If you’ve missed out on maduros we will shed a tear on your behalf. Maduros are fried, sweet, ripe plantains (not to be confused with tostones which are made from unripened plantains and are kind of the starchy, twice fried cousins of maduros).
The sugars in the plantains caramelize in the oil and create a sweet complement to many Caribbean and Latin dishes. The riper the plantains the sweeter they will be as the starch converts over to sugar as they ripen. Maduros also make great snacks and desserts.
One final thought before we get started: This might be one of the easiest things you make, especially if you have a minimum level of comfort with frying. Even if frying is foreign to you maduros are a great avenue to learn this simple cooking technique and carry it forward to other applications.
Preparation: Maduros
Go ahead and get some oil going on medium heat in a frying pan. Then, you’ll want to remove the skins from the plantains. Remember, the plantains should be very ripe to almost overripe (i.e. turning black, even with more black than yellow showing on the skins). FYI, these will not peel like a simple banana but skin removal is not difficult. Simply run a knife down the seam from end to end and pull back the skin.
Cut them diagonally, or on the bias. When the oil is ready (see recipe notes) place the plantains in a single layer. Do not stack them. Note: Our recipe yielded two batches which is why we extended the cooking time.
Fry them until they are golden brown on both sides, turning with tongs as needed. See the photo below for some that were turned as they were browning.
When finished, place on a cooling rack for a minute or two before plating. We prefer not to place them on paper towels as they sometimes stick as they cool.
You can serve them “naked” (i.e. as is) or you can sprinkle with any combination of salt, sugar, and/or cinnamon. We think they pair very well with our One Pan Jamaican Jerk Chicken. If you’ve had maduros before then you already love them. If this is your first time, well, welcome to the club!
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Equipment: Maduros (Fried Sweet Plantains)
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Maduros (Fried Sweet Plantains)
Ingredients
- 1 cup Canola Oil Or other high temp oil
- 3 Plantains, bias sliced
- Sea Salt, Sugar, or Cinnamon Optional, to taste.
Instructions
- Run a knife along the seam of the plantains for easier peeling.
- Heat oil over medium heat. When oil is ready (it should bubble when placing a slice into the pan), place plantains in a single layer in the pan. Fry plantains until golden brown on both sides, turning with tongs as needed (about 8 – 10 minutes per batch). Depending on the size of the pan this should be about 2 batches.
- If desired, add sea salt (for a salty sweet taste) or cinnamon and sugar to taste (for sweeter flavor). Serve as a side to your favorite Caribbean dish or eat as a snack/dessert
Notes
- You can use any high temp oil, we used canola because of its wide availability and application.
- Amount of oil: Also, use more oil if you are using a larger pan. You’ll want it to be at least a 1/4″ deep.
- Oil temp: If oil is too hot it will spatter, turn the heat down if this happens. Oil is ready when bubbles appear upon insertion of a wooden spoon or when a breadcrumb floats to the surface with aforementioned bubbling. These are ways to test your oil if not using a thermometer. Keep burner on consistent medium temperature and you will find the “sweet spot”
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