Plátanos Maduros (Sweet Fried Plantains)
Very ripe plantains sliced on the diagonal and fried until caramelised and tender, sweet, soft inside and golden outside. The perfect partner for rice, beans and savoury meats.
Servings
Ingredients
Nutrition
Per serving
Steps
Peel the plantains
Cut off both ends of each plantain, make a shallow lengthwise cut through the skin, then peel it away with your fingers.
- 3 ripe
✅ Done when: all 3 plantains are fully peeled
Slice
Cut the peeled on a sharp diagonal into slices about 1.5 cm (half an inch) thick.
- 3 peeled (from step 1)
✅ Done when: all plantains are cut into even diagonal slices
Fry
Heat the oil in a large frying pan over medium heat. Fry the slices in a single layer for 2–3 minutes per side; keep the heat moderate, as the sugar in ripe burns quickly.
- 4 tbsp vegetable oil
- 3 sliced (from step 2)
✅ Done when: deep golden brown and caramelised at the edges on both sides
Drain and serve
Lift the fried onto kitchen paper to drain, sprinkle with a pinch of salt and serve warm.
- 1 pinch salt
- all fried (from step 3)
Peel the plantains
Cut off both ends of each plantain, make a shallow lengthwise cut through the skin, then peel it away with your fingers.
- 3 ripe
✅ Done when: all 3 plantains are fully peeled
Slice
Cut the peeled on a sharp diagonal into slices about 1.5 cm (half an inch) thick.
- 3 peeled (from step 1)
✅ Done when: all plantains are cut into even diagonal slices
Fry
Heat the oil in a large frying pan over medium heat. Fry the slices in a single layer for 2–3 minutes per side; keep the heat moderate, as the sugar in ripe burns quickly.
- 4 tbsp vegetable oil
- 3 sliced (from step 2)
✅ Done when: deep golden brown and caramelised at the edges on both sides
Drain and serve
Lift the fried onto kitchen paper to drain, sprinkle with a pinch of salt and serve warm.
- 1 pinch salt
- all fried (from step 3)
The Story Behind the Dish
Plantains came to the Caribbean from Africa and Asia via Spanish and Portuguese ships in the 16th century and quickly became a staple across Cuba.
Cubans eat plantains at every stage of ripeness: green ones become crunchy tostones and chips, while very ripe, black-skinned ones become sweet, soft maduros.
⭐ Why It's Famous
Their caramel sweetness balances salty meats and beans perfectly, which is why they're on almost every Cuban plate.
💡 Fun Fact
The blacker the skin, the sweeter the maduro; many cooks buy plantains a week ahead to let them ripen fully.
All over Cuba and the Caribbean
23.11°N, -82.37°W
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