Maduros Are the Easy-to-Make Dish That You'll Love
Cook time: 10 minutes per batch
Region of the world: Cuba
Recipe inspired by: Asela, At Her Table
- A mild oil like grapeseed for frying. Enough to fill about 1 inch in a medium sized sauté pan.
- 2 very ripe plantains peeled and cut in rounds or diagonal about ½ inch
It’s important to have very ripe plantains (which are nearly entirely black in color). The riper the plantain, the sweeter and more delicious it will be when fried. Ripe (or nearly ripe) plantains can usually be found in Latin or other specialty markets.
1. Heat the oil until it starts to sizzle a bit.
2. Carefully slide the plantain slices into the pan, making sure they’re not touching. You may have to work in batches.
3. Fry the plantains, flipping as necessary with a fork until they are a very dark golden-brown color on both sides (about 5 to 6 minutes per batch). Transfer the fried plantains to a plate lined with paper towels or a few brown bags to drain.
Looking for more recipes? Check out this delicious Guacamole recipe that is simple yet delicious.
4. Salt to taste and serve with Cuban cuisine such as black beans and rice!