There are certain smells that instantly transport you back to a place of warmth and comfort, and for me, the sweet, caramelising aroma of frying plantains is one of them. It’s a scent that promises something truly special: tender, melt-in-the-mouth slices with gorgeously browned, crispy edges. These Fried Sweet Plantain Slices, known as Maduros in many parts of Latin America, are more than just a side dish; they’re a little bite of sunshine. I’ve been making this for over 10 years, and it never, ever disappoints. It’s a staple in our home, turning a simple weeknight meal into something memorable.

What makes these so brilliant is their incredible transformation. You start with a very ripe, almost forgotten-looking plantain, its skin nearly black. But with just a bit of heat and a slick of oil, it becomes something else entirely. The natural sugars within the fruit concentrate and caramelise, creating a flavour that sits perfectly between sweet and savoury. This isn’t just about sweetness; it’s about a deep, complex, almost vanilla-like flavour that you just can’t get from a regular banana.

This recipe is for anyone who appreciates the magic of simple ingredients. It works beautifully for family dinners, adding a wonderful counterpoint to spicy or savoury mains. We often have it alongside rice and beans, grilled fish, or a hearty stew. It’s the kind of dish that gets everyone reaching for just one more slice, and it’s a wonderful way to introduce a classic Caribbean and Latin American flavour to your dinner table.

Recipe Overview

This recipe will guide you through creating perfectly golden Fried Sweet Plantain Slices. The goal is a texture that is pillowy-soft and creamy on the inside, with a deeply caramelised, slightly crisp exterior. It’s a straightforward process that relies on one key element: using plantains at the peak of their ripeness. After testing this recipe five times with different heat levels, I finally got the cooking temperature just right to achieve that perfect golden-brown crust without the slices becoming greasy.

• Prep Time: 5 minutes
• Cook Time: 10-12 minutes
• Total Time: 15-17 minutes
• Servings: 4 people (as a side)
• Difficulty: Easy

Why You’ll Love This Fried Sweet Plantain Slices Recipe

• An Unforgettable Flavour Profile: The taste is a beautiful balance of sweet and savoury. The edges get crispy and almost candy-like, while the centre remains soft and creamy. It’s a natural sweetness, far more complex than just adding sugar.
• Comes Together in About 15 Minutes: From peeling the plantain to having hot, delicious slices on the plate, this recipe is remarkably swift. It’s an ideal addition when you need a flavourful side dish without a lot of fuss.
• Wonderfully Flexible: While delicious on their own, you can easily adapt them. Sprinkle with a little sea salt for a savoury kick, a dash of cinnamon for warmth, or even a crumbling of salty cheese like feta or cotija after frying.
• Great for Any Meal: These slices are a fantastic side dish for savoury mains like our Lemon Garlic Chicken or spicy pulled pork. They also work as a satisfying snack or even a simple dessert with a scoop of vanilla ice cream.
• Family Tested and Approved: This is one of those rare dishes that my entire family agrees on. My youngest always asks for the “sweet banana fries,” and they disappear from the plate in minutes every single time.

Fried Sweet Plantain Slices

⏱️ 5 min prep  •  🍳 10 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. You only need a couple of core ingredients, so the quality, or in this case, the ripeness of your plantain is paramount. Don’t be tempted to use a green or yellow one – you must wait until it’s almost completely black for that signature sweetness.

• 2 large, very ripe plantains (the skin should be mostly black with some yellow, and they should feel soft to the touch)
• 60ml (about 4 tablespoons) neutral oil, for frying (I prefer sunflower or vegetable oil)
• A small pinch of fine sea salt, to serve (optional)

Sara’s Tip: When you’re at the shop, look for the plantains that others might pass over. You want deep yellow skin with significant black patches, or even fully black. If you can only find yellow ones, just leave them on your kitchen counter for several days. They will ripen beautifully.

