How to Make Perfect Maduros (Sweet Fried Plantains)

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.

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: Vanessa

These sweet fried plantains—also known as maduros—are golden, caramelized, and irresistibly delicious. All you need are ripe plantains, oil, and 10 minutes. The perfect side dish or snack!

4.59 from 63 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Latin

Servings 2 servings

Calories 312 kcal

Equipment

• Frying Pan

Ingredients

  

1x2x3x

• ▢ 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

Calories: 312kcalCarbohydrates: 57gProtein: 2gFat: 12gSaturated Fat: 9gSodium: 7mgPotassium: 893mgFiber: 4gSugar: 27gVitamin A: 2017IUVitamin C: 33mgCalcium: 5mgIron: 1mg

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.

Keywordmaduros, platanos, sweet plantains

Tried this recipe?Tag @my.dominican.kitchen on Instagram

This recipe was originally posted on July 26, 2016, and has been updated with new information.