Plátanos Maduros Fritos or simply Maduros (Sweet Fried Plantains) are undeniably a staple of Cuban cuisine. These sweet and succulent banana-like bites are typically served as a side dish to meat or poultry (such as Cuban Mojo Chicken) or simply with Cuban Black Beans and rice.
Plantains vs. Bananas
Plantains are related to bananas — both come from plants belonging to the genus, Musa. Unlike bananas, however, plantains are starchier and lower in sugar, especially when unripe, and they’re always cooked before eating, as they are not edible when raw. Thus, the plantain in Cuban cuisine plays more the role of a potato (or a sweet potato) rather than a fruit, and it is served with savory dishes.
Green vs. Black Plantains
Plantains in Cuban cuisine are prepared at different levels of ripeness. Unripe plantains have green peels. As plantains ripen, their peels gradually turn yellow, then brown, and ultimately, to black.
Plátanos Maduros (Sweet Fried Plantains) are made from very ripe, black plantains. These plantains become caramelized around the edges and turn very dark brown when fried, and have a sweet, creamy center. At the other end of the spectrum, unripe, green plantains are used to make Mariquitas (plantain chips) or Tostones, which are twice-fried and then flattened (or shaped into a cup for filling), yellow in color with a starchy texture and taste, and not sweet. Finally, semi-ripe, yellowish-black plantains are used to make Fufú (mashed plantains), which have a slight sweetness, and like mashed potatoes, can be seasoned with garlic or cooked with other ingredients.
Recipe Notes✏
To make really fantastic fried plantains that are sweet, creamy on the inside and slightly crispy on the outside, there are a couple of important things to keep in mind:
1) Use Good Quality, Very Ripe Plantains. It’s extremely important to start with good quality and very ripe plantains (which are nearly entirely black in color). The riper the plantain, the sweeter and more succulent it will be when fried. Ripe (or nearly ripe) plantains can usually be found in Latin or other specialty markets. If ripe plantains are not available or you don’t plan to make them right away, you can buy them when they are green or semi-ripe and wait for them to ripen. Depending on the environmental conditions (it will take longer in cooler climates or in the refrigerator), a green plantain can take nearly two weeks to ripen. Fortunately, there are a few tricks to speed up the process, as outlined in this article.
2) Use Moderate Heat When Frying. Equally as important is to fry the plantains using moderate heat. If the oil gets too hot, the plantains will brown too quickly (or even burn) and the inside will not cook thoroughly. If the oil is not hot enough, the plantains will absorb too much oil and become soggy.
Recipe for Cuban Plátanos Maduros Fritos (Sweet Fried Plantains)
Oil for frying
4 very ripe plantains, peeled and cut in ½ inch slices on a sharp diagonal
Olive oil or melted butter to taste for drizzling (optional)
Salt to taste
Add about 1 inch of oil to a large skillet. Heat the oil over medium heat until the tip of a plantain slice dipped in the oil sizzles.
Working in batches, as necessary, carefully slide the plantain slices into the pan, making sure they’re not touching. Fry the plantains, flipping as necessary with tongs or a fork, until they are a very dark golden-brown (almost black) color on both sides (about 5 to 6 minutes per batch). Transfer the fried plantains to a plate lined with paper towel to drain. Repeat with the remaining plantains, reheating the oil as needed between batches.
Transfer the plantains to a serving plate. Drizzle or brush the plantains lightly with olive oil or melted butter (optional). Season with salt to taste.
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