My love affair with fried plantains started so long ago. I ordered them whenever I grabbed Jamaican takeout. It wasn’t until I tried them at the crib for the first time that I realized how low maintenance they are. I slice ripe sweet plantains then fry them until that golden and caramelized on the outside and tender on the inside. And all it takes is 2 ingredients. Serve them up with some jerk chicken and rice and peas and get your whole life.
The amazing Aline from Brazilian Kitchen Abroad showed me how to make them.
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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.
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Sweet Fried Plantains Recipe
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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
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- 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.
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- 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.
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- 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.
Nutrition
Recipe Tips
- 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.
Recipe Help
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.
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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.