Sweet Plantains Recipe

Peel and slice

Trim both ends of each ripe plantain. Make a shallow lengthwise slit through the peel and remove the skin. Slice the plantains on the diagonal into 1/3-1/2 inch (8–12 mm) thick slices. Diagonal slices give more surface area to caramelize.

Heat oil

Pour about 3/4 cup (roughly 180 ml) vegetable oil into a large skillet so it covers the bottom with about 1/8–1/4 inch depth. Heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). You should see small movement in the oil but not rapid bubbling.

Fry plantain slices

Working in a single layer (do not crowd), add the plantain slices to the hot oil. Fry 2–3 minutes per side until golden brown and caramelized, flipping with tongs or a slotted spoon. Adjust heat as needed so they brown evenly without burning. Transfer fried slices to a plate lined with paper towels to drain excess oil.

Melt butter & sugar

Reduce heat to low. In the same skillet, remove most of the oil leaving about 1–2 teaspoons and return 1 tablespoon unsalted butter. Add 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir until butter melts and sugar dissolves, forming a glossy syrup (about 1–2 minutes). If the mixture seems too dry, add the reserved oil tablespoon.

Coat plantains

Return the fried plantain slices to the skillet in a single layer. Spoon the syrup over them and cook 1–2 minutes, gently turning so each slice is glazed and heated through. If using, drizzle 1 teaspoon fresh lime or lemon juice over the plantains and toss once to brighten the flavor.

Transfer glazed plantains to a serving plate. Sprinkle with 2 tablespoons chopped toasted nuts if using. Serve warm by themselves or with 1/2 cup vanilla ice cream or a dollop of Greek yogurt.