Fried Sweet Plantains Recipe

This quick and easy Fried Sweet Plantains recipe is the most satisfying combination of crispy, sweet, and salty. Freshly cut ripe plantains are fried in coconut oil until they’re caramelized to perfection. Once you get the technique under your belt, you’ll be serving this traditional and naturally vegan and gluten-free side dish all the time.

Homemade Fried Plantains

I have been fortunate enough to spend some time in Costa Rica.

While I was there, I had access to a wonderful, fully equipped kitchen to make a majority of my meals.

On one of the first days of the trip, I picked up a bunch of plantains and coconut oil, vowing to learn exactly how to make this perfectly sweet fried plantain recipe.

After a few burned batches, a smoke alarm, and a bunch of ripe plantains, I nailed down the technique and science for getting that beautiful—and delicious—caramelization.

And you can learn how to cook plantains so you too can enjoy them all the time, too!

These sweet pillows of goodness are a great side dish. Serve them alongside your favorite rice and beans (like this Gallo Pinto!) or just eat them by themselves as a snack.

What is a Plantain?

A plantain is a fruit that looks very similar to regular bananas, but it has thicker skin and needs to be cooked before it can be enjoyed. You’ll commonly see them in the form of fried plantains, plantain chips, or tostones.

They get sweeter as they ripen and are often hard and starchy when still in their pale yellow and green state.

You can find plantains in your local grocery stores in when they’re less ripe (as pictured) or at an Asian or Latin market in their ripened form.

This fruit typically grows in India, West Africa, Egypt, the tropics of the Americas (like Puerto Rico), Indonesia, and the Pacific Islands. While different cultures have their own methods for preparing the starchy plantain, this basic technique is quite simple to cook up.

Learn more about plantains here.

Ingredients

The simple ingredients you need to make this sweet fried plantains recipe at home are:

• Plantains. You should be able to find some at your local supermarket. Look for yellow ones that are riper with brown or black spots if you plan on using them right away. Green plantains need time to ripen, otherwise they will be hard and not as tasty.
• Coconut oil. Essential for that slightly sweet and caramelized flavor. Don’t sub with vegetable oil or olive oil if at all possible, as the outcome will be very different.

How to Make Fried Plantains

The basic steps for making this fried plantain recipe are simple to follow:

How to Ripen Plantains?

Unlike bananas, you want your plantain to be a rather dark yellow color with splotches of black before you use them to make this recipe. (See this article here.)

As you can see in the picture above, most plantains purchased at the grocery store still have a bit of green to them.

To ripen simply leave them out on the counter for 3-5 days until they turn the perfect color.

Peel and Slice the Plantains

Peel and slice the plantains at a bias, or at a diagonal, and about ½-¾ inch thick.

If your plantains are less ripe than preferred, cut them a bit thinner so they will cook up more fully. However, if they are fairly ripe cut them a bit thicker so they will hold their form.

Sauté on the Stove

Add coconut oil to a large skillet over medium-low heat. Medium-high heat will cook the ripe sweet plantains too fast and they won’t turn out well.

You can also use vegetable or another neutral tasting oil, but coconut will give it the best flavor.

Place in a single layer and make sure to not overcrowd the skillet. Work in batches if needed.

Cook the plantain slices for 4-5 minutes per side.

Remove from the pan once they have crispy edges and are golden brown. Use a slotted spoon and set the slices on a paper towel-lined plate.

Serve with a little coarse sea salt to contrast with the caramelized sweetness.

Meal Prep and Storage

• To Prep Ahead: These can be made in advance and stored until ready to enjoy.
• To Store: The best way to store is in an airtight container in the refrigerator. This dish will keep for up to 3-4 days after cooking.
• To Freeze: Seal fried plantains in an airtight freezer-safe container for up to 3 months.
• To Reheat: In order to get that crispy coating to reappear, it is best to reheat in a skillet with a bit of coconut oil. Warming them up in the microwave will give you mushy—not crispy—plantains.

Do you boil plantains before you fry them?

It is not necessary to boil the plantains before frying. In fact, this could result in mushy plantains which are less appealing. The beauty of this dish is its simplicity.

How ripe should plantains be for frying?

It is ideal to use very ripe plantains for the best results. Avoid overly green or bright yellow plantains without spots. Those that are underripe will be hard and less flavorful.

Do fried plantains taste like bananas?

While the two look the same, they do not taste like one another. Plantains range from savory to sweet, and are more firm and starchy than bananas. Plantains have less sugar than bananas but are a good source of fiber and vitamin C.

Why are my fried plantains hard?

Two reasons: They may have been cooked too fast, so you need to cook them on a lower temperature for a longer time. Or, you used unripe plantains.

Expert Tips and Tricks

• The riper the better. The flavor will be more naturally sweet.
• Sprinkle with salt. This gives the perfect balance of sweet and savory.
• Low and slow. Cook at a lower temperature for longer time. If it’s too hot, your interior will be undercooked and your exterior will burn.
• Slice thicker. If the plantains are extra ripe, cut them on the larger side so they hold their form.

What to Serve with Fried Plantains

There are so many different main dishes you can serve with fried plantains. 

Fry plantains at home as the perfect side dish for Gallo Pinto Recipe, Baked Shrimp Scampi, Pineapple Chicken Stir-Fry, and Mexican Shrimp Ceviche.

Of course, you can go simple and serve it alongside White Rice and Black Beans.

These also make a great dessert over ice cream!

Don’t forget the Piña Colada!