Sweet Plantains: My Wobbly Path to Golden Goodness
Listen, friend, if you’ve ever wondered if there’s an edible thing cozier than piping hot, golden-brown fried sweet plantains, I’d genuinely like to know. I still remember the first time I tried making these for my aunt right after college—predictably, I nearly set off the fire alarm (my smoke detector and I have a long history, let’s leave it at that). But now, honestly, making fried sweet plantains is one of those easy wins, perfect for days when you need food that just gives you a hug and doesn’t ask questions.
And I have to tell you, there’s almost always a point (usually right before that first flip) when I’m just standing there, spatula in hand, peanut butter on my shirt for some reason, feeling like I’m about to mess it up—but somehow fried plantains pull through, every single time.
Why You’ll Love This Little Fry-Up
I reach for this recipe when the craving for something sweet-salty and a bit nostalgic hits (sometimes too close to midnight, not gonna lie). My family goes absolutely bonkers for these—especially my uncle, who will literally stand over the plate picking out the extra-caramelized ones if you let him. These plantains are a little crisp on the outside and sweet-melty on the inside, perfect for those “I-need-a-treat-but-don’t-want-bake” days. Plus, if you burn the first few slices—welcome to the club, it’s basically a rite of passage!
The (Mostly Flexible) Ingredients
- 2 large very ripe plantains (black all over or at least very speckled—for real, green ones just won’t work, I’ve tried!)
- 1/3 cup neutral oil, for frying (I usually grab canola but my neighbor swears by peanut oil—pretty much anything not too funky-smelling will do)
- A good pinch of sea salt (sometimes I swap for flaky salt at the end if I’m feeling fancy, though my grandmother swears by plain ol’ table salt and who am I to argue?)
How I Fumble My Way to Fried Sweet Plantains
- Peel your plantains. Now, if you haven’t done this before: don’t peel them like bananas, it’s weirdly tricky. Cut off both ends, slice through the skin lengthwise, and then pry it off (they look a little worse for wear at this stage. That’s normal!).
- Slice the plantains diagonal-wise, about half an inch thick—don’t stress if they’re a bit uneven. Mine never match up. I’ve made peace with this.
- Heat the oil in a big skillet over medium. I usually just eyeball it; a thin layer is enough (too much and you end up deep-frying, which… meh, unless you love scrubbing your stove later).
- Once the oil is shimmery, gently lay the slices in. Don’t cram them in—leave breathing room, or everything sticks together and gets a bit dramatic.
- Cook for about 2 to 4 minutes on the first side. They’ll look pale, then yellow, then suddenly it’s like—bam!—caramelized and golden. That’s your moment. Flip them (I usually burn my fingers here, don’t be like me, use tongs).
- Fry for another 2-ish minutes on the flip side. Maybe sneak a taste if no one’s looking—you’ll know if they’re perfect when your eyes roll back a little.
- Scoop out onto a paper towel-lined plate. Sprinkle with salt while they’re hot, otherwise it kinda slides right off.
Notes I Wish I Knew Day One
- Don’t bother with plantains that are still green or even just mostly yellow; they don’t get sweet, and the fry won’t caramelize right (I learned this the hard way, trust me).
- Some people like super thin slices, but I always end up burning them. Thicker is a bit more forgiving. Actually, I think the sweet-spot is about as thick as your pinky, but hey—experiment!
- If you see the oil getting a little too smoky, just lower the heat and give it a breather. I’m impatient and this rarely ends well, ha!
My For-Better-or-Worse Variations
- Sometimes I dust the hot plantains with a tiny bit of cinnamon sugar instead of salt—makes them sort of dessert-y, which is dangerously good.
- I tried pan-frying them in coconut oil once, thinking it’d be tropical and fun. Actually, a little too much coconut for me. Maybe for you it works.
- You can chunk instead of slice and smash them like tostones (but then it’s really a different dish, which is slightly above my pay grade!)
Equipment (and What To Do If You Forget Something)
- Large skillet or frying pan—a heavy nonstick or cast iron works best. Actually, I used to use a beat-up aluminum pan, and it was fine, just had more hot spots.
