Fried sweet plantains (plátanos amarillos fritos or fritos maduros) are loved by everyone. It's our easiest sweet plantain recipe and is usually served as a side dish in as many meals as we possibly can. These golden slices of mushy sweetness will make any of us happy every time.
Why we ❤️ it
If you know this dish and are wondering why anyone would need a recipe for plátanos fritos maduros (fried sweet plantains), then this is probably not a recipe you'll need. But think of those people who've never had the pleasure of trying ripe plantains. They need this flavor in their lives, don't you think?
Plátanos maduros fritos is one of our most popular Dominican foods, and possibly our favorite side dish so if you don't need a recipe, fantastic! If you need a recipe, we have your back!
Top tips
For this dish, it's best to use ripe plantains when the skin has started blackening. Otherwise, they will be mushy and will absorb more oil. Bear in mind, though, that some people do prefer them with very ripe plantains. It's up to you.
Although uncommon, some people like to sprinkle a bit of salt on their maduros. Who am I to judge?
Serving suggestions
Plátanos maduros fritos are served as a side dish to lunch or dinner, another way in which we Dominicans combine sweet and savory flavors. You can serve them with la bandera (our traditional lunch of rice, beans, and meat), or any of our locrios (rice with meat, vegetables, or seafood).
About this recipe
Many of you would think this doesn't even require a recipe, and that's probably because you grew up eating fritos maduros. This may not be the case for anyone who is unfamiliar with our cuisine.
Are you a tostones or a frito maduro person? I look forward to getting your feedback in the comments!
Recipe
[Recipe + Video] Plátanos Maduros Fritos (Easy Fried Sweet Plantains)
Ingredients
Instructions
Peel the plantains (how to peel a plantain) with a paring knife and cut diagonally into ¼" inch (0.5 cm) slices.
Heat the oil over medium heat (450 ºF [225 ºC]). Deep fry the plantains in small batches, lowering them into the oil with a slotted spoon. Turn halfway until both sides are golden brown.- Remove from the oil and place on a paper towel to absorb the excess oil.Serve hot or at room temperature
Video
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Culture
This dish is popular in Cuba and Puerto Rico too, where they are known as maduros or maduritos. They are also served in many other parts of Latin America. Spanish Caribbean people certainly do love our maduros, and this is one of our staple foods.
What's plantain
Plantain, Musa × paradisiaca, along with bananas, are a member of the genus musa. Unlike bananas usually eaten ripe (though we eat green bananas too), plantains are only eaten cooked. Dominicans and most Latin Americans eat plantain in as many plantain dishes and as often as potatoes are eaten in some cultures.
Green plantains are used in savory dishes like Mangú (boil plantains, mash, and serve with Dominican onions and "Los tres golpes" or eggs, Salami frito, and Fried cheese), Tostones (fried green plantains), and Mofongo (garlic-flavored fried green plantain mash with crispy pork skins and broth), Pasteles (green plantain pocket filled with meat and wrapped in plantain leaves)
Ripe plantains – depending on the stage of ripeness – can be used in fritos maduros, Plátano al caldero (caramelized ripe plantains, a side dish, not a dessert), and Pastelón de Plátano maduro (ripe plantain and ground beef casserole). In desserts it is used in Mala rabia, made also with guava and batata).
What are sweet plantains?
Sweet, yellow, or ripe plantains are just plantains that have ripened. Different dishes call for different stages of ripening, for this one in specific, plantains should be very ripe, but not mushy.
Plantains are ripe when the peel is yellow and the flesh softer, it will also have a fruitier smell. Check each recipe for the level of ripeness needed for each specific recipe.
What are fritos maduros
Fritos maduros is what we call fried sweet plantains (fried ripe plantains). Other names are maduro frito, platano amarillo frito, and platano maduro frito.
Plátano maduro recipes
- Plátanos al Caldero (Caramelized Ripe Plantains)
- Pastelón de Plátano Maduro (Ripe Plantain Casserole)
- Yaroa Mixta (Dominican Loaded Fries)
- Ripe Plantain Boats (Canoas) with Eggplants
- Piononos de Plátanos Maduros (Ripe Plantain Rolls)
- Mala Rabia (Guava and Plantain in Syrup)
- Baked Sweet Plantains
- Sopión - Sancocho de Habichuelas (Sweet & Spicy Bean Stew)
- Cheese-Crusted Ripe Plantain Balls
- Ripe Plantain Cups w. Spicy Chicken and Avocado Mayo
- Ripe Plantain Soup with Plantain Chips
- Plantain and Cheese Breakfast Tart
FAQ
Peel and slice plantains with a paring knife (lengthwise, or diagonally) and deep-fry in small batches, lowering them into the oil with a slotted spoon, and cooking until they turn golden brown. Serve warm or at room temperature.
Tostones (fritos verdes) are twice-fried slices of unripe unripe (greeen) plantains, whereas fritos maduros (sweet plantains) are made with ripe or yellow plantains and fried just once. Tostones and sweet fried plantains compete for our love, both are very popular in our country.
Published Nov 6, 2001, and last revised
