Equipment
Ingredients
Main
- 2 ripe plantains, blackened skin
- 80 ml vegetable oil, liquid
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 1 g
- Carbohydrates
- 37 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 2 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 431 mg
- Calcium
- 2 mg
- Iron
- 0.8 mg
- Magnesium
- 41 mg
- Phosphorus
- 31 mg
- Zinc
- 0.2 mg
- Vitamin C
- 20 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.6 mg
- Folate
- 28 mcg
- Water
- 61 g
Sources: USDA FoodData Central
Method
Score the plantain skin lengthwise with a paring knife, ensuring you do not cut into the fruit. Remove and discard the peels.
Slice the plantains diagonally into pieces approximately 1.3cm (1/2 inch) thick.
Pour oil into a large skillet to a depth of 3mm (1/8 inch). Heat over medium-high until the oil shimmers, approximately 180°C/350°F.
Place half of the plantain slices into the hot oil. Fry for 2 to 3 minutes per side until they are golden brown and caramelized.
Transfer the cooked plantains to a plate lined with paper towels using a slotted spoon to drain excess oil.
Repeat the frying process with the second batch of plantain slices.
Serve the plantains while warm.
Chef's Notes
- The ripeness of the plantain is the most critical factor. The skin should be at least 50% to 75% black for the best natural sugar caramelization.
Storage
Refrigerator: 3 days — Store in an airtight container; texture will soften over time.
Reheating: Reheat in a skillet over medium heat to restore the caramelized edges.
Troubleshooting
Plantains are greasy and soggy
Cause: The oil temperature was too low when the plantains were added.
Fix: Increase the heat for the remaining batches.
Prevention: Wait for the oil to shimmer or test with one slice; it should sizzle immediately upon contact.
Plantains are burnt on the outside but hard inside
Cause: The heat was too high or the plantains were not ripe enough.
Fix: Lower the heat and flip more frequently, though the internal texture cannot be fully fixed if under-ripe.
Prevention: Use plantains with mostly black skins and maintain medium-high heat.
Cultural Context
Maduros are a staple side dish across the Caribbean, Central America, and South America, typically served alongside savory dishes like rice and beans or roasted meats.
