Fried Plantains might be quick and easy to make but boy oh boy do they slap! That means they taste amazing boos. You start by slicing ripe sweet plantains then you fry them until that golden irresistible caramelized texture develops making them crisp on the outside and perfectly soft and tender on the inside. With just 2 ingredients in this fried plantains recipe, they can be made in no time. You can serve them up as a snack or as a side dish so delish it might compete with the attention of the main course.
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My love affair with fried plantains started so long ago. I ordered them whenever I grabbed Jamaican takeout because they are absolutely necessary. There’s nothing like that caramelized exterior with a soft, sweet interior. It wasn’t until I tried them at the crib for the first time that I realized how low maintenance they are. The amazing Aline from Brazilian Kitchen Abroad showed me how to make them.
The Lowdown of the Best Fried Plantains Recipe
Cuisine Inspiration: Caribbean and Jamaican Vibes boo
Primary Cooking Method: Pan frying
Dietary Info: Gluten-Free and Vegetarian but can be made Vegan with a simple swap
Key Flavor: The natural sweetness of ripe plantains, deepened by the frying process and richness of butter
Skill Level: Easy (No Sweat, Fam!)
Ripe and Ready
Using just-ripe plantains ensures the perfect balance between sweetness and structure, giving you slices that hold up in the pan but melt in your mouth.
Crispy Edges
The frying process gives each slice a caramelized crispy edge.
Versatile Snacking
Serve these up as a side, a dessert, or a sweet snack. Do you boos!
Quick and Easy
Super short ingredient list and an even shorter cook time. Win, win!
Ingredients You’ll Need to Make Fried Sweet Plantains
- Plantains: Make sure these babies are very ripe. I’m talking mostly black everywhere ripe so you can get that perfect sweet caramelized flavor.
- Butter: We are using cold cubed butter to create that rich, golden brown goodness during frying.
How to Fry Plantains
Step 1: Prep the Plantains and Start Frying
- Start by peeling your ripe plantains then slice them on a diagonal about an inch thick. You can slice thinner if you want them a bit more crisp.
- Toss some butter into a large skillet over medium heat then add in the plantain slices in an even layer. Make sure you don’t overcrowd.
- This process takes some time but you will start to notice some browning happening. Use your kitchen tongs to flip them as they cook and watch the butter so it doesn’t burn.
PRO TIP: It can sometimes bit a bit harder to peel ripe plantains because they are so sticky. To make it easier, cut off both ends then make a lengthwise slice along the ridges of the skin to peel away super easy.
Step 2: Fry Until Golden
- Keep adding in your butter as they continue to brown.
- In the end, they should be a nice golden brown color. Remove and rest them on a paper towel to absorb excess butter then serve them up crispy and hot.
How to Serve Sweet Fried Plantains
- Classic Touch: Dust them with a bit of cinnamon or cinnamon sugar for a nice warm spice switch up.
- Dips: Serve along with some delish caramel sauce or chocolate ganache for a sweet dessert option.
- Plantain Split: Forget the banana split y’all. Serving up a sweet fried plantains split is boss moves. Serve along with vanilla ice cream, strawberry ice cream, mocha ice cream and some whipped cream.
- Throw on a Sandwich: Toss these on a cuban sandwich with some ham or roasted pork for a sweet touch.
- Caribbean Vibes: Ain’t nothing like this fried plantain recipe served along with some jerk chicken, rice and peas and curry goat!
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Recipe Substitutions
- Plantains: Ripe bananas are a great substitute even though you will get a slightly different texture and flavor profile.
- Butter: Replace with ghee if you want to keep that rich buttery flavor in tact. Or you can use an oil like coconut oil to add another element of flavor.
Recipe Variations and Additions
- Vegan: Just swap out the butter for your fave plant-based version to make these for your veggie boos.
- Aromatic Touch: Toss a little vanilla or almond extract into the skillet to warm up the flavors.
- Rum: I love just a drizzle of rum into the pan for a special adult spin. You can flambe them just like bananas foster too boos!
- Fritters: Just like with my banana fritters, you can toss the plantains in a fluffy batter and fry them up for a unique twist.
- Chips: Slice those plantains super thin and fry until they are crispy for a delish snack.
