What Are Fried Sweet Plantains?

Fried sweet plantains, also known as maduros, are a classic dish in many Caribbean and Latin American cuisines. These golden, caramelized plantains are lightly crisp on the edges and incredibly tender inside, creating a melt-in-your-mouth texture. Their natural sweetness intensifies when fried, making them the perfect balance of savory and sweet.

Why You Should Try This Recipe

✔️ Easy to Make: Requires just a few simple ingredients. ✔️ Naturally Sweet: No need for added sugar! ✔️ Versatile: Works as a side dish, snack, or even dessert. ✔️ Budget-Friendly: Uses affordable, everyday ingredients.

Pro Tips & Variations

🌿 Ripeness Matters: The best plantains for frying are fully ripe with black spots—these yield the sweetest results.
🔥 Oil Choice: Use a neutral oil like vegetable or coconut oil for best flavor.
🍲 Savory Twist: Sprinkle with a pinch of salt or add a dash of cayenne for contrast.
🌟 Sweet Enhancement: Drizzle with honey or cinnamon for extra richness.

FAQs – Common Questions

💬 Can I use green plantains?

No, green plantains are too starchy and are better suited for tostones.

💬 How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain crispiness.

💬 Can I bake instead of frying?

Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway.

Final Thoughts – Enjoy & Share!

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Fried Sweet Plantains: Caramelized & Irresistible Treat

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Total time

minutes

Ingredients

1 very ripe plantain
The peel should be yellow with significant black spots or entirely black, indicating maximum sweetness.
Vegetable oil, for frying
Choose a neutral oil with a high smoke point, such as canola or peanut oil.
Salt, to taste (optional)
A light sprinkle enhances the sweetness of the plantains.

Directions

Prepare the Plantain:
Cut off both ends of the plantain.
Score the peel lengthwise with a knife, being careful not to cut deeply into the flesh.
Peel off the skin to reveal the flesh.
Slice the plantain diagonally into pieces approximately 1/2-inch thick.
Heat the Oil:
Pour enough oil into a large skillet to cover the bottom to about 1/2 inch depth.
Heat the oil over medium heat until it shimmers but is not smoking.
Fry the Plantains:
Carefully place the plantain slices into the hot oil in a single layer, ensuring they do not touch.
Fry for 2-3 minutes on each side, or until golden brown and caramelized.
If the plantains brown too quickly, reduce the heat slightly to ensure they cook through without burning.
Drain and Serve:
Remove the fried plantains from the oil using a slotted spoon.
Place them on a plate lined with paper towels to absorb excess oil.
Lightly sprinkle with salt, if desired.
Serve warm as a side dish or snack.