Easy Fried Sweet Plantains
I don’t know about you, but seeing a plate of Fried Sweet Plantains just makes me happy. Crispy and golden on the outside but sweet and tender on the inside, they are the perfect complement to your rich and savory dishes. Although, I could just eat them any time of the day.
You will find sweet plantains on most Caribbean restaurant menus but when you find out how simple they are to make at home you may want to fry them up often. They can be enjoyed any time of the day but I love to serve them alongside a savory dinner entrée. Try pairing them with my citrus and rum shrimp skewers and red beans and rice for a satisfying and flavor-packed meal.
Sweet plantains = Ripe Plantains
Plantains may look like oversized bananas but they are far more versatile when it comes to cooking. They are definitely the workhorse of Caribbean cookery.
The first time I tried to make sweet plantains I didn’t realize they needed to be very ripe, so ripe that they are brown and look like they should be thrown in the garbage. I quickly found out that the color and ripeness of a plantain determines its flavor and how it should be used in recipes.
Fun Facts
1. Fried Sweet Plantains are commonly known as Maduros, Spanish for “ripe”.
2. Native to Southeast Asia, plantains belong to the same genus as bananas.
3. Because of their high starch content, plantains should not be eaten raw, unlike its cousin the banana.
4. Plantains are high in fiber and rich in Vitamins A and C, as well as Potassium.
Green, Yellow, Brown: What’s the best plantain to use for Sweet Plantains
If you have ever shopped for plantains, you may be surprised that they come in a variety of colors, bright green, yellow with brown spots or almost brown. Don’t bypass that sad looking brown plantain – It’s the prize when it comes to making Fried Sweet Plantains. You will also want to check for firmness. It should be soft when you give it a little squeeze and leave a slight impression.
Here’s a quick guide:
Brown
- Almost brown on the outside
- Soft when squeezed
- Use for maduros or desserts
Yellow
- Yellow skin with brown spots
- Firm when squeezed
- Use for stews and curries
Green
- Bright Green skin
- Very hard when squeezed
- Use for tostones or chips
Ingredients for making Fried Sweet Plantains
- Ripe Plantains – look for plantains that are brown or have lots of brown spots and are soft when you gently squeeze them. Similar in feel to an overripe banana.
- Oil – Use any high heat, neutral-flavored oil such as avocado, canola, vegetable or peanut oil.
Cutting and Peeling Plantains
Plantains make look like bananas, but peeling them is a bit different since they have a thicker skin, even when ripe. Start by cutting off both ends and slicing through the skin with a tip of a sharp knife. Then gently peel away the skin, being careful not to tear the fruit since it may be soft.
How to make Fried Sweet Plantains (Step-by-Step)
Step 1 – Prep your Ingredients and Equipment
- You’ll need a medium-sized non-stick skillet, a pair of tongs, and a paper towel-lined plate or tray.
- Peel each plantain and cut it into 1/2 inch diagonal slices (about 8 slices per plantain).
Cut plantain diagonally 1/2 inch thick
Plantains sliced and ready to cook
Step 2 – Cooking Plantains
- In your skillet, heat 1/3 cup of oil over medium heat until it begins to shimmer. To test if the oil is ready, dip then end of a wooden skewer or the handle of a wooden spoon into the pan – if small bubbles form around the wood, your oil is hot enough for frying.
- Using tongs, carefully place 8-10 plantain slices into the hot oil. Avoid overcrowding the pan so the plantains brown evenly. Very ripe plantains cook quickly – fry each side for about 30-60 seconds, until they’re soft, golden and have crisp, carmalized edges.
- Transfer the fried plantains to your paper towel-lined plate to absorb any excess oil. Serve warm and enjoy their sweet golden goodness.
Place plantain slices in hot oil
Turn slices to cook other side
Transfer to paper towel lined plate
Serve and enjoy
Storage and Reheating
Plantains reheat easily and retain their great flavor and texture as if you just made them. Making them an easy make ahead side dish.
- Store – Place plantains in an air tight container and store in the refrigerator up to 4 days.
- Reheat – Plantains reheat easily and retain their great flavor and texture.
- Microwave – place plantains on a microwave safe plate, and heat on high for 30 seconds at a time until warmed.
- Air fryer – preheat air fryer to 400°, place plantains in basket and heat for 4-5 minutes or until warmed through.
Your day can be sweeter with these Fried Sweet Plantains
Any time someone mentions Fried Sweet Plantains, it brings an instant smile. If you’ve never made them at home, grab a few ripe (brown) plantains and give it a try – you’ll be surprised how simple and satisfying they are.
Once you do, let me know in the comments how they turned out. I’d love to hear what you are serving them with from your kitchen.
Fried Sweet Plantains
Ingredients
- 3 ripe plantains
- ⅓ cup oil for frying neutral-flavored such as avocado, peanut, canola
Instructions
- Prep Equipment – Gather a medium-sized non-stick skillet, tongs, and a paper towel–lined plate or tray.
- Prep Plantains – Peel each plantain and cut it into ½-inch diagonal slices (about 8 slices per plantain).
- Heat the Oil – Add 1/3 cup of oil to the skillet and heat over medium until shimmering. Test it: dip the end of a wooden skewer or the handle of a wooden spoon into the oil—if small bubbles form, it’s ready.
- Fry the Plantains – Using tongs, carefully place 8–10 slices in the hot oil. Avoid overcrowding the pan so they brown evenly. Fry for 30–60 seconds per side, or until soft, golden, and caramelized around the edges. Transfer to the paper towel-lined plate, then continue frying the additional plantain slices in batches.
- Serve and Enjoy – Gently transfer the plantain slices to a serving plate or bowl. Serve warm and enjoy their sweet, golden goodness!
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