Tajadas de Plátano Maduro are one of the most popular side dishes in Colombia and Latin America. This is a very easy Colombian side dish to serve with any main dish.
Tajadas de Plátano maduro (ripe plantains fritters) are one of the most popular side dishes in Colombia. If you follow this blog you may have noticed that Colombians eat plantains prepared in every form imaginable and this way is delicious and simple to make.
You’ll want to make extra as they tend to disappear off the plate before they make it to the dinner table. The best part about this recipe is that only requires two ingredients and it is easy and quick to make. This dish goes with everything and is absolutely irresistible.
What to Serve with this Dish?
These tajadas de maduro are caramelized on the outside and soft in the inside.
Some of my favorite main dishes to serve with these tajadas de maduro are steak with creole sauce, shredded beef, stuffed meatloaf and creamy rice with chicken and chorizo.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Plantains: Use yellow ripe plantains to make this dish, if the plantains have black spots the tajadas will taste sweeter.
Oil: You can use vegetable, canola or corn oil to fry the tajadas de plátano.
What are Plantains?
Plantain is a tropical and starchy vegetable from the banana family. They have to be cook before eaten. They can be fry, boil, grill and bake, and make savory or sweet dishes with them.
Unripe plantains are green and firm and ripe plantains are yellow with black spots and soft. The darker the skin the sweeter the plantain will be. It takes about 8 to 10 days for a green plantain to be ripe. If you don't find ripe plantains, just buy green ones and place them in a paper bag until ripen.
How to Make Tajadas de Plátano
- Peel the plantains and cut diagonal into about ½ inch thick slices.
- In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
- Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
How to Store Tajadas de Plátano?
The leftover ripe plantain fritters can be stored in an airtight container in the fridge for up to 4 days. You can reheat them in a frying pan, oven, or microwave.
More Plantain Recipes
Try my baked ripe plantains with cheese and guava paste, fried green plantains and ripe plantains with brown sugar syrup.
Tajadas de Plátano Recipe (Fried Ripe Plantain)
Ingredients
- 3 Large very ripe plantains
- ½ cup vegetable oil
Instructions
- Peel the plantains and cut diagonal into about ½ inch thick slices.
- In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
- Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
Claudia
These appear at Farmer's Market and I am never sure what to do with them. Now, I have bookmarked this and they are finally coming to my kitchen!
Bobbi Gadget
I LOVE Plantains! I first discovered this in Hawaii but also had a nice experience in San Francisco as well. There is also a bananna/custard mix that is also very delish- keep up the awesome work and nice picture by the way-
Bobbi G-
ericriveracooks
You're speaking my language, plantains!
eric
alexis
omg! i thought i was the only 1 who loved plaintains! me and my aunt make them every year on the holidays or just a random day! we also make empanadas! yum i love plaintains!
andrew_
VIVA LA PlATANOS!!!! I am of Colombian decent on my mothers side. I have finally had the earge to return to making platanos. I am excited to cook them myself for once. Glad to find this site with the recipe because it is hard to remember from watching my abuela make these when I was a kid visiting them in SoCal.
Gloria
My family loves tajadas de platano. You can also put some cheese on top, or cut it in cubes and spread some sugar on top.
Que ricooo.
Juan
I've tried to make plantains on my own can't seem to get them right... Growing up my mom prepared them perfectly, sweet and firm. Mine come out kind of soggy. Any suggestions?
Anonymous
Make sure oil is hot before placing in pan and put on paper towels right after done to soak up oil
Anonymous
Juan the sogginess and firmness depends on how ripe or unripe.
un idiota
delicioso.
Sonia
I am also Colombian living in South FL, and I most say that we eat tajadas with most of our meals,I discoverd that you can put a litle olive oil and I cook them in the air fryer and they are delicious, once in a while I make platano azado and then add a little bit of butter and cheese let it melt and OMG.