This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or appetizer any time of day.


Recipe Summary

5 mins
15 mins
10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.

  • Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.

  • Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

Cook's Notes:

If you would like, let plantain slices soak in salt water to retain a salty flavor for 20 to 30 minutes before frying.

Make sure plantains are ripe (mostly black). Unlike tostones, platanos maduros need only be fried once. Other popular toppings include garlic (powder or sauce), tomato (with mayo) sauce, sour cream (as in Honduras) and 1/2 teaspoon cinnamon (as in Venezuela) for even more added sweetness.

Nutrition Facts

540 calories; protein 2.3g; carbohydrates 57.1g; fat 37g; sodium 887.2mg. Full Nutrition