban fried plantains, or maduros are extremely simple to prepare and cook and make a great side dish! Crispy and golden brown on the outside and creamy on the inside, you might never want a fried potato ever again after this. So next time you spot some ripe plantains at the store give this traditional Cuban dish a try!
There are generally two types of fried plantains, fried green plantains or Cuban tostones and fried sweet plantains, otherwise known as maduros. This recipe is for the ripe, sweet plantains. You want to wait until the plantains are very ripe. And I mean almost completely black and squishy when touched. This might take a week or two depending on how ripe they are when you get them. Trust me it's worth the wait.
Fried sweet plantains are typically served as a side dish to a fish or meat entree. Give them a try with these baja rockfish tacos or some harissa roasted chicken. Don't forget to wash them down with a refreshing glass of this jamaican inspired hibisicus tea!
- Plantains - For this recipe you want to use ripe, sweet plantains. If you can't find ripe plantains, buy some yellow or green ones and wait until they turn completely black and are a little squishy.
- Oil - Any neutral oil works well for deep frying. I like to use corn oil because it's inexpensive and can be saved for multiple uses.
- Salt - If the plantains are ripe enough you don't really need any other seasoning then salt.
Full ingredient list below.
Start by prepping the plantains. Cut both ends off and make a small slice lengthwise down the entire plantain. Carefully remove the peel and slice at an angle into ½" pieces.
Add the corn oil to a cast iron skillet or other fry pan and heat to medium-high. Check to see if the oil is hot enough by adding a small piece of the plantain peel and if it bubbles it's ready.
Add the sliced plantains in batches with a slotted spoon or tongs and fry on both sides for about 2 minutes, or until golden brown. Do not crowd the pan. Remove to a wire rack or paper towel and sprinkle with salt while still hot.
Sometimes fried plantains will be served with a cuban garlic mojo dipping sauce made from garlic, lime, and orange. It's definitely not needed but if you want to add a little extra kick of flavor go ahead and give it a try!
Fried plantains are usually served alongside a meat or seafood entree or with cuban black beans and rice.
When a plantain turns black, this is the best time to use it! This is when they are ripe and ready to be fried. They should be black and slightly squishy. However, if they are completely mushy inside they may have gone rotten.
Both! Green plantains are used for making cuban tostones and ripe plantains are used for making maduros
After frying, plantains can last in the fridge for about 3-4 days. After that they will lose taste and texture.
More side dishes
Looking for more side dishes? Give these recipes a try,
Cuban Fried Plantains (maduros)
- 2 ripe plantains
- 2 cups corn oil (or any neutral oil)
- 1 teaspoon sea salt (or more to taste)
- Start by prepping the plantains. Cut both ends off and make a small slice lengthwise down the entire plantain. Carefully remove the peel and slice at an angle into ½" pieces.
- Add the corn oil to a cast iron skillet or other fry pan and heat to medium-high. Check to see if the oil is hot enough by adding a small piece of the plantain peel and if it bubbles it's ready.
- Add the sliced plantains in batches with a slotted spoon or tongs and fry on both sides for about 2 minutes, or until golden brown. Do not crowd the pan. Remove to a wire rack or paper towel and sprinkle with salt while still hot.
Did you make Cuban fried plantains? Rate the recipe above!
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- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove