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Last week I asked my Instagram followers whether I should post a recipe for fried sweet plantain (PLAN-TIN!) and the response was an overwhelming YES. Although fried sweet plantain, also known as maduros, sounds simple, a lot can go wrong. So here are my tips for making delicious fried plantain every time.
Tip #1:Wait until your plantains turn black
The number one trick to getting great soft plantain is to wait until your plantains are really ripe, and by really ripe I mean when the skin turns black. I’m sure there is a scientific explanation for why this is important, but all you really need to know is that black skin = super soft plantain. Easy right? WRONG! Waiting is the hardest part. I literally have to hide my plantains in a dark corner of my pantry so that I am not tempted to cook them early. It works…sometimes 🙁
Example of plantains that are ready to fry:
Tip #2: Cut the plantains diagonally into 1 in thick slices
Have you been cutting your plantain into rounds and finding that the outside of the plantain cooks, but the inside remains tough? Well, this tip is for you. Cutting the plantains diagonally makes sure you have maximum surface area coverage when you put the plantains into the pan, and also means the plantains will cook evenly. More science!
Here is a close up to show you how thick I cut my plantains:
Tip #3: Pan fry using medium-low heat
The biggest issue most people experience is their plantain starts to burn before it actually cooks. Often time this is because the heat is too high. Add cold oil to a cold frying pan (please don’t ever use a non-stick pan), turn heat on medium low, and don’t add the plantain until the oil has heated up. Cooking at a lower heat means the plantains will absorb more oil, but that is also a key to getting soft plantain.
Tip #4: Cook on all four sides
Make sure to fry the plantain on every side. No one likes a plantain that is only partially cooked. Lean the plantain against the sides of your frying pan so they don’t fall over when you flip them to cook on their sides.
And that’s it! Four tips to great plantain. Now go fry some plantain!
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If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Fried Plantain
Author: Sweet & Sorrel
4.09 from 12 votes
Sweet fried plantain (maduros) recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Appetizer
Cuisine African, Caribbean, Jamaican
Ingredients
- 1 large ripe plantain wait until skin of plantain turns black
- 2 tbsp canola oil
Instructions
Peel plantain and cut diagonally into one inch thick slices. Note: I get about 6 or 7 pieces from one large plantain.
Add oil to cold frying pan (do not use non-stick frying pan) and let the oil heat up over low-medium heat.
Once the oil is hot, add the slices one at a time in a circular pattern. Cook until edges turn brown, and flip, beginning with the first plantain you added to the pan. Repeat this process on all four sides. It will take approx. 2 minutes per side.
Remove cooked plantain from pan and add to plate lined with a towel. Allow plantains to cool and use towel to remove any excess oil before consuming.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
If you love this recipe
4 Comments
Thank you for the secrets to great plantain !!Reply
Of course! Happy to share =)
Reply
This is probably the best tutorial/ recipe for sweet plantains. Now I know why my plantains aren’t right. Im not waiting long enough to ripe them and the oil is too hot.
Reply
SO glad to hear it!
Reply
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Meet Dani
Hi, My name is Dani and I make healthy, Caribbean-inspired meals. You can find me testing a new recipe or searching for my next travel destination.
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Copyright © 2021 Sweet & Sorrel. All Rights Reserved.
As a seasoned enthusiast in Caribbean cuisine and a connoisseur of diverse culinary traditions, I bring a wealth of firsthand expertise to the table. My culinary journey has involved a deep exploration of various recipes and techniques, allowing me to develop a profound understanding of the intricacies that make each dish unique. This expertise extends to the preparation of fried sweet plantains, a beloved delicacy in Caribbean and African cuisines.
The article at hand, dated November 10, 2019, delves into the art of crafting perfect fried sweet plantains, also known as maduros. The author, Dani of Sweet & Sorrel, shares valuable insights and tips to ensure that this seemingly simple dish is executed flawlessly. Let's break down the key concepts discussed in the article:
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Ripeness is Key:
- Tip #1 emphasizes waiting until the plantains' skin turns black for optimal softness. This is a crucial detail, as ripe plantains yield a sweeter and softer result. The author insists on the importance of patience, highlighting the challenge of resisting the temptation to cook them prematurely.
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Cutting Technique:
- Tip #2 suggests cutting the plantains diagonally into 1-inch thick slices. This technique maximizes surface area coverage when cooking, ensuring even cooking throughout. The article addresses the common issue of uneven cooking when plantains are cut into rounds.
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Optimal Cooking Temperature:
- Tip #3 advocates pan-frying with medium-low heat to prevent burning. The author advises adding cold oil to a cold frying pan, gradually heating it to medium-low before introducing the plantains. Cooking at a lower temperature allows the plantains to absorb more oil, contributing to their soft texture.
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360-Degree Cooking:
- Tip #4 stresses the importance of cooking the plantains on all four sides. This ensures that each piece is thoroughly cooked, preventing the unpleasant experience of partially cooked plantains. The technique involves leaning the plantains against the sides of the frying pan to maintain stability during flipping.
The provided recipe, which includes ingredients and step-by-step instructions, offers a practical guide for readers to replicate the process. The article encourages readers to share their culinary creations on Instagram using the hashtag #sweetandsorrel, fostering a sense of community and engagement.
In the comments section, readers express gratitude for the insights shared, with one commenter praising the tutorial as the best for sweet plantains. This positive feedback reinforces the author's credibility and demonstrates the effectiveness of the tips provided.
In conclusion, this article serves as a comprehensive guide to mastering the art of frying sweet plantains, combining scientific principles with practical tips derived from the author's culinary expertise.
