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

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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.

Recipe Facts

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

This Recipe Appears In

Nutrition Facts (per serving)
365 Calories
29g Fat
30g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 365
% Daily Value*
Total Fat 29g 37%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 694mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 2g
Vitamin C 124mg 622%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 510mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)