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Plátanos Maduros Fritos (Fried Sweet Plantains)


Serves 6 to 8

  • Make the menu:
    BBQ Cuban Style
  • by from Fine Cooking
    Issue 124

Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.

  • Vegetable or canola oil
  • 4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.

Working in batches of about 12, slide the plantain slices in one at a time, making sure they’re not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel–lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.

nutrition information (per serving):
Calories (kcal): 150, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 1, Monounsaturated Fat (g): 3, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 3, Sodium (g): 0, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

If you've never had fried plantains, you're in for a treat. It's sort of like eating a fresh, banana-flavored donut with caramely-crisp edges. This recipe is great, although it does take longer to get good crisp edges than stated in recipe. Don't worry, they don't easily burn.

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