Fried Sweet Plantains (Plátanos Maduros) Recipe

Overhead view of fried sweet plantains served on a white plate lined with newspaper-style parchment, surrounded by ripe plantains, a cast iron skillet, and a linen cloth on a rustic wooden table.

Fried Sweet Plantains (Plátanos Maduros) Recipe

Tiffany

Golden, caramelized fried sweet plantains are a beloved side dish throughout the Caribbean and Latin America, especially in Cuban cuisine. They’re sweet, crisp around the edges, soft in the center, and pair beautifully with dishes like ropa vieja, black beans and rice, or mojo pork.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Servings 4 servings

Equipment

Skillet or frying pan
Tongs or spatula.
Paper towel-lined plate

Ingredients

2 very ripe plantains (mostly black skins are best)
4 tablespoons tablespoons neutral oil for frying(vegetable oil, canola oil, or light olive oil)
Pinch of salt optional

Instructions

Cut off both ends. Slice a shallow line down the length of the peel and remove the skin.
Cut the plantains diagonally into ½-inch thick slices.
Add oil to a skillet over medium heat.
Place the slices in a single layer and fry for 2–3 minutes per side until deep golden brown and caramelized.
Transfer to a paper towel-lined plate. Sprinkle lightly with salt if desired.
Serve warm. Best enjoyed immediately while soft and caramelized.