How to fry maduros (sweet plantains)
Pan-fry maduros (sweet plantains) over medium-high, then medium heat for about 2 min + 2 min + 4–8 min, until very tender and deeply browned. Treat the time as a starting point: piece thickness, your pan and how hot your burner runs all change it, so go by the color and the cue rather than the clock.
- Heat
- Medium-high, then medium heat
- Method
- Pan fry
- Starting time
- 2 min + 2 min + 4–8 minIn 1/4 inch of oil: about 2 min per side over medium-high until browned in spots, then lower to medium and cook 4–8 min more, flipping every 2 min.
- Piece size
- 3/4-inch bias-cut pieces
- Done when
- very tender and deeply browned
Numbers from Food Network Kitchen: Maduros. Celsius values are rounded.
Getting it right
- Use ripe plantains and cut them on the bias into ¾-inch pieces.
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Brown the pieces in spots, about 2 minutes per side.
- Lower the heat to medium and keep cooking, flipping every 2 minutes, until very tender and deeply browned, 4 to 8 minutes. The time depends on ripeness; take pieces out as they finish.
- Drain on a rack and salt both sides.