Fried ripe plantains - Platanos maduros fritos
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
12 fried ripe plantains slices (6 per plantain)
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Cuisine
South American, American, Mexican, Caribbean, Colombian, Ecuadorian
Fried ripe plantains - Platanos maduros fritos
Description
This straightforward recipe starts with ripe plantains peeled and sliced either diagonally or lengthwise for manageable pieces that cook evenly. The slices are fried in medium-heat oil—such as avocado, sunflower, or peanut oil—where they quickly develop a golden crust while softening inside. Turning slices frequently prevents burning and ensures uniform cooking. Doneness is indicated by a golden color and the absence of white or pink flesh when pierced.
The fried plantains offer a rich, sweet flavor and soft texture with slightly crisp edges. Thicker slices or less ripe fruit require longer cooking and possibly more oil. After frying, the plantains are drained on paper towels to remove excess oil.
Serving warm, the plantains can be enjoyed plain or with a sprinkle of cheese. Adding cheese such as quesillo, fresh feta, mozzarella, or similar varieties provides a savory contrast to the plantains’ sweetness. For grated cheese, it's best to add it off the heat to allow gentle melting without burning.
Ingredients
- 2 plantain ripe
- cooking oil can use avocado, sunflower, peanut oil, for frying
Optional:
- Quesillo Cheese queso freso or feta if you want to experience the saltiness contrast with the sweetness of the plantain. Other options include grated mozzarella, monterey jack, or fontina if you prefer the yummy gooiness of melted cheese, for sprinkling or melting on top
Instructions
- Wash and peel the plantains
- Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to manage.
- Heat the oil over medium heat in a large frying pan and add the plantains
- The plantains will cook very quickly, make sure to turn them before they burn and cook until golden on each side. You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white inside it means that it is not yet fully cooked.
- Thicker slices and less ripe plantains will need longer to cook, and maybe more oil.
- Place the cooked plantains on a paper towel to drain any excess oil.
- Serve warm
Notes
- If adding cheese, sprinkle over hot plantains or leave them in the pan briefly to melt grated cheese without burning.
- Use ripe plantains for sweetness; less ripe plantains will need more oil and longer cooking.
- Slice diagonally or into halves for easier handling and even cooking.
- Drain fried plantains on paper towels to remove excess oil before serving.
User Reviews
Overall Rating
4.8
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