How to Make Fried Sweet Plantain Slices

The process is all about careful frying to coax out the natural sugars. The key is to maintain a steady medium heat and not to rush them. This allows the insides to become soft and tender while the outside develops that irresistible golden-brown crust.

1. Prepare the Plantains: First, you’ll need to peel the ripe plantains. Unlike a banana, the skin of a ripe plantain can be a bit tougher. I find the easiest way is to trim off both ends with a sharp knife. Then, make a shallow slit down the length of the plantain, just through the skin, and peel it back in sections.
2. Slice the Plantains: Place the peeled plantain on a cutting board. Slice it on a diagonal (also called a bias cut) into pieces that are about 1-1.5cm (around ½ inch) thick. Slicing on the diagonal gives you more surface area, which means more opportunity for delicious caramelisation!
3. Heat the Oil: Pour the neutral oil into a large, heavy-bottomed frying pan or skillet. A cast-iron skillet works wonderfully here for even heat distribution. Place the pan over a medium heat. Let the oil heat up for about 2 minutes. It should be hot enough to sizzle but not so hot that it’s smoking.
4. Fry the First Side: Carefully place the plantain slices into the hot oil in a single layer. It’s important not to overcrowd the pan; fry in batches if you need to. Let them cook undisturbed for 3-5 minutes on the first side. You’re looking for the edges to turn a deep golden brown and for the sugars to visibly caramelise.
5. Flip and Cook the Second Side: Using tongs or a spatula, carefully flip each slice over. What works best for me is to start with the first slice I placed in the pan and work my way around. Cook for another 3-5 minutes on the second side until they are beautifully browned and tender all the way through.
6. Drain and Serve: Once cooked, remove the plantain slices from the pan and place them on a plate lined with a bit of kitchen paper to absorb any excess oil. If you like, sprinkle them immediately with a tiny pinch of fine sea salt. This enhances their natural sweetness. Serve them warm.

Tips From My Kitchen

Over the years, I’ve picked up a few tricks to ensure my fried sweet plantains come out perfectly every single time. A little attention to detail makes all the difference.

• Master Your Temperature Control: The biggest challenge is getting the oil temperature right. If it’s too low, the plantains will absorb too much oil and become greasy. If it’s too high, the outside will burn before the inside has a chance to cook and become soft. Medium heat is your friend. The oil should be shimmering and a test slice should sizzle gently when added. For a more technical approach, understanding the basics of the science behind frying can be really helpful.
• The Ripeness is Everything: I cannot stress this enough. This recipe is for Maduros, which means “mature” or “ripe” ones. The dark skin is a sign that the starches in the fruit have converted to sugars, which is essential for that sweet flavour and caramelisation. A green plantain will give you savoury, starchy tostones – a delicious but very different dish. To learn more about this versatile fruit, you can read about the culinary uses of cooking bananas.
• Make-Ahead Advice: These are absolutely best served fresh and hot from the pan. However, you can peel and slice the plantains an hour or two in advance. Keep them in a bowl of cold water with a squeeze of lemon or lime juice to prevent them from browning too much. Just be sure to pat them completely dry before frying.
• Storage and Reheating: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. They will lose their crispy edges, but they are still tasty. To reheat, I find the air fryer is best (a few minutes at 180°C) or you can warm them in a dry non-stick pan over a low heat.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large, heavy-bottomed frying pan or skillet (cast-iron is fantastic for this)
• Sharp knife and a sturdy cutting board
• Tongs or a thin spatula for flipping
• Plate lined with kitchen paper for draining

Delicious Variations to Try

While the classic recipe is a thing of beauty, it’s also a great canvas for a few simple twists.

