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    Home » Recipe

    Published: Aug 8, 2023 by maxcozzi · This post may contain affiliate links · 326 Comments

    Cuban Fried Plantains (maduros)

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    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!

    cuban fried plantains
    Jump to:
    • Key Ingredients
    • Instructions
    • FAQ
    • More side dishes
    • Cuban Fried Plantains (maduros)
    • Food Safety

    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! 

    Key Ingredients

    • 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. 

    Instructions

    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!

    FAQ

    What goes great with fried sweet plantains

    Fried plantains are usually served alongside a meat or seafood entree or with cuban black beans and rice.

    What can I do with a plantain thats gone black

    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.

    Which plantains are best for frying green or ripe

    Both! Green plantains are used for making cuban tostones and ripe plantains are used for making maduros

    How long do fried plantains last

    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, 

    • Tuna and Corn Salad
    • Lotus Chips (Easy Lotus Root Chips)
    • Elote bowl
    • Mediterranean Green Beans
    cuban fried plantains

    Cuban Fried Plantains (maduros)

    Simple fried ripe plantains topped with a touch of sea salt.
    3.25 from 4 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes

    Nutrition

    Calories: 2199kcal | Carbohydrates: 57g | Protein: 2g | Fat: 225g | Saturated Fat: 18g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 131g | Trans Fat: 1g | Sodium: 1170mg | Potassium: 872mg | Fiber: 3g | Sugar: 31g | Vitamin A: 2023IU | Vitamin C: 33mg | Calcium: 6mg | Iron: 1mg
    Calories: 2199kcal
    Author: Max Cozzi
    Servings: 2
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    Ingredients

    • 2 ripe plantains
    • 2 cups corn oil (or any neutral oil)
    • 1 teaspoon sea salt (or more to taste)

    Instructions

    • 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.

    Video

    Notes

    Wait until the plantains are very ripe. They should be completely black and slightly squishy. 
    Course: Appetizer, Side Dish, sides
    Cuisine: carribean, cuban, latin
    Keyword: cuban maduros recipe, cuban plantain recipe, fried plantains cuban, fried plantains cuban style, fried plantains recipe, how to fry plantains sweet, how to make cuban plantains, plantain slices, platanos maduros, puerto rican fried plantains, sweet fried plantains, vegan, vegetarian
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    Food Safety

    • 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

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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