Plátano Maduro Frito (Fried Ripe Plantain)
A beloved Colombian side dish, plátano maduro frito features ripe plantains fried until tender, sweet, and beautifully caramelized. The natural sugars in the plantain create a delightful sweet and slightly savory flavor profile that complements many main courses.
🧂 Ingredients
- 3 Ripe plantains(Look for plantains with mostly black or very dark brown skin, indicating peak ripeness and sweetness. The flesh should be soft.)
- approximately 1/2 inch depth in the pan Neutral cooking oil(Such as vegetable, canola, or sunflower oil. Enough to generously coat the bottom of the pan for shallow frying.)
👨‍🍳 Instructions
- 1
Prepare the plantains: Peel the ripe plantains. If the skin is very dark and soft, it may be easier to make a shallow slit lengthwise through the skin and peel it away. Trim off the ends. Slice the plantains diagonally into pieces about 1/2 inch thick. Aim for uniform thickness for even cooking.
⏱️ 3-4 minutes - 2
Heat the oil: Pour the neutral cooking oil into a large skillet or frying pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it shimmers and a small piece of plantain sizzles immediately upon contact. The ideal temperature is around 175°C (350°F).
⏱️ 3-4 minutes - 3
Fry the plantains: Carefully place the sliced plantains in the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for about 5-6 minutes per side, or until they are deeply golden brown and caramelized. The edges should be slightly crispy, and the inside should be soft and tender. Adjust heat as needed to prevent burning.
⏱️ 10-12 minutes - 4
Drain and serve: Using a slotted spoon or tongs, remove the fried plantains from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while warm.
⏱️ 1 minute
đź’ˇ Pro Tips
- âś“The riper the plantain, the sweeter and more caramelized the final result will be. Aim for plantains with at least 75-90% black skin.
- âś“The texture should be tender and soft on the inside with a slightly crisp, caramelized exterior.
- ✓Plátano Maduro Frito is an essential and versatile side dish in Colombian cuisine, pairing wonderfully with savory dishes like bandeja paisa, sancocho, or grilled meats.
🔄 Variations
- Serve topped with crumbled salty white cheese (like queso fresco or costeño) for a sweet and salty contrast.
- Drizzle with a spoonful of heavy cream or a sweet condensed milk sauce before serving.
🥗 Nutrition
Per serving