Sweet Fried Plantains Recipe

Peel and slice

Peel the plantains by cutting off both ends and scoring the skin lengthwise, then slipping the peel away. Slice each plantain on the diagonal into 1/3–1/2-inch (8–12 mm) thick pieces. Diagonal slices give more surface area to caramelize.

If plantains are very ripe (mostly black), you can slice a little thicker; for firmer yellow plantains slice slightly thinner so they cook through.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) — enough to cover the slices about 1/8–1/4 inch deep. Heat over medium-high until shimmering and a small piece of plantain sizzles immediately (about 350°F / 175°C).

Fry in batches

Add plantain slices in a single layer without crowding (work in batches of 8–12 depending on pan). Fry 2–3 minutes per side, until golden and caramelized. Adjust heat as needed: reduce if browning too quickly before inside softens.

Drain

Use a slotted spatula to transfer fried plantains to a paper towel–lined plate to drain excess oil. Repeat with remaining plantains, adding more oil if pan becomes dry.

Make brown sugar glaze (optional)

In the same skillet off heat, add 1 tablespoon butter and 2 tablespoons brown sugar. Warm gently until butter melts and sugar dissolves, stirring to combine. Return the drained warm plantains to the pan and toss gently to coat, cooking 30–60 seconds more until glossy.

Season

Sprinkle lightly with up to 1 teaspoon salt to taste (or less for sweet). If using, squeeze 1 teaspoon lime or lemon juice over the warm plantains to add brightness. Serve immediately.