I’m sharing my version of Fried Sweet Plantains, a simple and delicious side dish or snack made by frying ripe plantain slices in coconut oil until they’re beautifully caramelized and tender. It’s naturally vegan, gluten‑free, and bursting with sweet-savory flavor
Why You’ll Love This Recipe
I love how quickly this comes together using just ripe plantains, coconut oil, and salt. I appreciate the crispy golden edges paired with a soft, creamy interior. The rich caramel notes shine when plantains are at peak ripeness—and it’s ridiculously easy to prepare in about 25 minutes
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Ripe plantains (with dark, nearly black skin for maximum sweetness)
• Coconut oil (for frying)
• Salt (to finish after frying)
directions
• Peel the ripe plantains and slice them diagonally into approximately ½‑inch thick pieces
• Heat coconut oil in a skillet over medium-low heat.
• Once the oil is shimmering (not smoking), carefully add plantain slices in a single layer.
• Fry gently for about 7 minutes per side, until each slice turns golden‑brown and caramelized
• Use a spatula to remove them and let drain briefly on paper towels.
• While still warm, sprinkle lightly with salt to enhance the sweetness.
Servings and timing
I found this yields 4 servings. Prep time is 5 minutes, cook time around 20 minutes, making total time about 25 minutes
Variations
I like experimenting with slight changes:
• Swap coconut oil for avocado oil or even light olive oil, though coconut flavor works best for caramelization.
• Add warm spices like cinnamon or nutmeg for a dessert-like twist.
• Drizzle with honey or maple syrup instead of salt for a sweeter version.
• For a savory approach, toss slices in cayenne or garlic powder before serving.
storage/reheating
I typically serve these right away since they’re crispiest when fresh. If needed, I store them briefly at room temperature and avoid refrigerating, as they soften and lose crispness. To reheat, I briefly warm them in a hot skillet or bake at ~350 °F to revive some crisp edges.
FAQs
What ripeness level plantains should I use?
I choose plantains with mostly black skins and very soft flesh—they caramelize best and yield the sweetest, creamiest texture
Can I fry them faster at higher heat?
I don’t—I cook on medium-low heat purposely. Plantains burn easily when too hot, so low and slow yields even caramelization without scorching
Are these considered “maduros” or “tostones”?
These are maduros, made using ripe sweet plantains. Tostones (or patacones) are made from unripe green plantains and involve flattening and frying twice
Can I make these in an air fryer or bake them?
I haven’t tried baking this version, but for tostones, baking methods exist. However, for maduros, frying gives the best caramelization and texture. Baking tends to produce softer, less crisp results
What dishes go well with sweet fried plantains?
I often serve them beside Caribbean dishes like rice and beans, stews, grilled meats, or as part of breakfast platters. They also pair well with savory mains for contrast in texture and flavor
Conclusion
I’ve found these Fried Sweet Plantains to be a delightful and effortless side or snack. Their natural sweetness, lush caramel edges, and soft interior make them irresistible. They’re vegan, gluten‑free, and ready in under half an hour—one of my go-to recipes when ripe plantains are in season.
Print
Fried Sweet Plantains
- Total Time: 25 minutes
- Yield: 4 servings
Description
Caramel‑crispy, naturally sweet fried ripe plantains cooked in coconut oil—simple, vegan‑friendly, and ready in under 30 minutes.
Ingredients
2 ripe plantains (yellow with brown spots)
3 Tbsp coconut oil
Salt, to taste
Instructions
Peel the ripe plantains and slice diagonally into roughly ½‑inch (1.2 cm) thick pieces. This promotes caramelization.
Heat coconut oil in a large skillet over medium‑low heat until shimmering (not smoking).
Arrange plantain slices in a single layer in the hot oil; fry slowly for about 7 minutes on the first side until golden brown and caramelized.
Flip slices gently and fry for another 7 minutes until deeply browned and tender.
Use a slotted spoon to transfer to a paper towel–lined plate; drain excess oil. Immediately sprinkle with a little salt to taste.
Serve warm as a snack or side—perfect with rice dishes or simply on their own.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
