Fried Plantains

Sharing is caring!

Last Updated on October 6, 2023 by Toya

My go-to staple fried plantains recipe that’s quick and easy to make, full of irresistible tropical flavors, and and the perfect snack or side dish!

This easy sweet fried plantains recipe is very popular in my home.

Fried Ripe Plantains

Fried ripe plantains, also known as “plátanos maduros fritos” in Spanish, are a beloved dish enjoyed in many cultures. The natural sweetness and soft texture of ripe plantains make them an enjoyable treat.

Indeed, these are so good that I personally consider them one of my favorite snacks and can barely keep them on the plate during preparation.

If you want to learn how to make homemade fried ripe plantains, I’ll show you my tips and tricks below.

How to make fried plantains

Ingredients:

• 4 ripe plantains (they should be yellow with some black spots)
• Vegetable oil for frying (about 1/2 cup)
• Salt, to taste (optional)

Instructions

Select and prepare the plantains:

Choose ripe plantains with yellow skin and some black spots. I like mine a bit more firm with fewer black spots. But if you prefer yours to be sweeter, then note that the more black spots, the sweeter they’ll be.

Peel the plantains by making a shallow slit along the length of the skin. Gently remove the skin with your fingers.

Slice the Plantains:

Cut the peeled plantains into diagonal slices, about 1/2 inch thick. You can also slice them into rounds if you prefer.

Heat the Oil:

In a frying pan or skillet, heat the vegetable oil over medium-high heat. You’ll need enough oil to cover the bottom of the pan with about 1/4 inch of oil.

Fry the Plantains:

Once the oil is hot (about 350-375°F or 175-190°C), carefully add the plantain slices to the hot oil.

Fry the plantains for about 2-3 minutes on each side or until they are golden brown and caramelized.

Remove and Drain:

Using tongs, remove the fried plantains from the oil and place them on a plate lined with paper towels to drain any excess oil.

Season and Serve:

While the plantains are still hot, sprinkle them with a pinch of salt for a savory touch, or dust them with a mixture of cinnamon and sugar for a sweet variation. You can also add a touch of cayenne pepper for a spicy kick if you prefer.

Serve the fried ripe plantains as a side dish or a snack. They pair well with rice and beans, grilled meats, or can be enjoyed on their own.

Enjoy:

Eat the fried ripe plantains while they are still warm and crispy. The contrast between the sweet, caramelized interior and the slightly salty or sweet outer layer is simply delightful.

Tips & Tricks for perfect sweet fried plantains

• Choose ripe plantains: For the best results, use ripe plantains with yellow or black outer skin. These plantains will be sweeter and easier to cook.
• Use the right oil: Opt for neutral-tasting oils with a high smoke point, such as vegetable or canola oil, for frying. This will prevent the oil from imparting any unwanted flavors to the plantains.
• Don’t overcrowd the pan: To achieve crispiness, make sure to fry the plantains in small batches. Overcrowding the pan can result in uneven cooking and soggy plantains.
• Adjust cooking time: Depending on the thickness of the plantain slices, cooking time may vary. Keep an eye on the color and texture, adjusting the cooking time accordingly.