Fried Sweet Plantains
Ripe plantains turn sweet and almost custardy when they hit a hot pan, and the edges caramelize to a deep brown. Across the Caribbean they go next to jerk chicken, stews, rice and beans or a plate of eggs. The only trick is ripeness: wait until the skins are mostly black, then fry over medium heat so the sugar browns without burning.
By Mei Lin Tan
Published
- Prep Time
- 5 mins
- Cook Time
- 15 mins
- Total Time
- 20 mins
- Servings
- 4 servings
How do you make Fried Sweet Plantains?
To make fried sweet plantains, peel 3 very ripe plantains with mostly black skins and slice them on a long diagonal about 1 cm thick. Heat 4 tbsp oil in a large skillet over medium heat and fry the slices in a single layer for 2-3 minutes per side, until deep golden-brown and soft. Drain on paper towel, sprinkle with salt and serve hot.
- Total time
- 20 mins
- Calories
- 280 per serving
- Protein
- 2 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Equipment
Large non-stick or cast-iron skillet · Sharp knife · Thin spatula or tongs · Plate lined with paper towel
Quick Directions
Peel the plantains
Trim the ends, slit the skin along a ridge and peel it off.
Slice
Cut the plantains on a long diagonal into slices about 1 cm thick.
Heat the oil
Heat 3 tbsp of the oil in a large skillet over medium heat until it shimmers, about 2 minutes.
Fry in batches
Fry the slices in a single layer for 2-3 minutes per side until deep golden and soft.
Drain and season
Lift the plantains onto the paper-towel-lined plate, sprinkle with the salt while they are hot and serve right away.
Step-by-Step Instructions
Follow these detailed steps to make the perfect fried sweet plantains.
Peel the plantains
Cut both ends off each plantain. Run the tip of a knife lengthwise along one of the ridges, just through the skin, then peel the skin away with your thumbs. Ripe plantain skins come off easily; if they cling, cut a second slit on the other side.
Slice
Cut the plantains on a long diagonal into slices about 1 cm thick. The longer, oval slices give you more surface to caramelize.
Heat the oil
Heat 3 tbsp of the oil in a large skillet over medium heat until it shimmers, about 2 minutes. A slice dropped in should sizzle gently straight away.
Fry in batches
Lay the slices in a single layer without crowding the pan. Fry for 2-3 minutes per side, turning once, until both sides are deep golden-brown with darker edges and the centres feel soft when pressed. If they brown too fast before softening, turn the heat down a little. Add the remaining oil for the second batch.
Drain and season
Lift the plantains onto the paper-towel-lined plate, sprinkle with the salt while they are hot and serve right away.
Recipe Tips
- Ripeness matters more than anything else. Yellow plantains with a few black spots fry up firmer and less sweet. Mostly black skins that give like a ripe peach make the softest, sweetest result.
- Medium heat is the right setting. Ripe plantains are full of sugar, so high heat burns the outside before the middle turns creamy.
- Green plantains are a different dish. They are starchy rather than sweet and are better twice-fried and flattened as tostones.
Variations
- Air fryer: toss the slices with 1 tbsp oil and air fry at 200°C (400°F) for 10-12 minutes, turning halfway, until browned and soft.
- Oven: toss with 2 tbsp oil and bake on a parchment-lined tray at 220°C (425°F) for 15-20 minutes, turning once.
- Sweet: skip the salt and sprinkle with cinnamon and a little sugar for a quick dessert.
- Spicy: finish with a pinch of cayenne or a squeeze of lime with the salt.
Nutrition (per serving)
| Calories | 280 |
|---|---|
| Protein | 2 g |
| Carbs | 47 g |
| Fat | 10 g |
| Saturated fat | 1 g |
| Fibre | 3.5 g |
| Sugar | 22 g |
| Sodium | 150 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Fried plantains are best fresh, but leftovers keep in an airtight container in the fridge for up to 3 days.
- Reheat
- Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 180°C (350°F) oven or air fryer for 5-8 minutes, until hot. The microwave makes them soft and limp.
Fried Sweet Plantains FAQs
How ripe should plantains be for frying?
For sweet fried plantains, the skins should be mostly or completely black and the fruit should give slightly when pressed, like a ripe peach. Yellow plantains with black spots work but are firmer and less sweet. Green plantains are too starchy for this recipe.
How can I ripen plantains faster?
Keep them at room temperature in a closed paper bag, ideally with a ripe banana or apple. Green plantains can take a week or more to turn black. Yellow ones usually need 3-5 days.
What is the difference between plantains and bananas?
Plantains are larger, firmer and starchier than dessert bananas and are almost always cooked. As they ripen they get sweeter, but even black-skinned plantains hold their shape in the pan better than bananas.
Are fried sweet plantains vegan and gluten-free?
Yes. This recipe uses only plantains, vegetable or coconut oil and salt, so it is vegan and naturally gluten-free.
What do you serve fried sweet plantains with?
Serve them with jerk chicken, curries, stews, rice and beans or black bean dishes, or alongside eggs at breakfast. Their sweetness balances spicy and salty food.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
