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Platanos Maduros recipe - How to Make Cuban Ripe Fried Plantains

The plantain is a staple of Cuban cooking, and there are a number of ways to prepare it. There are mariquitas, which are the chips, and twice-fried tostones.  The difference in taste and texture depends on the color of the plantain's peel.


Tostones are typically made from plantains when the skin is still green. To make platanos maduros, use plantains with skin that is either dark yellow with black marks, or even completely black. Although they may look like unappetizing old bananas, a plantain will only get sweeter as the peel gets more black.


Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes




Two ripe plantains with black skin

Cooking oil (preferably canola)


Add oil to a frying pan over medium heat until it is 1/4 inch deep. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin.  You should be able to easily remove the peel in one piece, unlike peeling a banana's skin one section at a time.


Slice the plantain into diagonal pieces anywhere from 1/4 to 1/2 inch thick. Test the oil, it will be hot enough when a drop of water added to it sizzles/pops.  Add the plantain slices, and fry until the bottoms are golden brown. Then turn the slices over, and continue to fry until both sides are golden. The edges of each slice should be slightly dark and caramelized (see photo below).


Remove the fried plantains, and place on paper towels to soak up excess oil.  If ripe and fried correctly, the slices should be slightly soft. Serve immediately.


Variations: Some people sprinkle salt or sugar over the slices after frying, I prefer them plain.  There is also Plátano en Tentación made by baking or frying ripe plantains with brown sugar and cinnamon.  It may sound like a dessert, but it's actually a side dish that works well with main dishes such as pork.

Cuban platanos maduros recipe


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