If you grew up in a Dominican household, you already know that plátanos maduros fritos are non-negotiable whether it’s lunch, dinner, or even breakfast, these sweet fried plantains show up on the plate like they belong there—because they do.
Maduros are our way of turning ripe plantains into something magical. The natural sugars caramelize as they fry, giving you that irresistible golden crust and soft, sweet center. They’re simple, nostalgic, and absolutely delicious.
If you’re making la bandera: white rice (arroz blanco), stewed chicken (pollo guisado), and Dominican beans (habichuelas guisadas), go ahead and add some maduros on the side. Trust me—you won’t regret it.
Want to learn more about plantains and all the delicious ways to cook them? Check out my full guide on how to peel and cook plantains.
Step-by-Step Instructions
Start by peeling your ripe plantains. You’ll want them to be mostly black with a little yellow, soft to the touch but not mushy. Slice them into thick diagonal pieces, about ½ inch thick. The diagonal cut gives you more surface area for that caramelization magic.
Heat the oil in a large skillet over medium heat. You don’t need to deep fry, just enough oil to come up about halfway on the plantains.
Once the oil is hot (you can test it by dipping the tip of a plantain in it—it should sizzle), carefully add the slices in a single layer. Don’t overcrowd the pan.
Fry the plantains for about 2 to 3 minutes per side, or until they turn a deep golden brown and caramelized around the edges. Flip gently and let the other side cook just the same.
When they’re done, remove them and place them on a paper towel-lined plate to drain any excess oil. If you like, sprinkle a tiny pinch of salt to balance the sweetness, and serve warm. That’s it!
Serving Suggestions
- Add to a bowl with avocado and scrambled eggs for a sweet-savory breakfast combo
- Serve as a side dish with traditional meals like Dominican Spaghetti (Espaguetis)
- Pair with white rice, Dominican beans, and pollo guisado for a classic Dominican-style plate
- Enjoy as an appetizer or snack—no utensils needed!
Storage Tips
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm in a skillet or air fryer to bring back that crispy edge. Avoid the microwave if possible—it softens the texture.
Freeze: Not recommended. Maduros are best fresh!
Recipe Tips
- The plantains should be very ripe—look for black skins with a bit of yellow left. The riper, the sweeter!
- Don’t overcrowd the pan. Fry in batches if needed so they cook evenly.
- A small pinch of salt helps balance the sweetness beautifully. Totally optional, but highly recommended.
- You can cut the plantains into rounds or diagonal slices. The diagonal cut gives you more surface area for that golden caramelization.
Maduros (Sweet Fried Plantains)
Author:Equipment
Ingredients
- 2 very ripe plantains, mostly black with some yellow
- 1 cup vegetable oil, for frying
- Salt (optional)
Instructions
- Peel the plantains by cutting off the ends and slicing through the peel lengthwise. Gently remove the peel with your fingers. Cut the plantains into thick diagonal slices, about ½ inch thick.
- Heat the oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully add the plantain slices in a single layer. Fry in batches if needed.
- Cook the plantains for 2–3 minutes per side, or until they’re golden brown and caramelized. Flip gently using tongs or a spatula to avoid splashing.
- Transfer to a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt if desired. Serve warm and enjoy!
Video
Notes
- The riper the plantains, the sweeter the maduros. Look for plantains with black skins and soft flesh.
- Don’t overcrowd the pan—this helps them cook evenly and caramelize nicely.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in a skillet or air fryer.
- Avoid the microwave to preserve texture.
- Not ideal for freezing.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
This recipe was originally posted on July 26, 2016, and has been updated with new information.
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Carla McMillan says
I had a Dominican friend who told me she added a little bit of cinnamon sugar to the finished plantains. That’s how I make mine. You can also drizzle a little honey and salt them for a sweet and salty flavor. Delicious either way. Great late night snack! We just made some!
Peter says
I lived in the DR for several years. Plátano majado was my favorite. May be another term for tostones?
Peter
Lee says
Try them the Ghanaian way. It’s called kelewele. Marinate them in fresh grated ginger, a bit of cayenne pepper, finely diced onions, garlic, and nutmeg for an hour covered. Then fry them.
They are the best!
Vanessa says
This sounds amazing! I’ll definitely give it a try. Thanks for sharing.
Monica says
I have fried plantains for breakfast with bacon and cheese eggs. Delicious!
Vanessa says
Yes, so delicious!
Jamie says
Delicious using coconut oil!
Crystal says
When I made these they were dried out on the inside. What am i doing wrong?
Vanessa says
Hi Crystal, if your maduros are dry inside and taste a bit starchy, it might be because the plantain is not ripe enough. I suggest getting plantains that are very ripe with the skin turning black. Using very ripe plantains will result in sweet juicy maduros. 🙂 I hope that is helpful.
Brittany says
Hello can I use avacado oil instead of vegetable oil?
Vanessa says
Hi Brittany! Yes, you can use avocado oil. 🙂
Anne Hernandez says
I made these to go with dinner tonight, Arroz con Gandules, and my husband said that they tasted better than the ones at the Cuban restaurant. I’ll definitely be making these again!
Vanessa says
So glad you and your husband enjoyed the recipe. Thank you for the message. 🙂
Eddie says
Maduros with scrambled Egg must has been your thing … But Cubans do not eat Mauros for breakfast
Vanessa says
Hi Eddie,
It sure was my thing and I’m sure not just me. FYI, I’m not Cuban. 😉
Dora L Stone says
I love maduros. Do you usually serve them by themselves or topped with something??
Vanessa says
I usually serve them as a side dish. 🙂 Love Maduros with everything.
Silvia Martinez says
Wow! Heaven, I love fried sweet plantains!
Ale says
Madly in love with fried plantains! I love them with white rice and salsa!
Vanessa says
Yum! Yes, they are delicious with white rice and salsa. Also, try them with white rice and beans!
Tiffany Bendayan says
Maduros are on of my favorite side dishes! In Venezuela we serve them almost everyday
Enriqueta Lemoine says
OMG! Who doesn’t love maduros?
New mom in a new era says
As a mexicana I really didn’t know how to make plantains & I can’t believe it was so easy! Gracias ?