Maduros (Fried Sweet Plantains)

If you've ever wondered what the difference is between maduros and plantains, we're here to set the record straight. Also known as amarillos, maduros are simply sweet, ripened plantains. When fried, the plantains caramelize on the outside while maintaining a soft and sweet texture on the inside. You'll often find plantains used in Caribbean, African and Spanish cuisines. Especially popular in Cuban cuisine, these fried plantains are often used as a sweet side dish alongside meat dishes or rice and beans. 

What's the difference between maduros and tostones? 

While both recipes are made with plantains, the fruit is used at different stages in the ripening process for these two recipes. Maduros is a sweet dish, made with very ripe plantains that have started to develop dark spots for optimal sweetness and frying results. On the other hand, tostones are made with unripe green plantains. They are fried twice, and usually served with savory seasonings or a dipping sauce.

How should I pick my plantains?

Plantains will start out green in color and then ripen to a yellow hue before developing dark spots—very similar to a regular banana. When shopping, aim to get plantains that have a yellow color but with many black blemishes all over: This is the optimal stage for frying. 

What should I serve with maduros?

These fried plantains are often eaten as an accompaniment to heartier meat dishes with rice and beans. Serve this up alongside a plate of rice, black beans and ropa vieja for a complete hearty, Cuban dish. 

Made these? Let us know how it went in the comment section below!