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Ingredients
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Plantains
For frying
Optional finishing
Method
Prepare plantains
Peel and slice
Choose ripe plantains with mostly black skin and a soft yield when pressed. Cut off both ends. Make a shallow longitudinal slit in the skin and peel away the skin. Slice each plantain diagonally into 1/2-inch (about 1.2 cm) thick slices. Diagonal slices increase surface area and caramelization.
If plantains are very ripe and soft, you can slice them lengthwise for larger pieces (about 1/2" thick) — adjust frying time as noted below.
Frying
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (preferably cast-iron or stainless steel) so oil is about 1/4 inch deep. Heat over medium heat until shimmering but not smoking, about 325–350°F (160–175°C). You should see small ripples on the surface.
Fry plantains (first side)
Working in a single layer (do not overcrowd), add plantain slices to the hot oil. Fry undisturbed for 2–3 minutes until the underside is golden and caramelized. Use tongs or a slotted spatula to flip them carefully.
Fry plantains (second side)
Fry the flipped slices for another 2–3 minutes until both sides are deep golden-brown and the plantains feel tender when pressed with a spatula. For very ripe, thin slices this may take less time; for thicker or less-ripe pieces add 1–2 minutes per side.
Drain and season
Remove plantains to a plate lined with paper towels to drain excess oil. While still hot, sprinkle with the teaspoon of salt and toss gently so salt adheres. If using butter, add the 1 tablespoon of butter to the hot pan for a few seconds, swirl until melted, then quickly toss the drained plantains in the buttery oil for extra sheen and flavor.
Finish and serve
Transfer maduros to a serving plate. If desired, sprinkle with 1/4 cup crumbled queso fresco or cotija for a salty contrast, or drizzle 1 tablespoon honey or maple syrup for extra sweetness. Serve immediately with lime or lemon wedges on the side to brighten the flavor. Maduros are best eaten hot and slightly crisp at the edges, with a soft caramelized interior.
Leftovers: refrigerate in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven or in a skillet over medium heat to re-crisp; microwaving will make them soft.