Maduros with Mint Mojo (Fried Ripe Plantains with Garlic and Mint Sauce)

[Photographs: J. Kenji Lopez-Alt]

Note: Ripe plantains will be completely black—almost to the degree that you think you need to throw them out.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Maduros with Mint Mojo (Fried Ripe Plantains with Garlic and Mint Sauce)

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:15 minutes
Special equipment:12-inch non-stick or cast iron skillet
This recipe appears in: The Vegan Experience: Maduros with Mint Mojo


  • 1 cup light olive, canola, or vegetable oil
  • 2 large ripe (black, see note) plantains, peeled and cut into 3/4-inch disks on a slight bias
  • Kosher salt
  • 1 recipe Mint Mojo or Colombian-Style Ají


  1. 1

    Heat oil in skillet over medium heat until shimmering. Add the plantains in a single layer (the oil should come at least half way up their sides. If not, add more oil). Cook, shaking pan occasionally, until lightly golden brown on first side, about 2 minutes. Cook second side until light golden brown, about 1 minute longer. Reduce heat to low and continue cooking until dark golden brown and caramelized, about 4 minutes longer.

  2. 2

    Transfer plantains to paper towel-lined plate with a slotted spoon or spatula. Flip a few times to drain completely, then season immediately with salt. Serve immediately with Mint Mojo or Ají on the side.

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