Fried Sweet Plantains

By
Cynthia Nelson
Cynthia Nelson
Cynthia Nelson
Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 3 mins
Cook: 5 mins
Total: 8 mins
Servings: 2 servings
Yield: 2 plantains

Fried ripe plantains have a crispy, caramelized texture, and irresistibly sweet taste. It's a ubiquitous Caribbean dish that is served with almost every meal, and it's enjoyed in other parts of the world as well. This is a quick and easy recipe that's sure to bring the taste of the Caribbean into your home.

Fried browned plantain slices on a light blue pottery plate

The Spruce Eats / Diana Chistruga

Is a Plantain a Type of Banana?

Plantains are a member of the banana family. They have a thicker skin and are usually larger than bananas. Unlike a banana, plantains are starchy and must be cooked before eating. As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste.

Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface, where it becomes caramelized. This creates a delicious flavor that's simultaneously crisp and sweet. After the first bite, you'll realize why this is one of the best ways to prepare plantains. Add a little salt, and the flavor is even more heightened.

Plantains 101

The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat. A ripe plantain's skin should be almost black or, in some cases, have a dull yellow color with patches of black. In addition to being sweeter, the ripe fruit peels easily and cooks in no time.

Serve fried ripe plantains as a side dish or snack. They're an excellent side to island favorites like red beans and rice and Jamaican jerk chicken and can be added to soups or stews. In the South American country of Guyana, they're traditionally served with a national dish called cook-up rice (rice, beans, and meat cooked with coconut milk).

Green and Yellow Plantains

When shopping, you may come across both green and yellow plantains. They're the same fruit, with the color of the skin indicating the plantain's ripeness. At its peak of ripeness, a plantain's skin will be dull yellow with black patches or be mostly black. Unripe plantains are green and turn cream to bright yellow in color. which are also fried to make tostones. A green plantain will eventually turn black.

To ripen plantains at home, leave them on the counter. Ripening will take 7 to 10 days, depending on their color when purchased.

Tips for Making Delicious Fried Plantains

  • The Right Pan—A ripe plantain has a high sugar content, and since sugar burns quickly and sticks, a nonstick skillet is the best choice for the job. Another benefit of using a nonstick skillet is that the cooked plantain will release easily from the pan.
  • The Right Oil—Choose a neutral-tasting oil such as canola or vegetable oil. Use only enough to coat the bottom of the pan; too much oil will result in soggy plantains. After frying each batch, drizzle additional oil into the pan if needed.
  • The Right Heat—Use medium heat to fry the plantains. You may have to lower the heat depending on the size of your stove burner and pan. If you don't, your plantains can brown too quickly and burn.

"The recipe worked perfectly, and the fried plantains were delicious! The flavor is slightly sweet, with contrasting caramelized edges. This was a very easy preparation, and I was able to cook the slices in a 10-inch skillet in two batches. The plantain slices can burn quickly if the oil becomes too hot, so watch carefully." —Diana Rattray

Fried ripe plantains tester image
A Note From Our Recipe Tester

Ingredients

  • 2 small ripe plantains

  • 2 tablespoons oil, such as canola or vegetable, more as needed

  • Fine salt, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried ripe plantains gathered

    The Spruce Eats / Diana Chistruga

  2. Peel 2 small ripe plantains by cutting off both ends, and cutting a slit down the side of each plantain.

    One hand holding the plantain and the other hand using a chef's knife to make a cut down the long side of the plantain

    The Spruce Eats / Diana Chistruga

  3. Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh. 

    Removal of the plantain peel by grabbing each side with one hand

    The Spruce Eats / Diana Chistruga

  4. Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization, but they can be cut straight across into rounds if you prefer.

    Plantains cut into diagonal 1/4-inch-thick slices on a cutting board

    The Spruce Eats / Diana Chistruga

  5. Add 2 tablespoons oil, such as canola or vegetable, to a nonstick skillet to coat the bottom of the pan, and place it on medium heat.

  6. When the oil begins to shimmer, add the plantains in batches. Fry the plantains on each side until golden, about 1 1/2 minutes on one side, and about 1 minute on the other side.

    Plantains being fried in oil in a single layer in a pan

    The Spruce Eats / Diana Chistruga

  7. Remove plantains from the pan and drain on paper towels. Add more oil between frying batches, if needed.

    Plantains being drained on a large plate lined with paper towel

    The Spruce Eats / Diana Chistruga

  8. Continue frying in batches until all the plantains are cooked.

    Another batch of plantains being fried in oil in a pan

    The Spruce Eats / Diana Chistruga

  9. Sprinkle lightly with optional fine salt to give a sweet and salty taste to your fried ripe plantains. Serve and enjoy.

    Fried plantain slices on a plate with a small bowl of salt next to it

    The Spruce Eats / Diana Chistruga 

Feeling Adventurous? Try This:

  • Serve with aioli or hot sauce of choice.
  • Squeeze some fresh lemon juice over the plantains and garnish with fresh cilantro leaves.
  • Leftover fried plantains are a great sandwich topper.

How to Store

Store any remaining fried plantains refrigerated in an airtight container for up to 3 days. Reheat in the microwave on medium power in 1-minute increments until warmed through. Alternatively, reheat in a 300 F oven until warmed through, about 10 minutes.

Are Fried Plantains Healthy?

Nutritionally, plantains are similar to starchy vegetables, particularly potatoes, and have less sugar than bananas. They're high in complex carbohydrates, contain little fat or sodium, and are a good source of fiber, potassium, and vitamin C. When fried, the nutritional value will largely depend on the oil you choose. Canola oil is considered one of the healthiest cooking oils that can also stand the high temperatures required in frying.

Helpful Links

Nutrition Facts (per serving)
464 Calories
21g Fat
75g Carbs
2g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 464
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 75g 27%
Dietary Fiber 6g 20%
Total Sugars 34g
Protein 2g
Vitamin C 26mg 131%
Calcium 5mg 0%
Iron 1mg 8%
Potassium 1116mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

  1. Oyeyinka BO, Afolayan AJ. Comparative evaluation of the nutritive, mineral, and antinutritive composition of Musa sinensis L. (Banana) and Musa paradisiaca L. (Plantain) fruit compartments. Plants (Basel). 2019;8(12):598. doi:10.3390/plants8120598