Name: Mariquitas Cubanas (Fried Plantain Strips) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Cuban
Ingredients: 6 cloves garlic (mashed to a paste); 1/4 cup fresh navel orange juice; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 1/3 cup olive oil; 1/2 teaspoon salt; Pinch of black pepper; 2 large green plantains; 1/2 cup oil for frying (any oil with a high smoke point); Salt to taste

Jump to Recipe

Mariquitas Cubanas (Fried Plantain Strips) are a beloved Cuban snack with big personality—crispy, golden ribbons of green plantain, hot from the fryer and ready to dunk in the zippy garlic mojo sauce. If you’ve ever wanted to bring a taste of Havana right to your kitchen, this is the recipe that will have you grinning with every crunchy, citrus-splashed bite. Whether served as a snack, appetizer, or party sensation, these plantain strips promise pure crowd-pleasing magic.

Mariquitas Cubanas (Fried Plantain Strips) Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about Mariquitas Cubanas (Fried Plantain Strips) is just how few ingredients you need, and how much flavor you get from each one. Each component brings something special to the party—from the starchy plantains down to the sunshiny citrus in the mojo sauce.

Green Plantains: Go for large, firm green plantains; their starchy texture ensures the signature crunch.
Oil for Frying: Any neutral, high-smoke point oil (like canola, peanut, or vegetable) will give the strips that dream-worthy crispness.
Salt: A pinch brings out the natural flavor and enhances the crunch factor. Sprinkle to taste right as the strips come out of the oil.
Garlic: Fresh, mashed garlic is the soul of the mojo—pungent, aromatic, and totally irresistible.
Navel Orange Juice: Sweet and tangy, this juice balances out the sharpness of the garlic and the tart citrus.
Lemon Juice: A splash of lemon brightens the mojo with classic citrusy zing.
Lime Juice: Lime’s boldness brings the dipping sauce to true Cuban form—a punchy finish you’ll crave.
Olive Oil: The backbone of the dipping sauce, adding richness and a velvety finish.
Black Pepper: Just a pinch in the mojo for subtle warmth and depth.

How to Make Mariquitas Cubanas (Fried Plantain Strips)

Step 1: Whisk Together the Mojo Sauce

Start by prepping the crave-worthy garlic mojo dipping sauce. In a small bowl, add your mashed garlic, fresh navel orange juice, lemon juice, lime juice, olive oil, salt, and black pepper. Whisk everything together until fully combined and luscious. Set it aside so those flavors can get cozy while you fry the plantains. Trust me, this sauce takes the Mariquitas Cubanas (Fried Plantain Strips) from tasty to unforgettable.

Step 2: Peel the Plantains

Grab your green plantains and use a sharp knife to create a shallow slice, lengthwise, from top to bottom. Slip your fingers under the thick peel and gently remove it. This might take a little patience, but it’s well worth it for perfectly peeled plantain strips with no bruising.

Step 3: Slice into Thin Ribbons

Use a vegetable peeler or mandolin, set as thin as possible, to shave the plantains lengthwise into delicate ribbons. The thinner, the better—aim for almost translucent slices. These paper-thin ribbons are what give Mariquitas Cubanas (Fried Plantain Strips) their iconic, shattering crunch.

Step 4: Fry to Perfection

Pour your frying oil into a large, heavy-bottomed pot and bring it to 400ºF over medium-high heat. Working in small batches, carefully slip 5-6 plantain strips into the hot oil. Don’t crowd the pot! Fry for 1-2 minutes, stirring gently, until golden brown and irresistibly crispy.

Step 5: Drain and Season

With a slotted spoon, transfer the cooked strips to a paper towel-lined plate, letting any excess oil drain off. Give them a generous sprinkle of salt while they’re still hot to help it stick. Serve up your Mariquitas Cubanas (Fried Plantain Strips) with a bowl of the mojo for dipping, and watch them disappear!