- Sharp knife (seriously, dull knives and plantains are not friends)
- Tongs, spatula, or, heck, even clean hands in a pinch—careful though, oil bites.
- Paper towels or a clean kitchen towel for draining
Storing Leftovers—If That Ever Happens
Honestly, in my house it never lasts more than a day—people just wander by and pinch extras as they walk through the kitchen. But, if you’ve somehow got leftovers, stick them in an airtight container and pop them in the fridge. Reheat in a skillet so they crisp up a bit again. I think they get even more caramel-y the next day, but some folks (cough my brother cough) say they lose the magic.
How I Like To Serve (But You Do You)
I love these as a side next to black beans and rice (classic). My cousin tops hers with a dollop of sour cream, which I thought was bizarre until I caved and tried it—turns out, it’s ridiculously good. Also, sometimes I just eat them straight out of the pan, standing at the stove. No shame here.
The Things I’ve Learned The Hard Way (Pro Tips)
- If you rush the caramelizing step and crank up the heat, they look done outside but are raw inside. I regretted that in more ways than one—just take it slow.
- Don’t crowd the pan! I always try to fit one more slice, and then regret it two minutes later when they fuse into a single monster-plantain.
- Peeling plantains feels awkward the first time, but after a few goes you’ll be a pro—even if the peels always look like you wrestled a raccoon.
Got Questions? I Get These All the Time
- Can I use bananas instead? Eh, not really. Bananas get mushy and just turn into sugar-glue in the pan. Plantains or bust.
- Do I have to use super-ripe plantains? Yeah, actually you do (otherwise they’re starchy and weirdly bland). Wait for those black spots!
- Can I oven-bake them? I’ve done it when desperate—tossed with oil at 400F on parchment, but they never get that perfect caramel edge. So, go for it if you hate frying, but the texture’s a bit different.
- What oil should I use? Any neutral oil is fine. I’ve even used olive oil once, but honestly, it gave a weird aftertaste (live and learn, right?).
- Are these vegan? Yup—unless you sprinkle cheese on top (hey, no judgment here).
And if you make a giant batch and eat most of them while “taste-testing” before dinner, don’t worry—everybody does it. Or… is that just me? Anyway, happy frying!
Ingredients
- 2 large very ripe plantains (black all over or at least very speckled—for real, green ones just won’t work, I’ve tried!)
- 1/3 cup neutral oil, for frying (I usually grab canola but my neighbor swears by peanut oil—pretty much anything not too funky-smelling will do)
- A good pinch of sea salt (sometimes I swap for flaky salt at the end if I’m feeling fancy, though my grandmother swears by plain ol’ table salt and who am I to argue?)
Instructions
-
1Peel your plantains. Now, if you haven’t done this before: don’t peel them like bananas, it’s weirdly tricky. Cut off both ends, slice through the skin lengthwise, and then pry it off (they look a little worse for wear at this stage. That’s normal!).
-
2Slice the plantains diagonal-wise, about half an inch thick—don’t stress if they’re a bit uneven. Mine never match up. I’ve made peace with this.
-
3Heat the oil in a big skillet over medium. I usually just eyeball it; a thin layer is enough (too much and you end up deep-frying, which… meh, unless you love scrubbing your stove later).
-
4Once the oil is shimmery, gently lay the slices in. Don’t cram them in—leave breathing room, or everything sticks together and gets a bit dramatic.
-
5Cook for about 2 to 4 minutes on the first side. They’ll look pale, then yellow, then suddenly it’s like—bam!—caramelized and golden. That’s your moment. Flip them (I usually burn my fingers here, don’t be like me, use tongs).
-
6Fry for another 2-ish minutes on the flip side. Maybe sneak a taste if no one’s looking—you’ll know if they’re perfect when your eyes roll back a little.
-
7Scoop out onto a paper towel-lined plate. Sprinkle with salt while they’re hot, otherwise it kinda slides right off.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
2gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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