Platanos Maduros (Amarillos)

Ingredients

• 2sweet plantains
• 120 ml (½ cup)oil

Instructions

1. 1

   Peel the plantains

   Trim the ends of the plantains. Cut a vertical line down each one and peel it, then slice into diagonal pieces, circles or long strips.

2. 2

   Fry until golden

   Pour the oil into a large pan and heat over medium heat. Fry the plantain pieces for about 3 minutes on each side, or until golden brown. Lift them out and drain on a paper towel to remove excess oil, then serve.

What are platanos maduros?

Platanos maduros, or amarillos, are slices of ripe plantain fried until browned and soft. They are enjoyed across the Caribbean and in other parts of Latin America, with names and preparations varying by place.

This simple version relies on ripe, naturally sweet plantains and a short fry. Their sweetness makes a pleasing contrast with savoury dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 0g protein, 10g carbs, 4g fat.

The plantains provide most of the carbohydrates, while the frying oil contributes most of the fat; protein is minimal. Pair a serving with beans or another protein-rich dish and vegetables for a more rounded plate.

Choosing the plantains

Ripeness: Choose plantains with mostly yellow skins and plenty of dark patches; they should feel yielding but not mushy. Greener fruit will be firmer and less sweet.

Slicing: Diagonal pieces, rounds and long strips all work. Keep the pieces a similar thickness so they cook at roughly the same rate.

Getting a golden fry

Heat: Use medium heat as directed, so the plantains have time to brown without scorching. Add them once the oil is hot, taking care not to crowd the pan.

Turning: Fry for about 3 minutes per side, watching for a deep golden-brown surface. The exact time can vary with the thickness of the slices.

Checking the texture

Outside: Look for browned edges and a golden surface rather than relying on the timer alone. Turn the pieces gently so they keep their shape.

Inside: Properly ripe plantain should be tender and sweet inside when cooked. Drain the fried pieces on paper towel before serving.

What to serve with them

Savoury plates: Serve amarillos alongside beans, rice, eggs or a savoury main. Their sweetness works especially well with salty or gently spiced flavours.

At the table: They are best served warm, soon after frying, while the edges are at their crispest.

Timing and batches

Preparation: Trimming, peeling and slicing are quick, but take care when cutting the peel so you do not remove too much fruit.

Frying: Cook in batches if needed to leave space around each piece. Crowded slices can soften rather than brown evenly.

Recipe notes & tips

• Use ripe plantains with dark patches for a sweeter, softer result.
• Slice the plantains to a similar thickness for more even cooking.
• Keep the heat at medium and adjust it if the pieces brown too quickly.
• Fry in batches when necessary so the pieces have room in the pan.
• Drain the fried plantains on paper towel before serving.

Variations

• Choose rounds: Cut the plantains into circles for bite-sized pieces.
• Make diagonal slices: Angle the knife to create broader pieces.
• Try long strips: Slice lengthways for a different shape and presentation.
• Serve with beans: Pair the sweet plantains with savoury beans and rice.
• Add a savoury contrast: Serve alongside eggs or a spiced main dish.

Common mistakes to avoid

• Using green plantains: Choose ripe, yellow fruit with dark patches for the characteristic sweetness.
• Crowding the pan: Fry in batches so the slices brown instead of steaming.
• Overheating the oil: Keep it at medium heat and lower it if the plantains darken too quickly.
• Cutting uneven pieces: Aim for similar thickness so they cook at a similar pace.
• Skipping the drain: Set the cooked pieces on paper towel to remove excess oil.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over medium-low heat or in an oven until warmed through; they may be softer than when freshly fried.

Frequently asked questions