An easy-to-make recipe for sweet plantains (aka maduros) made with sliced ripe green plantains then fried until they’re tender in the middle and crisp at the edges.
I don’t know about you but growing up, the only vegetables I remember having on my plate were fried. Sure, sometimes tomato slices would make an appearance with sliced avocado. Some grilled onions on top of my palomilla steak. But that was pretty much it.
If I had to choose a favorite “vegetable”, it would be plantains. They are a starchy member of the banana family. And they’re so versatile, you can boil them, fry, bake, grill… I mean, the possibilities are endless.
I love that when you buy green plantains, you can either make savory dishes out of them, like tostones. Or if you wait a while, the plantains will ripen and you can make sweet plantains (or maduros). Both from the same vegetable! So cool.
Today, we’re making maduros and I’m so excited to share this with you!
What are sweet plantains?
Sweet Plantains (or maduros) are ripe plantains that are sliced and fried to delicious perfection. The darker the skin of the plantain, the sweeter they will be.
How To Make Sweet Plantains (Maduros)
- Peel and cut each plantain diagonally into 1/2-inch thick slices.
- In a nonstick skillet, heat oil over medium-high heat. Pan-fry the sliced plantains for 2-3 minutes per side until they’re golden brown and the edges are crispy.
- Transfer them to a paper towel-lined plate to drain and season them with salt. Serve immediately.
What is the difference between tostones and sweet plantains?
Tostones are made from green plantains and sweet plantains are made from ripe green plantains. Tostones are twice-fried, crispy, and salty while sweet plantains are sweet and tender. Both are delicious!
How long does it take for green plantains to ripen?
It takes about 10 days for a green plantain to be fully ripe and ready for maduros.
If you need to ripen a plantain quicker, you can either place them in a brown paper bag for a few days OR you can place them in the oven, unpeeled, at 300 degrees F for 20 minutes.
By the same token, if it’s been longer than 10 days and you’re not yet ready to make maduros, you can place the ripe plantains in the fridge to stop the ripening process.
You may also like:
- 3-Ingredient Tostones Recipe (Twice-Fried Plantains!)
- Sweet Plantain Gnocchi with Garlic Brown Butter
- Black Bean, Maduros + Avocado Arepas
- Cuban-Style Stuffed Sweet Potatoes
- 2 large ripe plantains, (the darker the skin, the sweeter they will be)
- 1/2 cup vegetable oil, or avocado oil
- Peel and cut each ripe plantain diagonally into 1/2-inch thick slices.
- In a nonstick skillet, heat oil over medium-high heat. Pan-fry the sliced plantains for 2-3 minutes per side until they're golden brown and the edges are crispy.
- Transfer them to a paper towel-lined plate to drain and season them with salt. Serve immediately. Enjoy!