Fried Sweet Plantains (Platanos Maduros)

5 from 1 vote

Fried sweet plantains are a deliciously versatile side dish that can brighten up any meal by adding a touch of sweetness to a savory meal.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish, Snack

Cuisine: Caribbean, Latin American

Servings:

Calories: 109kcal

Author: Kitrusy

Add enough oil to cover at least 0.5" of your pan/skillet. Heat the oil on med-high heat.
Prep your plantains by peeling them and slicing into 1" thick slices.
Gently add the slices to the hot oil and fry until the undersides are browned before flipping and frying the tops. When both sides are browned and the slices have softened (the edges will be dark) remove them to a plate.
Sprinkle with a pinch of salt for a balance of sweet and savory.
Store any leftovers in a container in the refrigerator for up to a week.

Use plantains whose skin is dark or even black for the best results.
Do not allow the oil to reach its smoke point a med or med low heat works best (I like using a light olive oil to fry them in)
The fried plantains will be soft and delicate (aka mushy) before they've cooled down. This is normal.
I advise against setting the fried slices onto paper towels as the towels may stick to them due to the sugar content and the plantains caramelized exterior once fried.
Well ripened plantains will remain soft and slightly wet once fried. The softer they are the sweeter they will be.