Mariquitas Cubanas (Fried Plantain Strips)

Ingredients

• 6garlic cloves, mashed to a paste
• 60 ml (¼ cup)fresh navel orange juice
• 30 ml (2 tablespoons)fresh lemon juice
• 30 ml (2 tablespoons)fresh lime juice
• 80 ml (⅓ cup)olive oil
• 2.5 ml (½ teaspoon)salt
• A pinchblack pepper
• 2 largegreen plantains
• 120 ml (½ cup)high-smoke-point oil, for frying
• To tastesalt

Instructions

1. 1

   Mix the mojo

   Whisk the garlic, orange juice, lemon juice, lime juice, olive oil, salt and black pepper together in a small bowl. Set the dipping sauce aside.

2. 2

   Peel plantains

   With a sharp knife, make a shallow cut lengthways through each green peel. Remove and discard the peel.

3. 3

   Slice thinly

   Use a vegetable peeler or a mandolin set to its thinnest setting to slice the plantains lengthways into paper-thin ribbons.

4. 4

   Fry in batches

   Heat the frying oil in a large pot over medium-high heat to 205°C (400°F). Add 5–6 slices at a time so they do not stick together, and fry for about 1–2 minutes, until golden brown and crisp.

5. 5

   Drain and serve

   Lift the strips out with a slotted spoon and drain them on plates lined with kitchen paper. Season with salt and serve with the mojo.

What are mariquitas?

Mariquitas are thin, fried green plantain strips enjoyed as a Cuban snack or side. Their name means “ladybugs” in Spanish, and they are often served with a garlicky mojo sauce.

This version pairs the plantains’ crisp, savoury bite with a citrusy dip. Cutting the plantains into very thin ribbons helps them fry quickly and evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 2g protein, 37g carbs, 0g fat.

Plantains provide most of the carbohydrates, while the frying oil and olive oil in the mojo contribute fat. Protein is modest, so pair a portion with a protein-rich main and vegetables for a more balanced plate.

Choosing the plantains

Green plantains: Choose firm, unripe fruit, which holds its shape when peeled and sliced. Ripe, yellow plantains are softer and sweeter, so they will not give the same crisp result.

Making the mojo

Garlic paste: Mash the garlic finely so it disperses through the sauce rather than leaving large pieces.

Citrus and oil: Orange, lemon and lime juices bring a lively tang, while olive oil rounds out the dip. Whisk until the ingredients are combined, then set it aside as directed.

Getting paper-thin strips

Even slices: A vegetable peeler or mandolin makes long ribbons that cook quickly. Keep the slices as uniform and thin as possible so they finish at roughly the same time.

Frying for crispness

Small batches: Fry only 5–6 strips at once, as the method specifies, to help stop them sticking together. Give each batch room in the hot oil.

Colour cue: The strips are ready after about 1–2 minutes, when golden brown and crisp. Lift them out with a slotted spoon and drain on kitchen paper.

Serving the snack

Fresh from the pot: Mariquitas are best served soon after frying, while their edges are crisp. Add salt while they are hot, then put the mojo alongside for dipping.

On the table: Serve them as a snack or as a crunchy side with a meal. The citrus and garlic sauce provides a sharp contrast to the fried plantain.

Recipe notes & tips

• Mash the garlic thoroughly so it blends into the mojo.
• Use the mandolin’s thinnest setting or a vegetable peeler for paper-thin ribbons.
• Fry 5–6 plantain strips at a time to help prevent them sticking together.
• Keep a close eye on the strips during their 1–2 minutes in the oil.
• Drain each batch on kitchen paper before seasoning with salt.

Variations

• Extra citrus: Adjust the balance of orange, lemon and lime juice in the mojo to suit your taste.
• More garlic: Add extra mashed garlic to the dipping sauce for a stronger flavour.
• Peppery dip: Increase the black pepper in the mojo for a sharper finish.
• Salt level: Season the hot strips lightly, then add more at the table if needed.

Common mistakes to avoid

• Using ripe plantains: They are softer and sweeter; choose firm green plantains for this crisp snack.
• Cutting thick strips: They may not become evenly crisp; use the thinnest peeler or mandolin setting.
• Frying too many at once: The ribbons can stick together; cook them in batches of 5–6.
• Over-frying: The strips can darken quickly; remove them when golden brown and crisp, after about 1–2 minutes.
• Skipping the draining step: Excess oil can linger on the strips; drain them on kitchen paper before serving.

How to store

For the best crispness, serve the plantain strips soon after frying. If storing leftovers, keep them in an airtight container in the fridge for up to 2 days; reheat in a hot oven until warmed and crisp, though they may soften in storage. Refrigerate the mojo separately and use within 2 days.

Frequently asked questions