# Fried Sweet Plantains (Maduros)

> Ripe plantains, sliced and pan-fried until caramelized and golden -- the sweet counterpart to savory tostones, and the classic side for ropa vieja.

- Source: https://clevertourists.com/recipes/fried-sweet-plantains
- Authors: Evan & Clara, Clever Tourists (first-hand, from years of travel across 20 countries)
- Published: 2026-07-05
- Cuisine: Cuban
- Servings: 4
- Total time: 20 min

## About this dish

Maduros and tostones come from the same plantain, at opposite ends of ripeness. Tostones use green, starchy plantains, fried twice and flattened in between for a crisp, savory chip. Maduros use plantains gone almost entirely black and soft, fried just once, so the natural sugars caramelize into something closer to dessert than a side dish.

## Ingredients

- 2 very ripe plantains (skins mostly black)
- 1/4 cup neutral high smoke point oil (vegetable, canola or corn)
- Pinch of salt (optional)

## Method

1. Peel the plantains and slice on a diagonal into pieces about 1/2 inch thick.

2. Heat the oil in a large skillet over medium-low heat until shimmering.

3. Add the plantain slices in a single layer without crowding the pan. Fry for 2-3 minutes per side, until deep golden brown and caramelized at the edges.

4. Remove and drain briefly on paper towels. Sprinkle with a little salt if desired and serve warm.

## Notes

- The riper the plantain, the sweeter the result: look for skins that are mostly or completely black, not just yellow with spots.
- For extra sweetness, sprinkle a little sugar on each side while the slices cook -- it caramelizes into the surface as they fry.
- For tostones instead (a savory, twice-fried version), start with green, unripe plantains: fry once until soft, flatten each piece, then fry again until crisp.