Pan Fried Sweet Plantains (Maduros)
The secret to a good fried plantain isn’t the cooking technique– it’s the amount of time you’re willing to wait. If you try to fry a green or yellow plantain, it will be starchy and dry. You need to wait for the skin to turn black and spotty.
When the plantain looks ugly on the outside, the starches inside have finally converted to sugar. This natural sugar is what creates those sticky, crispy edges when they hit the hot oil. No batter or extra sweeteners needed—just peel, slice, and fry until golden.
Fried Sweet Plantains
Course: SnacksDifficulty: Easy4
servings5
minutes10
minutes15
minutesLearn how to make perfect Fried Sweet Plantains (Maduros) at home. These caramelized, golden-brown slices are crispy on the edges, soft in the middle, and require only two ingredients. The secret is using perfectly ripe (black and spotted) plantains!
Ingredients
2 very ripe plantains (The skin should be yellow with lots of black spots. Blacker = sweeter!)
1/2 cup vegetable oil or canola oil (for shallow frying)
1 pinch sea salt (optional, for finishing)
Directions
- Slice off the ends of the plantains. Use the tip of your knife to slit the skin down the length of the fruit, then peel it off.
- Cut the plantains diagonally into slices about 3/4-inch thick. Do not slice them too thin, or they will dry out.
- In a large nonstick pan, heat the oil over medium heat. You want enough oil to shallow fry the plantains.
- Once the oil is shimmering (but not smoking), carefully place the plantain slices in the pan in a single layer. Do not crowd the pan (reduces oil temperature too much) and work in batches if necessary.
- Cook for 2-3 minutes per side until they turn a deep golden brown and feel soft when pressed with a spatula.
- Remove from the pan and drain on a paper towel-lined plate to get rid of excess oil. Sprinkle immediately with a pinch of sea salt if desired. Wait 5 minutes to cool down to serve.