How to Make Fried Plantains (Easy Sweet Plantains Recipe)
These fried sweet plantains are made with ripe plantains sliced and pan-fried until caramelized on the outside and soft and sweet inside. This easy fried plantains recipe needs just two ingredients and a few minutes in the pan. Serve them as a side, snack, or, if you’re anything like me, eat half of them while you’re frying the rest.
Fried plantains are a staple throughout the Caribbean and in many other places where plantains are commonly eaten. Plantains can be cooked at different stages of ripeness, from green to fully ripe. I go into more detail about the different stages in my guide on how to boil plantains, but for this recipe, we’re using ripe plantains for that sweet flavor and soft center.
How ripe should plantains be for frying?
The best stage of ripeness depends on how sweet and soft you like your fried plantains. As plantains ripen, the skin changes from green to yellow and eventually develops black spots and patches. The inside also gets sweeter and softer.
- Mostly yellow: The plantain will be firmer and only mildly sweet when fried.
- Yellow with black spots: These are sweeter and softer, and the outside caramelizes nicely as they fry.
- Very ripe with lots of black: These will be much sweeter and softer inside, with deeper caramelization on the outside. If you like that soft, almost gooey center, this is the stage you want.
I usually let mine get ripe to slightly overripe before frying. There’s no one perfect stage, so choose your plantains based on the sweetness and texture you prefer.
If you have green plantains, you can leave them at room temperature until they ripen. This can take several days, but placing them in a brown paper bag can help speed up the process.
How to make fried ripe plantains
Ingredients
You only need two ingredients to make fried sweet plantains.
- Ripe plantains: Choose the stage of ripeness based on how sweet and soft you want them. I prefer mine ripe to slightly overripe.
- Oil for frying: Use enough oil to come about halfway up the plantain slices when pan-frying. A neutral oil with a high smoke point works well.
Step-by-step Instructions
- Peel the plantains. Cut off both ends and remove the skin. If your plantains are very ripe and soft, handle them gently so you don’t squish them while peeling.
- Slice the plantains. Cut them diagonally into slices about ½ to 1 inch thick. You can also cut them straight across into rounds or lengthwise into longer slices. Try to keep the pieces about the same thickness so they cook evenly.
- Heat the oil. Add enough oil to a large skillet to come about halfway up the plantain slices and heat over medium to medium-high heat.
- Fry the plantains. Add the slices to the hot oil in a single layer without overcrowding the pan. Fry for about 2–3 minutes per side, until golden brown and caramelized. Keep an eye on them, especially if the plantains are very ripe, since they can brown quickly.
- Drain and serve. Remove the fried plantains with a slotted spoon and place them on a paper towel-lined plate. Serve warm.
Tips for pan-frying plantains
Frying plantains doesn’t require deep frying or complicated temperatures. A skillet and a shallow layer of hot oil will get the job done.
- Cut the plantains evenly. Diagonal slices, rounds, or longer slices all work. Keeping them about the same thickness helps them cook at the same rate.
- Don’t slice them too thin. I usually cut mine about ½ to 1 inch thick. Thicker slices give you more of that soft center while the outside caramelizes.
- Make sure the oil is hot before adding the plantains. If the oil isn’t hot enough, the plantains will sit in it longer and absorb more oil.
- Don’t overcrowd the pan. Fry them in a single layer with a little space between the pieces so they don’t stick together.
- Watch them closely. Ripe plantains can go from beautifully caramelized to burnt pretty quickly, especially when they’re very ripe.
- Fry the edges if needed. When shallow frying thicker slices, you can stand them briefly against the side of the pan to brown the edges.
- Adjust the frying time to how you’re serving them. When I’m serving fried plantains as a side, I usually fry them a little less so they stay firmer. If I’m eating them on their own as a snack or appetizer, I like to let them get darker, softer, and more caramelized.
What to serve with fried plantains
I love eating fried plantains on their own, and I’ll usually eat quite a few while I’m still frying the rest. 😂
They also make an easy side for a Caribbean meal. Some of my favorite things to serve them with are stewed chicken, stewed lentils or black beans, macaroni pie, and coleslaw.
How to store and reheat fried plantains
Fried plantains are best when they’re freshly cooked, but you can store leftovers in an airtight container in the refrigerator for 2–3 days. Let them cool before storing. I sometimes line the container with a paper towel to help absorb excess oil.
To reheat them, warm the plantains in a skillet for a few minutes or use an air fryer until heated through. You can also microwave them, but they’ll stay softer rather than getting that caramelized exterior back.
Frequently Asked Questions
No. You don’t need to boil ripe plantains before frying them. Simply peel and slice the plantains, then add them directly to the hot oil.
Fry ripe plantains for about 2–3 minutes per side, or 4–6 minutes total. The exact time can vary depending on how ripe the plantains are, how thick you slice them, and how dark and caramelized you like them.
Use an oil suitable for frying, such as vegetable, canola, avocado, grapeseed, or coconut oil. Since we’re pan-frying rather than deep-frying, you only need enough oil to come about halfway up the plantain slices.
You can fry plantains at different stages of ripeness depending on the texture and sweetness you prefer. Mostly yellow plantains will be firmer and less sweet, while plantains with lots of black spots will be sweeter, softer, and more caramelized when fried.
Your plantains may not have been ripe enough. Plantains become sweeter as they ripen, so if you want very sweet fried plantains, wait until the yellow skin develops plenty of black spots or patches before frying.
Quick sides
If you try this fried sweet plantains recipe, leave a comment and rating below. I’d love to know how it turned out!
Recipe
Easy Fried Sweet Plantains
Ingredients
Method
- Cut off both ends of the plantains and remove the skin.
- Slice the plantains diagonally into pieces about ½ to 1 inch thick. Try to keep the slices roughly the same thickness so they cook evenly.
- Add enough oil to a large skillet to come about halfway up the plantain slices. Heat over medium to medium-high heat.
- Add the plantain slices to the hot oil in a single layer, making sure not to overcrowd the pan.
- Fry for 2–3 minutes, until the bottoms are golden brown and caramelized.
- Flip the plantains and fry for another 2–3 minutes, until golden brown.
- Remove the fried plantains from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Serve warm.
Nutrition
Notes
- The ripeness of the plantain will affect the sweetness and texture. Mostly yellow plantains will be firmer and less sweet, while very ripe plantains with plenty of black spots will be softer and sweeter.
- Very ripe plantains can brown quickly, so keep an eye on them while frying.
- For firmer plantains, fry until lightly golden. For a softer, more caramelized texture, let them fry a little darker.
Recipe Printed From ThisBagoGirl.com
