Maduros: Snacking in Latin America

Lejla Sabanovic

Lejla Sabanovic

Staff Writer

This is part of the ongoing Das Tor series “Global Eats,” in which T-birds share cooking stories  and recipes unique to their culture or travels around the globe.

Are you wanting a quick and easy snack that also provides more nutritional value than a bag of potato chips? You’ve come across the right article then! In honor of Regional Night at the beginning of the month, I decided to stick to the theme of Latin American culture by asking my good classmate, Frank Martinez, what his favorite snack recipe was. Frank eagerly shared what he calls “his own creation,” a snack called maduros. 

Maduros are fried plantains that are commonly served as a side dish in Caribbean and Latin American cuisine.  As we all know, plantains develop a sweeter taste the more they darken. How sweet your snack will be depends on how ripe your plantains are. Regardless, maduros will have a soft middle and crispy edges. What’s not to love?

Below is the full recipe for maduros. The next time you want a quick break from studying and want a small snack, try maduros! You won’t regret it! 

Maduros Recipe

Cooking Time: 10 minutes

Serving Size: 4

Ingredients: 

  • 2 ripe, blackened plantains
  • Frying oil (canola, vegetable, or your preference)

Procedure: 

  1. Cut a slit lengthwise in the plantains using a paring knife. Try not to cut into the flesh. Remove and discard the peels. Slice the plantains in a crosswise angle into a thickness of ½ inch. You should have around 12 pieces per plantain.
  2. Use a large skillet to heat ⅛ inch oil of your choice over a medium-high temperature. Once the oil is ready, add half the plantains, frying them until they are golden brown in color. Make sure to turn them every 2-3 minutes. You will know when the plantains are ready if they are caramelized, slightly crisp, and tender in the center.
  3. Use a slotted spoon to transfer the maduros to a place covered with a paper towel to drain the excess oil. Repeat with the remaining batch. Immediately serve. 

Note: This recipe was inspired by The New York Times recipe for Maduros.

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