Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Maduros Recipe (Platanos Maduros Fritos)

    Published January 2, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This Maduro recipe is ripened plantains that are fried and then slow-fried until golden brown, tender, and deliciously sweet. You will be amazed at how simple these are to make and how tasty they are.

    I try to ensure I eat as many vegetables as possible. However, I must admit that it can be tough to make them delicious, so I want to eat them. If you’re in the same boat, check out my tasty Mexican Street Corn or Roasted Asparagus.

    maduros on a plate


     

    Maduros

    Maduros are popular Latin and Caribbean side dish of fried plantains until golden brown, sweet, and tender. They are made from plantain vegetables, specifically ripe ones. The word maduro translates from Spanish as “ripe.” This is key to the success of this classic dish.

    There are a few different ways to fry them, either quick until browned or slower at lower temperatures. I prefer the slow and low approach because it helps to soften the plantains more.

    Ingredients and Substitutions

    maduros ingredients
    • Plantains – You will need yellow to brown spotted to all the way brown fresh plantains.
    • Oil – I used avocado oil, but feel free to use your favorite neutral-flavored oil.

    How to Make Maduros

    Peel the plantains and slice them on a bias about ¾” to 1” thick.

    slicing plantains

    Add the oil to a non-stick frying pan and heat over medium heat until it reaches 325°.

    heating up oil

    Place in the sliced plantains and cook them for 6 to 8 minutes or until browned.

    adding plantains to hot oil

    Flip them over and cook for another 6 to 8 minutes so they are browned on both sides and tender.

    frying plantains

    Drain on paper towels.

    draining maduros

    Serve with optional seasoning of salt.

    fried maduros in a bowl

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in a pan in the oven at low temperatures (225°) for up to 15 minutes before serving.

    How to Store: Maduros will be kept in the refrigerator covered in plastic for up to 3 days. These don’t freeze well after being cooked because they become mushy.

    How to Reheat: Add the maduros to a pan and place them in the oven at 325° for 4-6 minutes or until hot. You can also refry them in a small amount of oil in a pan over low to medium heat until hot.

    Chef Billy Parisi

    Chef Notes + Tips

    • The darker plantains are, the more ripe and sweet they become.

    More Side Dish Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Maduros Recipe (Platanos Maduros Fritos)

    This Maduros recipe are ripened plantains that are flash fried and then slow-fried until golden brown, tender, and deliciously sweet.
    Servings: 6
    Prep Time: 5 minutes
    Cook Time: 16 minutes

    Ingredients 

    • 3 very ripe plantains
    • 1 ½ cups avocado oil

    Instructions

    • Peel the plantains and slice them on a bias about ¾” to 1” thick.
    • Add the oil to a non-stick frying pan and heat over medium heat until it reaches 325°.
    • Place in the sliced plantains and cook them for 6 to 8 minutes or until browned.
    • Flip them over and cook for another 6 to 8 minutes so they are browned on both sides and tender.
    • Drain on paper towels.
    • Serve with optional seasoning of salt.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in a pan in the oven at low temperatures (225°) for up to 15 minutes before serving.
    How to Store: Maduros will be kept in the refrigerator covered in plastic for up to 3 days. These don’t freeze well after being cooked because they become mushy.
    How to Reheat: Add the maduros to a pan and place them in the oven at 325° for 4-6 minutes or until hot. You can also refry them in a small amount of oil in a pan over low to medium heat until hot.
    The darker plantains are, the more ripe and sweet they become.
    Course: Side Dish
    Cuisine: Hispanic, latin