• Savoury & Cheesy: Once the plantains are fried and drained, immediately sprinkle them with crumbled salty cheese like cotija, feta, or Wensleydale. The residual heat will soften the cheese slightly. It’s a sublime combination.
• Warmly Spiced: For a sweeter, dessert-like twist, mix a teaspoon of caster sugar with half a teaspoon of ground cinnamon. Sprinkle this mixture over the hot plantains as soon as they come out of the pan.
• A Touch of Heat: If you enjoy a sweet and spicy contrast, add a very light dusting of cayenne pepper or chilli powder along with the pinch of salt. It creates a gentle warmth that pairs wonderfully with the sweetness.

What to Serve With Fried Sweet Plantain Slices

These versatile slices can be paired with so many dishes, bridging the gap between sweet and savoury components of a meal.

• Classic Caribbean/Latin Meal: Serve them alongside black beans and rice, pulled pork (pernil), or a spicy stew. They provide a cooling, sweet balance to rich and spicy flavours. A simple Black Pepper Chicken would also be a fantastic partner.
• Grilled Meats and Fish: The sweetness of the plantains is a brilliant counterpoint to the smoky char of grilled chicken, steak, or a firm white fish like cod or halibut.
• Drink Pairing: A crisp, light lager cuts through the richness beautifully. For a non-alcoholic option, a refreshing glass of agua de Jamaica (hibiscus iced tea) or a simple limeade works wonders.

Frequently Asked Questions

Fried Sweet Plantain Slices

Deliciously caramelized and tender sweet plantain slices, fried to a perfect golden brown. A simple, sweet, and savory side dish or snack popular in Caribbean and Latin cuisines.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Caribbean

Calories: 210

Ingredients Method Notes

Ingredients

  

• 2 large very ripe plantains (the skin should be mostly black with some yellow, and they should feel soft to the touch)
• 60 ml about 4 tablespoons neutral oil, for frying (I prefer sunflower or vegetable oil)
• A small pinch of fine sea salt to serve (optional)

Method

 

1. Prepare the Plantains: First, you'll need to peel the ripe plantains. Unlike a banana, the skin of a ripe plantain can be a bit tougher. I find the easiest way is to trim off both ends with a sharp knife. Then, make a shallow slit down the length of the plantain, just through the skin, and peel it back in sections.
2. Slice the Plantains: Place the peeled plantain on a cutting board. Slice it on a diagonal (also called a bias cut) into pieces that are about 1-1.5cm (around ½ inch) thick. Slicing on the diagonal gives you more surface area, which means more opportunity for delicious caramelisation!
3. Heat the Oil: Pour the neutral oil into a large, heavy-bottomed frying pan or skillet. A cast-iron skillet works wonderfully here for even heat distribution. Place the pan over a medium heat. Let the oil heat up for about 2 minutes. It should be hot enough to sizzle but not so hot that it’s smoking.
4. Fry the First Side: Carefully place the plantain slices into the hot oil in a single layer. It's important not to overcrowd the pan; fry in batches if you need to. Let them cook undisturbed for 3-5 minutes on the first side. You're looking for the edges to turn a deep golden brown and for the sugars to visibly caramelise.
5. Flip and Cook the Second Side: Using tongs or a spatula, carefully flip each slice over. What works best for me is to start with the first slice I placed in the pan and work my way around. Cook for another 3-5 minutes on the second side until they are beautifully browned and tender all the way through.
6. Drain and Serve: Once cooked, remove the plantain slices from the pan and place them on a plate lined with a bit of kitchen paper to absorb any excess oil. If you like, sprinkle them immediately with a tiny pinch of fine sea salt. This enhances their natural sweetness. Serve them warm.

Notes

Best served immediately while warm. The optional sprinkle of sea salt enhances their natural sweetness. Do not overcrowd the pan for the best caramelization.

There is something so satisfying about turning a simple, humble ingredient into something so utterly delicious. I hope you and your family enjoy these Fried Sweet Plantain Slices as much as we do. They are a little taste of tradition and sunshine, and a recipe I will treasure forever. I’d love to hear how you get on, so please feel free to leave a comment below and let me know what you served them with!

Happy cooking,
Sara Gomez