📝 About This Recipe
A cornerstone of the Cuban table, Maduros are a masterclass in the magic of caramelization. These sweet, tender plantains are fried until their natural sugars create a deep mahogany crust and a creamy, melt-in-your-mouth interior. Perfect as a savory-sweet side dish, they embody the warm, tropical soul of Caribbean soul food.
🥗 Ingredients
The Star Ingredients
- 4 pieces Very Ripe Plantains (Skin should be mostly black with yellow spots; soft to the touch)
- 1.5 cups Neutral Frying Oil (Canola, vegetable, or grapeseed oil)
The Finishing Touches
- 1 pinch Flaky Sea Salt (to balance the sweetness)
- 2 Lime Wedges (optional, for a bright acidic finish)
- 1/8 teaspoon Ground Cinnamon (optional, for a dessert-style variation)
👨🍳 Instructions
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1
Select your plantains carefully; they must be very ripe (black skin) to ensure the high sugar content needed for caramelization.
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2
Using a sharp knife, trim off both ends of each plantain. Score the skin lengthwise with the tip of your knife, being careful not to cut into the flesh.
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3
Peel back the skin with your hands and discard. The fruit should feel soft and yield slightly to pressure.
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4
Slice the plantains on a sharp bias (diagonal) into oval pieces about 1/2 to 3/4 inch thick. This increased surface area allows for more caramelization.
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5
Pour the oil into a large, heavy-bottomed skillet (cast iron is ideal) until it is about 1/2 inch deep.
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6
Heat the oil over medium heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, the oil is ready.
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7
Carefully place the plantain slices into the hot oil in a single layer. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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8
Fry the first side for 3-4 minutes. You are looking for the edges to turn a deep golden brown and the sugar to begin bubbling.
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9
Use a slotted spoon or tongs to gently flip each slice. The cooked side should be a rich, dark amber color.
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10
Fry the second side for another 2-3 minutes until equally browned and the center feels tender when pressed with a fork.
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11
Line a plate with several layers of paper towels to absorb excess oil.
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12
Remove the maduros from the pan and transfer them immediately to the paper-lined plate.
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13
While still hot, sprinkle with a tiny pinch of flaky sea salt to enhance the natural sweetness.
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14
Allow to rest for 2 minutes before serving; this allows the internal starches to set, creating that signature creamy texture.
💡 Chef's Tips
The darker the skin, the sweeter the maduro—don't be afraid of a plantain that looks 'spoiled' (all black); it's actually perfect. Avoid high heat, which will burn the exterior sugars before the inside softens; medium heat is your best friend. If the plantains are sticking together in the pan, they likely aren't ripe enough or the oil isn't hot enough. For a healthier version, you can air-fry them at 380°F for 10-12 minutes, though you'll lose the classic deep-fried crust. Never use green plantains for this recipe; those are for Tostones, which require a completely different double-fry method.
🍽️ Serving Suggestions
Serve alongside Arroz con Pollo (Chicken and Rice) for a classic Cuban pairing. Pair with black beans and white rice (Moros y Cristianos) to balance the savory saltiness. Top with a dollop of crema agria or a sprinkle of crumbled queso blanco for a salty-sweet snack. Serve as a side to Ropa Vieja (shredded beef) to cut through the rich tomato-based sauce. Enjoy with a cold glass of Materva (yerba mate soda) or a strong Cuban espresso.