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Maduros (Fried Sweet Plantains)

Maduros (Fried Sweet Plantains)

The best plantains for this maduros recipe are the ones that have very black skins and tender flesh. The darker they are, the sweeter and less starchy they become, and that is exactly what you want to get that deep caramelization and custardy interior. Make these as a dish with Ropa Vieja and Cuban-Style Black Beans.


  • 4 large, very ripe plantains
  • Kosher salt or sugar (optional)

Recipe Preparation

  • Trim ends of plantains, peel, and cut diagonally into 1" pieces.

  • Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.

Reviews SectionI love almost all of Bon Appetit's recipes, but this one just wasn't that great. Don't get me wrong they were still pretty good, but I have had so much better. I found another recipe for this that is similar, but uses butter to fry the plantains. I am going to give this one a try next time.AnonymousTennessee07/31/20

Watch the video: How To Make Maduros Sweet Fried Plantains (October 2021).