Maduros (Fried Sweet Plantains) Recipe (2024)

Ted, Those are called tostones. The tostones are made with green plantains.Maduros from this recipe are made with ripe plantains. I like them both but personally I prefer maduros made exactly like this recipe entails. Yum!

Ted: Your method is correct for green plantains. Drizzle with salt while hot Delicious with queso fresco slices. (Called tostones or patacones depending on the region).The easiest way for maduros, which are the ripe plantains, is to place slices on a lightly greased cookie sheet and brush with oil before roasting 375 degrees for 20 to 30 minutes turning once.

This is the simplest way - and I'm sure it works, but I learned to cut them into thick (1"+) cylinders and fry them, turning as needed to lightly brown evenly. After removing from the oil and draining, I press the cylinders to a somewhat flat circle and fry them again. Really brings out the sugars, and gives them a unique appearance.

This was a favorite of my uncle from Columbia. My aunt, with a French cooking heritage, changed one thing. She used butter instead of neutral oil. Either way is delicious. You don’t have to let the plantains go totally black but they should feel fairly soft and partly black and partly yellow. Don’t use high heat to brown them. They burn easily but you don’t want to get them nice and crispy on the edge.

I sprinkle them with a mix of ground cinnamon, cloves, allspice, a bit of salt, then sprinkle with demerara sugar. I fry in a mixture of coconut oil and butter; the coconut oil helps keep the butter from burning. When almost done, I sprinkle with fresh lime juice, then flame them in the pan with Jamaican rum. These are awesome when done this way.

Please don't forget that it's also extremely popular in West African countries!! (Ghana, Nigeria) It's also served as a side dish accompanied by spicy sauce some times. Definitely a basic to try when traveling to those countries and a dish they are very proud of ;)

My mother would always store her plantains in brown-paper grocery store bags.She would leave them there until the peel was black for maduros. Alternatively, she would tear the bag open and use it to flatten the tostones out. It would soak up the grease.My mother died last year and this is one of the foods I am going to have to learn to make if I ever want to eat them at home again.

I squash the plantain slices after the first fry and fry again as well. Forty years ago, I lived in the Bahamas for a couple years and that was the way the locals did it.

I live in Lagos Nigeria. Plantains, and dodo..your maduros, are a food staple here. Pleasantly surprised to see one of our national dishes..we fry the yellow plantains sliced as in the picture, or cubed. Accompany everything!

Go to a Latin, Asian, or African store. American supermarkets throw the plantains away long before they blacken. As a produce manager once said to me, "If anyone complains about the appearance of the vegetables I'm in trouble. And if they see a fruit fly, I'm gone."

Fried plantains are good when cooked but even better after being refrigerated overnight.

I prefer the sweet plantains. I would fry then twice too. Take them out, put them in the saved peel to mash them using the bottom of a glass or a plate. (The peel makes them not stick). Put them back in the oil for a few minutes. Remove. Drain on paper towels. Light salt. Delicious!

My mother made these frequently when I was growing up (she was born in Spain, but lived in pre-Castro Cuba as a child for a few years, where she learned to cook many awesome Cuban dishes). She did not discard the peels. She would fry the plantains, remove them from the oil partway through, place them between the peels (on the inside part) and squash them down (not TOO hard, though!) and then put them back in the fryer to finish cooking.

We call this dish "dodo" in South Western Nigeria. They go really well with rice dishes and beans. You can also try them with any hot tasting sauce of your choice.

I've also seen plantains in butter on super low heat cooked for hours until they are almost black and super caramelized. Very good.The method in Ted's comment is what I know as tostones, which are life-altering! Can also do tostones with greener platains or cooking bananas for a more savory fritter.

I love plantains! I sometimes add a small scoop of frozen orange juice while cooking to add to the flavor. I'm in a small town in the midwest and somehow adding this gets me closer to the taste of what I remember growing up in Panama.

I prepare them regularly exactly as described above. You might have to turn down the heat to medium once the plantain slices are in the pan and have come up to temperature because due to the sugar in them they brown very quickly. The only thing I never do anymore is set them to drain on paper towels. They tend to stick to the paper and it is hard to peel off completely.

I fry mine with coconut oil. The coconut gives them a buttery taste but doesn’t take the plantain sweetness away. I’m from Central America, and we eat them with red beans and rice, queso fresco and enjoy a comfort hearty breakfast.

I have used this twice, both successfully but the second time less so because I made wedges rather than slices. Bad decision. It was difficult to brown them evenly.

Maduros are the bomb. I make them with yellow rice and beans, and pernil. As for hot sauce, I'm currently favoring Louisiana brand over my long-term staple -- Frank's. I just made myself hungry. Gotta go.

Maduros are my favorite childhood comfort food (adult too!). When the skin is black, they are perfect. Fry in vegetable oil but slather butter over them when done and blotted. Great with sour cream too. A ripe plantain is also good baked whole - cut halfway into the plantain lengthwise, leave the skin on. When tender, butter is good here too.

I feel like a seasoning should be an ingredient, whether it's salt, sugar, or something else.

I used peanut oil and the plantains still turned out great. If you let the plantains blacken until mold starts to grow on the peel, the plantain slices don't keep their shape that well (but they still taste good).

I lived in Venezuela for 47 years. Platanos are a daily staple, ripe or green. Ripe to fry like this, sprinkled with salt after, green for tostones, also sprinkled with salt after double frying. We also peel, coat with butter and roast in the oven 350 for about 45 mins. Split open and slather with butter and salt. Or cotija cheese here in the States. All are wonderful. I still cook platanos a couple times a week here in the States.

My plaintains were mostly yellow with some black and they worked fine. We bought 4 last week, 2 were green and I made tostones out of them, kept the 2 yellowest in a paper bag and they were very different after about 10 days. I used butter, and it worked fine. They were soft but caramelized beautifully.

Do not discard the peels. Fry the plantains, remove them from oil partway through, place them between the peels (on the inside part) and squash them down (not TOO hard, though!) and then put them back in the fryer to finish cooking.I've also seen plantains in butter on super low heat cooked for hours until they are almost black and super caramelized. Very good.The tostones are made with green plantains.If you are feeling decadent use coconut oil or 1/2 coconut 1/2 canola to fry maduros .

Both maduros and tostones are best fried in coconut oil!

I'm 60 years old and I just made my first plate of maduros. They are not as good as the ones my mother made. I think I am going to have to practice a bit. Simple recipe but the difference is in the cook. It took me a while but now I can say I did it.

Am I the only one who loves plantains cut up in an omelette with avocado? SO good

Made this twice, doesn't come out tender or sweet enough