Maduros (Fried Sweet Plantains)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2very ripe, blackened plantains (about 6 ounces each)
- Neutral oil, such as vegetable or canola oil, for frying
Nutritional analysis per serving (4 servings)
180 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into ½-inch-thick pieces (about 12 pieces per plantain).
- Step 2
In a large skillet, heat about ⅛ inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
- Step 3
Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.
Private Notes
Comments
Ted, Those are called tostones. The tostones are made with green plantains. Maduros from this recipe are made with ripe plantains. I like them both but personally I prefer maduros made exactly like this recipe entails. Yum!
Ted: Your method is correct for green plantains. Drizzle with salt while hot Delicious with queso fresco slices. (Called tostones or patacones depending on the region). The easiest way for maduros, which are the ripe plantains, is to place slices on a lightly greased cookie sheet and brush with oil before roasting 375 degrees for 20 to 30 minutes turning once.
This is the simplest way - and I'm sure it works, but I learned to cut them into thick (1"+) cylinders and fry them, turning as needed to lightly brown evenly. After removing from the oil and draining, I press the cylinders to a somewhat flat circle and fry them again. Really brings out the sugars, and gives them a unique appearance.
We love them green and ripe, but to bring out more flavor in both, I would recommend using olive oil rather than a flavorless oil like canola, etc. Olive oil creates a more complex flavor. Over the years I've tried several oils, but always return to olive, which is what any home cook would use, who serves these on a regular basis.
When I make a version of maduros, I use very black plantains that I bought when green to assure that I have purchased the best ones possible. They are worth the wait! I also season them with nutmeg and cloves as described in The Vegetarian Cookbook. This may not be traditional, but it is unbelievably scrumptious. I also use the least amount of fat possible but I coat the pan with coating spray to make it easy to clean.
all Cuban family- many cooks but my hubby makes the best "platanitos" (maduros) - if the plantains are not at the mushy black stage he gives them a good massage about an hour before cooking - this ripens them fully. Then he puts them into the oil right as he turns on the stove when the oil is still cold- up to medium heat usually. They do end up just a little greasier than other people's but are melt in your mouth sticky in the middle and crispy on the edges. Yum!
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