Learn how to make Fried Sweet Plantains in this quick and easy recipe. Freshly cut ripe plantains are fried in coconut oil until they’re caramelized to perfection. Serve this naturally vegan and gluten-free dish with a sprinkle of salt as a side dish or snack.
My husband and I were fortunate enough to spend some time in Costa Rica.
While we were there, we had access to a wonderful kitchen fully equipped to make a large majority of our meals.
On one of the first days of our trip we picked up a bunch of plantains and coconut oil – vowing to learn exactly how to make the perfect sweet fried recipe.
After a few burned batches, a smoke alarm, and a bunch of ripe plantains, we nailed down the technique and science behind cooking this perfectly caramelized side dish.
Learn how to cook plantains so you too can enjoy them all the time!
Serve these sweet pillows of goodness 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 a banana, but needs to be cooked before it can be enjoyed 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 store in their less ripened state (as pictured) or at an Asian or Latin market in their ripened form.
This fruit typically grows in India, Africa, Egypt, tropical America, Indonesia, and the Pacific islands.
Learn more about plantains here.
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.
How to Make Fried Plantains
The basic steps for making this fried plantains recipe are simple to follow:
- 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.
- Add coconut oil to a skillet over medium-low heat.
You can also use vegetable or another mildly flavored oil, but coconut will give it the best flavor.
- Cook the slices for 4-5 minutes per side.
Place in a single layer and make sure to not overcrowd the skillet. Work in batches if needed.
- Remove from pan once crispy and golden.
Serve with a sprinkle of salt.
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 after reheating it is best to reheat in a skillet with a bit of coconut oil. Warming them up in the microwave will give you mushy and not crispy plantains.
FAQs
It is not necessary to boil the plantains before frying.
It is ideal to use very ripe plantains for the best results.
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.
They may have been cooked too fast. You need to cook them on a lower temperature for a longer time.
Expert Tips and Tricks
- The riper the better. The flavor will be more naturally sweet.
- Medium-low heat is key. If the heat is too hot, you will end up burning the exterior of the plantains. Conversely, if the heat is too low, you will not get that crispy, sweet, and caramelized plantain exterior.
- Sprinkle with salt. This gives the perfect balance of sweet and savory.
- Low and slow. Cook at a lower temperature for longer time.
- Slice thicker. If the plantains are extra ripe, cut them on the larger side so they hold their form.
Make it a Meal
There are so many different dishes you can serve with fried plantains. Some of my favorites include:
- Gallo Pinto Recipe
- Baked Shrimp Scampi
- Mexican Shrimp Ceviche
- White Rice and Black Beans
- Pina Colada recipe
- Pineapple Chicken Stir-Fry
Fried Plantains Recipe
Learn how to make Fried Sweet Plantains in this quick and easy recipe. Serve this naturally vegan and gluten-free dish with a sprinkle of salt as a side dish or snack.
Ingredients
- 2 plantains ripened
- 3-4 Tbsp. coconut oil
- Salt to taste
Instructions
-
Cut plantains into 1-inch pieces at a diagonal.
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Add 1-2 tablespoons coconut oil to a large skillet over medium-low heat. Place half of the plantains, cut side-down, into the skillet in a single layer.
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Cook plantains for 4-5 minutes per side, or until they are crispy and golden. Repeat with remaining plantains.
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Serve plantains with salt, to taste, and enjoy!
Recipe Notes
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 after reheating it is best to reheat in a skillet with a bit of coconut oil. Warming them up in the microwave will give you mushy and not crispy plantains.
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