Sweet Fried Plantains

Sweet Fried Plantains 101: how to buy the right plantain, prepare, and serve perfectly sweet fried plantains with crispy caramelized edges and soft centers!

This post is my complete guide to ripe plantains with everything you need to know about them + some serving ideas!

What is a ripe plantain?

A ripe plantain is a fruit but you’ll find it served as a side “veggie” in Latin, Caribbean, and African cuisine.

So… is it like a banana?

Kinda. It looks like a banana but it’s much bigger and not as sweet and creamy as a banana which is why it’s usually not enjoyed raw, it has to be cooked in order to be caramelized, sweet and delicious!

What’s the difference with green plantains?

Green plantains are plantains that are not ripe yet, they’re starchy and used to thicken dishes like Ecuadorian Beans or Colombian Beans or fried and turned into Patacones (or Tostones, same thing) or chips.

Green plantains turn into ripe plantains, the ones you want for this recipe, if you keep them on your counter long enough!

How do you pick the right plantain for fried sweet plantains?

Super easy! Look for a plantain that is mainly yellow but with lots of black specks and spots.

Plantains are always good, even when they turn almost all black, but the blacker they get, the riper they are.

For super crispy edges and a firmer texture and mild sweetness, go for a mostly yellow plantain.

For a sweeter caramelized softer texture with crispy edges like the ones in the picture below, get a plantain that has lots of black specks.

For super sweet, super soft, go for an even darker plantain. This isn’t my favorite because yes it’s sweeter but the softer it is, the less oil you need to use or it’ll absorb way too much oil and it’ll mostly be a mushy texture!

How do you make plantains ripen faster?

Sitting on the kitchen counter in a warm climate will do the trick in a few days, even overnight hehe!

But if your plantains need some help, you can loosely wrap them in a paper bag and let them sit for a few days until ripe. The ethylene gas that’s naturally produced will speed up the ripening.

Or bake them in the oven unpeeled at 300F (150C) for 20-25 minutes or until ripe.

They’re getting too ripe!

I know! Mine get too ripe overnight! Pop them in the fridge and they’ll stop ripening!

How do you peel a plantain?

Ripe plantains peel like a banana so it’s quick and easy!

How to fry ripe plantains.

It’s super easy. All you need is a skillet and some neutral oil like canola, sunflower or vegetable.

STEP ONE: Cut the plantains. You can cut at an angle, lengthwise or even cube them. I like cutting them at an angle or lengthwise if I wanna use them as a side but I cube them when I wanna use them as a topping (like in this Kidney Bean Soup).

STEP TWO: Heat the oil. In a pan over medium heat, heat the oil until hot and ready for frying then add the plantains in batches and fry for 2-3 minutes per side or until caramelized and crispy. How to tell your plantain is done frying? It will turn bright yellow then caramelize and turn a golden brown color, that’s when it’s ready!

STEP THREE: Transfer to a clean plate and serve. Do not line with paper towels unless your plantain is on the firmer side as regular soft caramelized plantain will stick to the paper towels! No need to season them unless you want to.

Make-Ahead and Storing Instructions

Make-Ahead Instructions: Fried Sweet Plantains are best eaten as they’re made so I don’t recommend making them ahead!

Storing Instructions: Store leftovers in the refrigerator for up to 1-2 days, reheat in a skillet or in the oven or air-fryer for extra crispiness but keep in mind that these are best eaten as they’re made.