Sweet Plantains Recipe

Peel and slice

Use ripe plantains (yellow with black spots) for maximum sweetness. Cut off the stem ends. Make a shallow lengthwise slit through the peel and remove the skin. Slice the plantains on a bias into 1/3-inch (about 8 mm) thick diagonal slices for increased surface area and caramelization.

Heat oil

Pour about 1 cup vegetable oil into a large skillet (enough to cover the bottom with 1/4-1/2 inch oil). Place over medium heat and warm until shimmering but not smoking, about 325–350°F (160–175°C). You can test by dropping a small piece of plantain; it should sizzle gently.

Add plantain slices to the hot oil in a single layer without overcrowding the pan (work in batches if needed). Fry for about 2–3 minutes on the first side, until the underside is golden and beginning to caramelize. Flip each slice and fry another 1.5–2 minutes until both sides are deep golden brown and tender. Adjust heat as needed so they brown evenly without burning.

Use a slotted spoon or tongs to transfer fried plantains to a plate lined with paper towels to drain excess oil. While still hot, sprinkle with about 1/4 tsp salt per batch (total 1 tsp used across all batches).

If using butter and honey: return drained plantains to the warm skillet over low heat with 1 tbsp butter. Toss gently until butter melts and coats plantains, 30–45 seconds. Drizzle 1 tbsp honey or maple syrup and 1/2 tbsp lime or lemon juice over them and toss to glaze evenly. Remove from heat.

Taste and adjust: if you prefer saltier-sweet contrast, add a small pinch more salt. Sprinkle chopped cilantro just before serving for a fresh note.