If you’ve never had maduros, you’re in for a treat! These sweet plantain bites are creamy and tender in the middle, while also being crisp on the outer edges, and can be served as a snack or side dish to the main course.
- Ripe plantains
- Vegetable oil, for frying
- Salt (optional)
- Fill a medium-sized pan with about 1-inch oil, or just enough for the plantains to float. Heat the oil over medium heat to about 350F.
- Line a large plate or baking dish with paper towels. Set aside.
- Peel and slice the plantains into ½ inch thick slices— you can cut the plantain diagonally or in half and slice lengthwise.
- Add the plantains to the hot oil and cook until golden on each side. They will cook fast so keep an eye on them! Flip them as soon as they are golden so they don’t burn.
- Transfer the plantains to the paper towel-lined plate to remove excess oil. Sprinkle with salt, if desired. Serve warm
- They are best when eating fresh but are still good for a few days if you store them in an airtight container.
- Category: Side
- Method: Pan-Fried
- Cuisine: Ecuadorian
Keywords: platanos, maduros, plantains, fried, ecuadorian, snack, side