Maduros
intro
Sweet, caramelized fried ripe plantains with crispy edges and soft, custardy centers, a beloved Latin American side perfect for pairing with savory mains.
Ingredients
Steps
Prep the ripe plantains
Set 4 very ripe plantains on a wooden cutting board. Use a sharp paring knife to trim 1cm (1/2 inch) from both tough stem ends of each fruit, then make a shallow lengthwise slit through the peel along the plantain’s natural ridge. Peel away the skin in sections, then cut the peeled fruit on a sharp diagonal into 1.5cm (1/2 inch) thick oval slices; set slices on a clean plate.
Heat the frying oil
Pour 240ml (1 cup) of neutral canola or vegetable oil into a heavy-bottomed 25cm (10 inch) cast iron skillet, then set the pan over medium heat. Heat the oil for 3-4 minutes until it reaches a steady 175°C (350°F). Test readiness by dropping a tiny scrap of plantain into the oil: it should sizzle gently and rise to the surface within 2 seconds if the temperature is correct.
Fry first side of slices
Carefully lower 8-10 plantain slices into the hot oil in a single, uncrowded layer (overcrowding drops oil temperature and causes sogginess). Fry the slices for 2.5-3 minutes on the first side, until the downward-facing surface is a deep caramel golden-brown with darker, crisped edges.
Flip to cook second side
Use a slotted metal spatula or tongs to flip each plantain slice individually. Fry the second side for 2-2.5 minutes, until that surface is also deep golden brown, and the slice feels fully tender when poked with a knife tip (no hard, starchy core should remain in the center).
Drain and season batches
Lift fully cooked slices from the oil with the slotted spatula, holding them over the pan for 2-3 seconds to let excess oil drip back, then transfer to a wire rack set over a paper-towel lined baking sheet. Immediately sprinkle hot slices with a light pinch of the 1/4 teaspoon fine sea salt to help the salt adhere. Repeat frying, flipping, and draining with remaining slices, adjusting stovetop heat as needed to hold oil at 175°C (350°F).
Rest and serve warm
Let the finished maduros rest for 2 minutes after the final batch cooks, to allow remaining excess oil to drain and the soft interior to set to a custardy texture. Serve warm as a side dish alongside rice, beans, grilled meats, or enjoy as a simple sweet snack.
Tips
2.Do not stack hot maduros directly on paper towels without a wire rack, as trapped steam will make the crispy edges turn soggy very quickly.
3.Monitor oil temperature closely throughout cooking: oil that is too hot will burn slice exteriors before centers soften, while oil that is too cool will make slices greasy and heavy.
OMG these are SO good! I’ve been trying to nail maduros forever and this recipe was so easy, even I didn’t mess them up. Served them with arroz con gandules for our Sunday family dinner and everyone asked for seconds. Total game changer.
Made these for my kids’ after school snack yesterday and they devoured them! I loved that it only took 20 minutes total, perfect for busy weeknights when I don’t have a ton of time to cook. Will be adding these to our regular rotation for sure.
Brought these to our neighborhood potluck last weekend and they were the first empty plate on the table! I will say I sprinkled a tiny bit of cinnamon on top right after frying and it was chef’s kiss. So easy to throw together last minute.
First time ever cooking plantains and I was so nervous, but this recipe was foolproof! Mine got all crispy and caramelized on the edges, soft and sweet inside, exactly like the ones I get at my local Cuban spot. Only question: can I bake these instead of frying to cut down on oil?
Made a big batch of these on Sunday for meal prep and they held up surprisingly well all week! I reheated them in the air fryer for 3 minutes to crisp the edges back up and they tasted just as good as fresh. 10/10, easy, cheap, tasty.
Wait a second, these taste exactly like my abuela’s maduros! I was worried no online recipe would get the texture right, but cutting them on the bias like the recipe says makes all the difference for that perfect crispy edge. Obsessed.
Made these as a side for our game day spread last Sunday and they went so fast I didn’t even get one! My roommate ate half the platter before guests even showed up, oops. Any tips for making a bigger batch without them getting soggy?
Used avocado oil to fry these and they were incredible! No weird aftertaste, just pure sweet caramelized plantain goodness. I served them with black beans and cilantro lime rice for the easiest vegan dinner ever. Will make again and again.
Let me preface this by saying I burn toast 50% of the time. These maduros? Perfect. No burns, perfectly sweet, even my cat was trying to steal a bite off my plate. The difficulty rating of ‘easy’ is not lying, y’all. 10/10 for cooking clowns like me.
Made these for date night with my partner last night to go with our mojo pork and he said it was better than the restaurant we went to for our anniversary! Win for me. Super straightforward, no fancy ingredients, just perfect.
Love that this is naturally gluten free and nut free! It’s so hard to find side dishes I can make for my kid’s school events that everyone can eat, and these are always a hit with kids and adults alike. Quick question: do these freeze well after cooking?
Served these alongside brisket at our weekend cookout and people were losing their minds. The sweet of the plantains cut the smoky salt of the brisket so perfectly, I’ll never do a cookout without them again. So easy even a grill guy like me can pull them off.
Made these in my tiny dorm kitchen on a hot plate and they still turned out elite. Ripe plantains are like 50 cents each at the grocery store by me, so this is the perfect cheap, filling snack for late night study sessions. Way better than chips.
I don’t even like savory sides that much, but these are sweet enough that they almost feel like a dessert! I dipped a few in a little condensed milk after frying and it was unreal. Why did I wait so long to try making maduros at home?
Wait, I tested this in my air fryer instead of pan frying! 380F for 12 minutes, sprayed with a little oil, flipped halfway, and they were perfectly caramelized. Less mess, less oil, same great taste. 10/10, will be making these weekly.
Grew up eating these at every family holiday but never tried making them myself since I thought it was too complicated. This recipe is so straightforward, I made them for my mom’s birthday dinner and she teared up a little because they tasted just like my grandma’s. Cannot thank you enough for this easy, perfect recipe.