For best results, use plantains that are very ripe – their peels should be mostly black. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy plantains. Work in batches. Adjust the cooking time based on the thickness of your plantain slices. Serve immediately for the best texture and flavor.
Chef John's Fried Sweet Plantains
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS72
Transform simple plantains into caramelized jewels with this effortless recipe. Each slice achieves a perfect balance of crisp edges and a tender, sweet interior. A delightful side or sweet treat, these plantains are sure to brighten any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber3 g
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Protein1 g
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Saturated Fat2 g
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Sodium4 mg
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Sugar14 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering. (2 minutes)
02
Step
1 mins
Carefully place 4 to 5 plantain slices in the hot oil, ensuring they are in a single, non-overlapping layer. (1 minute)
03
Step
6 mins
Cook the plantains until they are deeply golden brown and slightly caramelized on the bottom side, about 4 to 6 minutes.
04
Step
6 mins
Flip the plantain slices and cook for another 4 to 6 minutes, until they are equally golden brown and tender.
05
Step
1 mins
Transfer the cooked plantains to a plate lined with paper towels to drain excess oil.
06
Step
1 mins
Repeat the process with the remaining plantain slices.
07
Step
1 mins
Lightly sprinkle the cooked plantains with salt to enhance their sweetness. Squeeze fresh lime juice over the plantains just before serving.
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Frida Kautzer
Jun 19, 2025I love the lime with the sweet plantains. It really balances the flavors perfectly.
Kiarra Bartell
Feb 8, 2025My kids devoured these! A perfect sweet treat that I don't feel guilty about.
Americo Ankunding
Dec 3, 2024I made these as a side dish for Cuban black beans and rice, and it was a huge hit!
Rebeca Beier
Nov 5, 2024The key is definitely using really ripe plantains. Mine weren't quite ripe enough the first time, but perfect the second time around.
Anderson Dach
Oct 31, 2024So simple, yet so delicious! I'll definitely be making these again.
Annabel Glover
Oct 14, 2024I added a little cinnamon sugar at the end and it was divine! Thanks for the tip!
Arnold Sipes
Oct 8, 2024These were so easy to make and tasted just like the ones I had in Costa Rica!