Sweet Fried Plantains (Platanos Maduros)
These fried sweet plantains (Plantanos Maduros) are a delicious dessert or side dish to many Latin inspired meals. Crispy caramelized sweet plantains complement savory dishes like Cuban black beans or enchiladas.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dishes
Cuisine: Latin
Servings: 6 servings
Calories: 226kcal
- 4 large plantains ripe yellow
- ¼ cup vegetable oil for shallow frying
- ½ teaspoon salt to taste
- ½ teaspoon cinnamon optional, to taste
Begin by cutting the top and end off of each plantain.
4 large plantains
Next, run your knife down the length of the back of each plantain. Slip your thumb between the flesh and the peel. Ease the peel off, going slow around any blemishes. Don't worry if the peel sticks in a few places. You can trim those off later with a paring knife.
Slice each plantain into ¼" diagonal slices.
Heat some vegetable oil in a skillet. Medium is usually hot enough to cook golden brown and not scorch the plantains. If using a temperature gauge, heat to 325 F.
¼ cup vegetable oil
Fry a single layer of the plantains for 2-3 minutes on each side until golden brown. Watch carefully, as they can get over browned or scorched quickly. You want them crispy and caramelized.
Season with salt, or sprinkle lightly with cinnamon.
½ teaspoon salt to taste, ½ teaspoon cinnamon
- Only fill your skillet with a single layer so they don't stick together while cooking.
- Only use as much vegetable oil as needed to not have the plantains stick to the pan.
- Transfer to a dish after frying, not a paper towel, as they will be sticky from the caramelized surface.
- Watch your cooking temperatures so they do not scorch.
Serving: 1g | Calories: 226kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 199mg | Potassium: 582mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1349IU | Vitamin C: 22mg | Calcium: 5mg | Iron: 1mg