Expert Tips and Tricks for this Fried Plantain Recipe
- Ripe: I’m talking ripe ripe. Make sure your plantains are mostly black in color with very little yellow on them before you fry them up.
- Uniform: Make sure the slices are uniform in size so they all fry evenly.
- Pat Dry: Make sure you dry those slices super well to get rid of as much moisture as possible. This will help them crisp up better.
- Grab a Great Skillet: Make sure you get a good non-stick pan or use a well-seasoned cast iron to fry plantains in.
How to Store
- Fridge: Make sure the fried sweet plantains are cooled to room temp then wrap in plastic wrap or add to an airtight container. They will stay for up to 2 days.
- Freezer: Flash freeze by adding in a single layer to a baking sheet and freezing for about 2 hours then add to a zip-top bag removing as much air as possible then keep frozen for up to 3 months.
- Reheating: Maintaining the crispy texture is key. Toss in the oven at 400 F or in an air fryer at 375 F to crisp them back up. About 5 minutes should do it.
Frequently Asked Questions
Usually, grocery stores will sell plantains while they’re still green (or yellow if you’re lucky) which means you’ll need to plan ahead before you can make fried sweet plantains. I like to leave mine on the kitchen counter until they get black and super ripe.
Listen boos, and listen carefully. Your sweet plantains won’t be sweet if they ain’t basically black. I’m talking mostly black with little yellow remaining. If you fry them while they are green or yellow, they won’t be sweet.
Plantains are longer, firmer, and have thicker skin than regular bananas. Before they are ripe, they are also less sweet and super starchy. Unlike bananas, plantains must be cooked before you eat them.
Other Great Caribbean Recipes
- Curry Chicken
- Brown Stew Chicken
- Jamaican Beef Patties
- Ackee and Saltfish
- Saltfish Fritters
- Jamaican Oxtails
Sweet Fried Plantains
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2-3 very ripe plantains peeled and sliced
- 1/4 cup cold butter divided into 4 cubes
Instructions
- Heat a large skillet over medium heat, then add 1 cube of cold butter.
- When the butter starts to melt add the plantains – be sure to not crowd the pan.
- Add another cube of butter, and let the plantains fry in the butter for about 3 minutes, or until they are golden.
- When the plantains are golden, flip them using a pair of tongs so they can fry on the other side and add another cube of cold butter and fry.
- Add the last bit of butter and let the plantains fry until they are golden and nicely caramelized.
- When the plantains are golden, remove them from the pan using a pair of tongs, and place them on a plate lined with paper towels to cool.
Notes
- Fridge: Make sure the fried sweet plantains are cooled to room temp then wrap in plastic wrap or add to an airtight container. They will stay for up to 2 days.
- Freezer: Flash freeze by adding in a single layer to a baking sheet and freezing for about 2 hours then add to a zip-top bag removing as much air as possible then keep frozen for up to 3 months.
- Reheating: Maintaining the crispy texture is key. Toss in the oven at 400 F or in an air fryer at 375 F to crisp them back up. About 5 minutes should do it.
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This is the easiest recipe to make and the plantains are delicious. I like to enjoy them with roasted peanuts.
These were delicious! I’ve always fried sweet plantains in oil; but I like the taste of the butter so much better. I did my first batch over medium heat in my cast-iron for three minutes on the first side, and they got a little more burnt then I like them. Next time I will check them a little earlier! Thank you for this recipe 😀
I made your fried plantains. So simple and the best taste. This recipe allows the plantain to be the center of attention rather than covered up by other flavors. We ate them as is. Will eat them with vanilla ice cream next time.
OMG!!!!! You are the real deal. I have tried a lot of different recipes from a lot of other “world-known” cooks and your recipes have them beat by a mile. Never have I made rice and peas that taste sooooooo good, full of flavor and not be gummy. AND my stew chicken can now put Golden Crust out of business thanks to you. The thick rich gracy just sticks to the succulent caramalized chicken. I can’t wait to try more recipes. I bow down to greatness. You rock Queen!
Luv your recipes and books. Thank you for Caribbean flavors made easy.
I’ve watch cooking shows and they are serving them in a sweet caramelized sauce, it almost looks like brown sugar mixed in butter and cooked.
We made these tonight and to my surprise it was so easy and they tasted great! My husband and I loved them.
I’m making these tonight with grilled steak n salad.