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    Crumb-Snatched » Side Dishes

    Published: Feb 4, 2022 · Modified: Dec 20, 2022 by Crystal DaCruz This post may contain affiliate links.

    Fried Sweet Plantains (Maduros Recipe)

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    These fried sweet plantains (maduros) are made using ripe plantains and little oil! They make a great snack or side dish. For best results, use the ripest plantains you can find – yellow with black spots or completely black.

    Looking for a savory alternative? Try this tostones recipe or this recipe for yuca fries!

    Sweet plantains are right at the top of my list of favorite comfort foods. They’re warm, soft and sweet in the middle and slightly crispy around the edges. I grew up eating them as part of a larger Cape Verdean breakfast, usually with re-heated leftover white rice, fried eggs and linguiça with onions and peppers.

    Portuguese-speaking cultures use the term ‘banana macho’ to differentiate a plantain from a regular banana. The term maduro means ripe or ‘mature’, and has the same meaning in Spanish. Hence, why Spanish-speaking cultures refer to them simply as maduros.

    FAQ’s about plantains

    Are sweet plantains like bananas?

    Plantains are very much like bananas because they belong to the same family. Plantains are bigger, and have a thicker peel. As plantains ripen they become soft, but not quite as soft as regular bananas.

    Can you eat sweet plantains raw?

    Generally, plantains are reserved for cooking with. Sweet plantains are best when fried, but can also be baked in the oven or cooked in an air-fryer.

    How do I pick ripe plantains?

    Look for bright yellow plantains with black spots, or for even softer, sweeter maduros, you can use plantains that have turned completely black.

    Sometimes stores will only have green plantains in stock, in which case you can buy them and allow them to ripen on their own. Placing them in a brown paper bag helps to speed up the ripening process.

    How long does it take a plantain to ripen?

    It takes about 10 days for a green plantain to turn yellow and develop black spots. Allow a few days beyond this for a plantain to turn fully black. As mentioned above, the best place for a plantain to ripen is in a brown paper bag.

    Ingredients

    Making maduros requires a very short list of ingredients:

    • 3 very ripe plantains
    • ¼ cup of canola oil
    • 1 teaspoon of granulated sugar – optional

    You really only need plantains and cooking oil, but sometimes I’ll dust the sweet plantains with a little sugar before frying so they’re glazed and sticky! Of course, sugar is optional and you can also use brown sugar if you would like.

    Tools

    You really don’t need anything but the basics to make sweet plantains.

    • 10-inch non-stick skillet or frying pan
    • Slotted spoon or tongs
    • Wire cooling rack that fits in a baking pan or a paper towel lined plate

    How to make sweet plantains

    Step 1: Peel and slice the plantains

    Peel the plantains by running a knife along the length of the peel. Use your fingers to peel back the skin and remove the plantain from its casing. Cut the plantain on a diagonal into 1-inch thick slices. 

    For sticky, caramelized maduros, roll or dust the sliced plantains in sugar before frying. This step is optional

    Step 2: Fry the plantains

    Heat the oil in a shallow, non-stick frying pan and fry the plantains for 3-4 minutes on each side. Work in batches of 10-12 slices at a time. The plantains should turn golden in color with dark brown edges.

    Step 3: Transfer to a cooling rack

    Use a metal slotted spoon or tongs to transfer the sweet plantains to a metal cooling rack or a plate lined with paper towels. Serve warm.

    Substituting the oil

    There are a few different oils you can use for this recipe. Here are some of the best oils for frying plantains.

    • Vegetable oil
    • Canola oil
    • Peanut oil
    • Sunflower oil

    What to eat with sweet plantains

    Sweet plantains are eaten across cultures, and can be served a few different ways:

    • As a side dish to savory foods like this roast pork shoulder (pernil), rice and eggs. The contrast of savory and sweet is delicious!
    • With spicy foods to dial down some of the intensity!
    • As dessert with granulated or powdered sugar and cinnamon
    • As a snack by themselves or with a dipping sauce like latin-style crema (sour cream)

    Reheating and storing leftovers

    Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days.

    Reheat them in the oven at 400°F on a lightly greased baking sheet for about 10 minutes. They’ll taste good as new!

    Other recipes you’ll love

    • Ensalada Rusa (Dominican Potato Salad)
    • How to Make Tostones (Platanos Fritos)
    • Dominican Mangu (Mashed Boiled Plantains)
    • Pigeon Peas and Rice (Arroz con Gandules Recipe)
    • Roast Pork Shoulder – Pernil Recipe

     

    plate of fried sweet plantains

    Fried Sweet Plantains (Maduros Recipe)

    Crystal DaCruz
    These fried sweet plantains (maduros) are made using ripe plantains and little oil! They make a great snack or side dish. For best results, use the ripest plantains you can find - yellow with black spots or completely black.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Sides
    Cuisine Island/Latin
    Servings 4 servings
    Calories 291 kcal

    Ingredients
      

    • 3 very ripe plantains
    • ¼ cup canola or vegetable oil
    • 1 teaspoon granulated sugar - optional

    Instructions
     

    • Peel the plantains and cut them on a diagonal into 1-inch thick slices. For caramelized/sticky maduros, roll or dust the sliced plantains in sugar before frying - this step is optional.
    • Heat the oil in a shallow, non-stick frying pan and fry the plantains for 3-4 minutes on each side. Work in batches of 8-10 slices at a time. The plantains should turn golden in color with dark brown edges.
    • Use a metal slotted spoon or tongs to transfer the sweet plantains to a metal cooling rack.
    • Serve warm.

    Notes

    • For caramelized/sticky maduros, roll or dust the sliced plantains in sugar before frying and use a wire cooling rack rather than paper towels (otherwise they'll stick).
    • For moist/stickier plantains, space them closer together in the pan. If you like them on the more dry/firm side, space them further apart.

    Nutrition

    Calories: 291kcalCarbohydrates: 44gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 5mgPotassium: 654mgFiber: 2gSugar: 24gVitamin A: 1517IUVitamin C: 25mgCalcium: 4mgIron: 1mg
    Tried this Recipe?Let us know how it was!

    Safety tips

    You’ll want to keep the following in mind when making this recipe:

    • Pay close attention to the oil as it heats, never leave hot oil unattended.
    • Do not leave cooking food unattended.
    • Use oils with high smoking point like canola or vegetable oil.
    • Always have good ventilation when frying or using a gas stove
    • Store leftovers in the refrigerator for up to 4 days

    See more guidelines at USDA.gov

    Recipe Rating
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    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

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    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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