Fried Ripe Sweet Plantains

Why You’ll Love This Recipe

• Uses only one main ingredient—ripe plantains—and minimal oil.
• Naturally sweet with no added sugar needed.
• Pairs beautifully with both savory and sweet dishes.
• Quick to prepare and cook, perfect for busy weeknights or weekend treats.
• A staple comfort food across the Caribbean, Central, and South America that’s easy to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe plantains (with black or heavily speckled yellow skins)
• Neutral oil for frying (vegetable, canola, or coconut oil)
• Pinch of salt (optional)

Directions

1. Choose ripe plantains—skins should be mostly black or very dark yellow with black spots. These are soft and very sweet.
2. Peel the plantains: cut off both ends, score the skin lengthwise, and remove the peel.
3. Slice plantains diagonally into ½-inch thick pieces for more surface area and beautiful caramelization.
4. Heat about ¼ inch of oil in a skillet over medium heat. Test with a small piece of plantain—it should sizzle gently.
5. Add plantain slices in a single layer. Fry for about 2–3 minutes per side until deep golden brown and slightly caramelized. Adjust heat as needed to avoid burning.
6. Remove from oil and place on paper towels to drain excess oil.
7. Sprinkle with a tiny pinch of salt (optional) and serve warm as a side, snack, or topping.

Servings and timing

This recipe makes about 2–3 servings from 2 large ripe plantains.
Prep time: 5 minutes
Cooking time: 6–8 minutes
Total time: 10–15 minutes

Variations

• Baked plantains: For a lighter version, brush slices with oil and bake at 400 °F (200 °C) for 20 minutes, flipping halfway through.
• Coconut flavor: Fry in coconut oil for a subtle tropical twist.
• Cinnamon touch: Sprinkle cinnamon or drizzle honey over hot plantains for a dessert feel.
• Double-fried: For crispier edges, remove plantains halfway cooked, flatten slightly, and fry again for 30–40 seconds per side.
• Savory pairings: Serve alongside rice and beans, grilled meats, or eggs for a hearty meal.

Storage/Reheating

Store leftover fried plantains in an airtight container in the refrigerator for up to 2 days.
To reheat, warm them in a skillet over low heat until soft and heated through, or in the oven at 350 °F (175 °C) for 5–7 minutes. Avoid microwaving—they can become mushy.

FAQs

How do I know when plantains are ripe enough?

Look for plantains that are very soft with black or darkly spotted skins. The darker the skin, the sweeter the plantain.

Can I fry green plantains the same way?

No—green plantains are starchy and better suited for tostones (twice-fried savory plantains). Ripe plantains are used for sweet versions like maduros.

What oil is best for frying plantains?

Neutral oils like vegetable, canola, sunflower, or coconut oil work well. Avoid olive oil—it can burn at higher heat.

Why are my plantains burning before they cook through?

The heat may be too high. Lower to medium and allow them to cook slowly so sugars caramelize instead of burning.

Can I make them in an air fryer?

Yes—brush plantain slices lightly with oil and air fry at 375 °F (190 °C) for about 8–10 minutes, flipping halfway through.

Are fried ripe plantains healthy?

They’re naturally sweet and full of potassium and fiber. While fried, they can still be part of a balanced meal when eaten in moderation.

Can I freeze fried plantains?

Yes. Let them cool completely, freeze in a single layer, then store in a freezer bag. Reheat in an oven or air fryer until warm and crisp.

Why add salt to something sweet?

A light sprinkle of salt enhances the natural sweetness of the plantains and balances the flavor.

What dishes go well with sweet plantains?

They pair wonderfully with rice and beans, roasted chicken, jerk pork, eggs, or as a side to Cuban, Dominican, or West African dishes.

Can I make them ahead of time?

They taste best fresh, but you can fry them a few hours ahead and reheat in a skillet or oven before serving.

Conclusion

Fried ripe sweet plantains are one of the simplest yet most satisfying dishes you can make. With their crispy golden edges, caramelized sweetness, and soft interior, they bring comfort and warmth to any meal. Whether served as a side, snack, or dessert, this classic recipe proves that sometimes the best flavors come from the simplest ingredients.

Fried Ripe Sweet Plantains

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Golden, caramelized slices of ripe plantain fried until crisp at the edges and tender inside. Known as maduros across Latin America and the Caribbean, these sweet fried plantains are simple, naturally delicious, and perfect as a side or snack.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 2–3 servings
• Category: Side Dish
• Method: Frying
• Cuisine: Latin American
• Diet: Vegan

Ingredients

• 2 large ripe plantains (skins mostly black or heavily speckled)
• 1/4 cup neutral oil for frying (vegetable, canola, or coconut oil)
• Pinch of salt (optional)

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Instructions

1. Select very ripe plantains—skins should be mostly black or dark yellow with black spots.
2. Peel the plantains by cutting off both ends, scoring the skin lengthwise, and removing the peel.
3. Slice plantains diagonally into 1/2-inch thick pieces for even cooking and caramelization.
4. Heat about 1/4 inch of oil in a skillet over medium heat. Test with a small piece of plantain—it should sizzle gently.
5. Add plantain slices in a single layer, ensuring they don’t overlap. Fry for 2–3 minutes per side until deep golden brown and caramelized.
6. Adjust heat as needed to prevent burning while ensuring the centers cook through.
7. Transfer fried plantains to paper towels to drain excess oil.
8. Sprinkle with a pinch of salt (optional) and serve warm as a side, snack, or topping.

Notes

• Choose plantains with mostly black skins for the sweetest flavor.
• Cook on medium heat—too high will burn the sugars before the inside softens.
• For a lighter version, bake or air fry instead of deep frying.
• A sprinkle of salt balances the sweetness beautifully.
• Best served fresh but can be reheated in the oven or skillet.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 14g
• Sodium: 60mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg