Maduros (plantain)

"These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal."
photo by threeovens photo by threeovens
photo by threeovens
photo by LisaAD photo by LisaAD
Ready In:


  • 2 very ripe plantains (the skin of the plantain should be brownish black)
  • oil
  • salt (optional)


  • Heat approximately 1/4" oil in a medium skillet over medium heat.
  • Peel the plantain, and cut at an angle, making slices about 3/4" thick.
  • Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
  • When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
  • Serve hot.
  • The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Questions & Replies

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  1. Wonderful. I couldn't figure out why my blackened plantains weren't coming out sweet though.. in case it helps someone out there, this post really helped me:
  2. This is how I make sweet plantains. Just as a note: I accidentally put a ripe plantain in the refrigerator. It turned completely black and was kind of mushy in some places. I just used a higher heat, so the outside cooked faster and caramelized a bit, and it came out perfect.
  3. I am a plantain fiend. I love love LOVE sweet fried plantains. If I could I would eat them for breakfast (good with eggs), lunch (with a hot sandwich) and dinner (any salty meal works). Actually some days I do! To the poster who's plantains keep coming out too hard, here's the deal, you have to buy them so that the plantains are yellow black (the blacker the riper) but make sure they still feel firm, not mushy, through the skin, and have no mold. Another option is to buy them green to yellow and then leave them to continue to ripen on their own, again making sure they are still firm before eating them.
  4. I tried and my Jung hard as a mugg
  5. Also FANTASTIC with a garlic cream dipping sauce! Yumm!


  1. You shouldn’t peel the plantain before cooking it. The skin becomes softer when you cook it, the traditional Dominican way is to leave the skin on. The correct way to make Maduros is to cook it in the oil, take it out and squash it, and then put it back in the same oil to cook it again before bringing it back out, squashing it again, extracting the oil via paper towel and then serving it with salt.
  2. I hear fried plantains are good with black beans and sour cream on the side



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