Plátanos Maduros
Plátanos Maduros (PLAH-tah-nohs mah-DOO-rohs)
Fried Sweet Plantains
Ripe plantain slices fried until caramelized and golden with crispy edges and a sweet, custard-like interior — the beloved Cuban accompaniment.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel plantains and cut on a diagonal into 1cm thick slices.
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2
Heat oil in a skillet over medium heat.
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3
Fry plantain slices 2-3 min per side until deep golden and caramelized.
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4
Drain on paper towels. Sprinkle with a tiny pinch of salt.
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5
Serve immediately while hot and caramelized.
Did You Know?
The key to perfect maduros is patience — the plantains must be almost completely black before cooking, which can take a week of waiting on the counter.
Chef's Notes
Equipment Tips
- skillet
- paper towels
- spatula
Garnishing
salt
Accompaniments
rice, black beans, any main dish
The Story Behind Plátanos Maduros
Plantains arrived in Cuba via the Canary Islands and West Africa during the colonial period, quickly becoming a dietary staple. The simple act of frying ripe plantains became an art form, with each cook having their own preferred thickness and degree of caramelization. Maduros appear on virtually every Cuban plate as the sweet counterpoint to savory beans and rice.
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