Sweet Plantains Recipe
Sweet plantains, ripe and gently fried, often accompanied by a hint of caramelization for a balance of sweetness.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plantains & Seasoning
Frying & Glaze
Method
Plantains & Seasoning
Select and prepare plantains
Choose 3 ripe plantains that are mostly yellow with black spotting (very sweet). Peel by cutting off the ends and running a paring knife lengthwise through the skin without cutting the flesh, then pry the peel away with your fingers.
Slice plantains
Slice each plantain on a 45-degree angle into 1/2-inch thick slices. Aim for uniform thickness so they cook evenly. Lightly sprinkle the slices with 1 tsp fine sea salt and toss gently to distribute.
Frying & Glaze
Heat oil
Pour 1 cup vegetable oil into a large skillet (cast iron or heavy-bottomed) to a depth of about 1/4 inch. Heat over medium heat until shimmering and a piece of plantain sizzles gently when added, about 325–350°F (if using a thermometer).
Fry plantain slices
Working in a single layer without crowding, add plantain slices to the hot oil. Fry until the undersides are golden and caramelized, about 2–3 minutes, then flip and fry the other side 1.5–2 minutes. Adjust heat as needed so they caramelize without burning. Transfer cooked slices to a plate lined with paper towel to drain while you fry remaining batches. Replenish oil temperature between batches.
Make caramel glaze
After all plantains are fried and drained, wipe out excess oil from the skillet, leaving a thin film. Return skillet to medium-low heat and add 2 tbsp unsalted butter. When butter melts, stir in 2 tbsp dark brown sugar and 1 tsp lime or lemon juice. Stir constantly until sugar dissolves and the mixture becomes glossy and slightly thickened, about 1–2 minutes. If using cinnamon, whisk in 1 tsp now.
Coat plantains
Add the fried plantain slices back to the skillet and gently toss or spoon the glaze over them so each piece is lightly coated and warmed, about 30–60 seconds. Remove from heat promptly to avoid overcaramelizing.
Finish and serve
Transfer glazed plantains to a serving dish. Serve warm as a side or dessert. Optionally garnish with a small pinch of flaky salt for contrast.