How to Serve Mariquitas Cubanas (Fried Plantain Strips)

Garnishes

If you want to add flair to your platter, scatter a little chopped fresh cilantro, or even some diced red onion, over just-fried strips. A final squeeze of lime over the whole batch can also add brightness. It’s simple, but makes Mariquitas Cubanas (Fried Plantain Strips) extra festive for any table.

Side Dishes

Mariquitas Cubanas (Fried Plantain Strips) are wonderful beside a bowl of Cuban black beans, as part of a classic sandwich spread (hello, Cuban sandwiches!), or served with roasted meats. Their crunch is also the perfect partner to creamy dips like guacamole or fresh avocado salsa.

Creative Ways to Present

Pile your Mariquitas Cubanas (Fried Plantain Strips) high in a rustic basket lined with parchment, or arrange them standing upright in fun glasses or coffee mugs for easy snacking. For parties, serve the mojo sauce in colorful ramekins so everyone can dunk and enjoy. They also look beautiful scattered alongside a pitcher of mojitos for a true tropical vibe.

Make Ahead and Storage

Storing Leftovers

If you’ve managed not to eat the whole batch, store leftover Mariquitas Cubanas (Fried Plantain Strips) in an airtight container at room temperature for up to two days. Just make sure they are completely cool before sealing, so they keep their crunch rather than getting soggy.

Freezing

Freezing cooked plantain strips isn’t ideal as it can affect their crisp texture. However, you can freeze peeled, sliced raw plantain ribbons between layers of parchment—just thaw and fry as needed for fresh snacks anytime.

Reheating

If they lose a bit of their crispness, pop the strips on a baking sheet and bake in a preheated 300ºF oven for about 5-7 minutes. They’ll crisp right back up and be ready for a dip in that magic mojo sauce!

FAQs

Can I use yellow or ripe plantains for this recipe?

For authentic Mariquitas Cubanas (Fried Plantain Strips), stick to green, unripe plantains. Yellow plantains are sweeter and softer, and won’t deliver that signature savory crunch.

What’s the best oil for frying the strips?

Choose a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Olive oil can be too strong and may burn at frying temperatures, so save it for the mojo sauce instead.

Is a mandolin required for slicing the plantains?

A mandolin makes slicing much easier and creates ultra-thin, even ribbons. But with a little patience, a sharp vegetable peeler will do the job nicely! Just be sure to work slowly and mind your fingers.

Can I prepare the mojo sauce in advance?

Absolutely! The mojo can be made a day ahead and chilled in the fridge—the flavors meld and deepen as it sits, making it even better when it’s time to serve with your Mariquitas Cubanas (Fried Plantain Strips).

How do I keep the plantain strips from sticking together while frying?

Don’t overcrowd the frying pot, and fry only a few ribbons at a time, gently agitating them in the oil with tongs or a spoon. This helps keep all the strips separate and perfectly crisp.

Final Thoughts

Once you try making Mariquitas Cubanas (Fried Plantain Strips) at home, you’ll quickly see why they’re always the first thing to disappear at any gathering. The homemade mojo brings the flavors to life, and the crunch is unbeatable. Grab some green plantains, fire up your fryer, and treat yourself to a genuine taste of Cuba!

Mariquitas Cubanas (Fried Plantain Strips) Recipe

★★★★★

5.1 from 6 reviews

Author: Noah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy these crispy and flavorful Mariquitas Cubanas, fried plantain strips served with a zesty garlic mojo dipping sauce. A popular Cuban snack that is simple to make and bursting with citrus and garlic flavors.

Instructions

Prepare the Garlic Mojo Dipping Sauce: Whisk together garlic paste, orange juice, lemon juice, lime juice, olive oil, salt, and pepper in a small bowl. Set aside.
Peel and Slice the Plantains: Peel the plantains and slice them thinly lengthwise using a vegetable peeler or mandolin.
Fry the Plantain Strips: Heat oil in a large pot to 400ºF. Fry the plantain slices in batches until golden brown and crispy, about 1-2 minutes per batch.
Serve: Drain the fried plantain strips on paper towels, season with salt, and serve with the prepared garlic mojo dipping sauce. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Cuban