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If there’s one thing I will always make room for on my plate, it’s fried sweet plantains. These fried plantains come together in minutes with just ripe yellow plantain and oil. Sliced diagonally and fried in shallow oil, they turn sweet, soft, and crispy with a rich caramelized flavor. Whether served as a side, a snack, or the star of the plate, they deliver on flavor every time.
Only two key ingredients
- Very ripe yellow plantains – Mostly black with some yellow. The darker the peel, the sweeter and softer the plantain. But, don’t let it get too dark, this can mean spoilage.
- Neutral oil – Canola, avocado, or grapeseed oil works best for even frying without adding extra flavor. An oil with a high smoke point is what you are looking for.
Can I use green plantains?
Not for this recipe. You need super ripe yellow plantains with some black skin to get the soft, sweet interior and deep caramelization. Green plantains aren’t sweet so they wouldn’t work for this recipe.
Commonly Asked Questions
You can, but they won’t get that same rich caramelization or texture. A shallow fry in oil is the traditional and best method for maduros.
Let them cool completely, then refrigerate in an airtight container. Reheat in a skillet or air fryer for best texture.
Use a neutral oil with a high smoke point like canola, avocado, or grapeseed oil.
Not for this recipe. You need super ripe plantains with mostly black skin to get the soft, sweet interior and deep caramelization.
These plantains go great with pollo guisado, picadillo, oxtail and more. I eat them mainly with Jamaican and Latin dishes.
Fried Sweet Plantains (Maduros)
Ingredients
- 3 plantains, very ripe
- Neutral oil
Instructions
- Cut off both ends of the plantain. Make a shallow lengthwise slit through the peel and remove it gently. Slice diagonally about ½″ thick. Or slice through the center and then diagonally.
- Add oil in a large nonstick skillet, enough to cover the bottom by 1/2 an inch. Heat over medium until shimmering but not smoking, the plantain should sizzle when dipped.
- Lay slices in a single layer, overcrowding makes them soggy so do this in batches if needed. Fry for about 2–3 minutes per side, until deeply golden with caramelized edges. Flip gently. If browning too fast, lower the heat. They are done when golden but I like them extra crispy so I might cook it longer.
- Transfer to a paper towel lined plate to drain excess oil. While still warm, optionally sprinkle with a pinch of salt.
- Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
