Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Maduros (Fried Sweet Plantains)

Very ripe plantains fried until caramelized and tender, the sweet side for rice and beans.

By Wanda Oyola 20 min Easy

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A plate of caramelized fried ripe plantain slices with dark, crisp edges.

Maduros, also called amarillos, are ripe plantains fried until their natural sugars turn into dark, sticky caramel at the edges. Their sweetness is the perfect match for something savory: next to white rice and habichuelas guisadas, a fried pork chop or a slice of pernil, they complete the plate.

This one is all stove work, and the only secret is patience at the market: the peel should be mostly black and the plantain should give a little when you press it. While the maduros fry, let the Thermomix® TM7™ take care of the habichuelas guisadas, so everything is ready at the same time.

Made in the Thermomix® TM7™

Maduros (Fried Sweet Plantains)

Makes: 4 servings

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Serves4

Ingredients

To serve

Instructions

  1. Cut off the ends of the plantains, slit the skin lengthwise and peel them.
  2. Cut each plantain in half crosswise, then cut each half lengthwise into 2 or 3 slices about 1 cm (1/2 in) thick. Or cut them on a long diagonal.
  3. In a large skillet on the stove, heat 1 cm (1/2 in) of oil over medium heat, to about 160°C (325°F).
  4. Fry the plantain slices in a single layer, 3 to 4 minutes per side, until deep golden brown with dark, caramelized edges. Lower the heat if they darken too fast.
  5. Drain on paper towels, sprinkle with a pinch of salt if you like and serve warm with white rice and habichuelas.

Tips

  • How ripe? Yellow with black spots gives firmer, less sweet maduros; almost all black gives the softest and sweetest ones. Green plantains ripen on the counter in 7 to 10 days.
  • For a lighter version, brush the slices with oil and bake them on a parchment-lined sheet pan in the oven at 200°C (400°F) for 20 to 25 minutes, turning once.
  • Make it a full plate: start the habichuelas guisadas in the TM7 (see the recipe) about 30 minutes before you fry, and they will be ready together.
  • Leftover maduros are perfect for layering in a pastelón.

More recipes to try