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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack.

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

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Recipe Facts

5

(1)

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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Ingredients

  • 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

Directions

  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. 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.

Special equipment

12-inch non-stick or cast iron skillet

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