Oi Gente!
Fried Sweet Plantains (plátanos maduros) are a simple, classic Latin American side dish that brings a natural, caramelized sweetness to almost any meal. With only two ingredients and about 15 minutes from start to finish, this easy Brazilian plantains recipe is perfect for busy weeknights and will likely become a staple in your rotation.
I love adding fruit to savory dishes — that sweet-and-salty balance is irresistible. Fried sweet plantains pair beautifully with grilled fish, rice and beans, stews, roasted chicken, or even as a contrast to spicy mains. The method is straightforward, but there’s one important tip you should know: how to choose the right plantains. Knowing this makes all the difference.
Read on for buying advice, step-by-step cooking instructions, helpful tips, and answers to common plantain questions.
How do I buy sweet plantains?
The key to truly sweet fried plantains is ripeness. Many stores sell plantains while they are still green or only yellow; those need several days at room temperature to become sweet enough for frying. For the best results, look for plantains that are mostly black on the peel. At that stage they are soft, sweet, and ideal for caramelizing in a hot skillet.
If you can only find green plantains, buy a few and let them ripen at home on the counter. I usually buy plantains at different stages so I always have some ready when I want them. When the skin is black and the fruit yields slightly to pressure, it’s time to cook.
Now that you know how to pick ripe plantains, here’s how to fry them to golden, caramelized perfection.
How to make Sweet Fried Plantains
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Peel and slice
Peel the plantains and slice them about an inch thick on the diagonal to increase surface area for browning.
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Melt butter and begin to fry
Heat a large skillet over medium heat and add one cube of cold butter. When it starts to melt, add the plantain slices in a single layer — do not crowd the pan.
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Flip when golden
After about 2–3 minutes the plantains should be golden and caramelized on the bottom. Use tongs to flip each piece, adding another cube of cold butter to keep the pan from overheating and to encourage even browning.
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Finish and drain
Add the last cube of butter and fry until both sides are deeply golden and lightly caramelized. Transfer to a plate lined with paper towels to absorb any excess butter and serve hot.
Plantains FAQ:
Plantains are not the same as dessert bananas. They are larger, firmer, and have thicker skin. Unripe plantains are very starchy and should be cooked before eating. Only when fully ripe do plantains become sweet enough to fry and serve like a dessert-style side.
For sweet fried plantains, you want them very ripe — mostly black on the peel. That ripeness ensures the interior is soft and sweet and will caramelize nicely when fried.
Love this plantain recipe? Try these other sweet and savory favorites:
Warm Kale Apple Salad with Apples
Pineapple Lamb Burgers
Grilled Cheese Pear Salad with Porto Wine Dressing
Pineapple Salsa Vinaigrette
Wheat Berries and Melon Salad
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Fried Sweet Plantains
Ingredients
- 2–3 very ripe plantains, peeled and sliced (about 1-inch diagonal slices)
- 1/2 stick butter, cold and divided into 4 cubes
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Instructions
- Heat a large skillet over medium heat and add one cube of cold butter.
- When the butter begins to melt, add plantain slices in a single layer. Do not crowd the pan; cook in batches if necessary.
- After about 3 minutes, when the bottoms are golden, add another cube of butter and flip each slice using tongs.
- Add a third cube of butter and continue frying until the plantains are golden and caramelized on both sides.
- Add the final cube of butter if needed for color and flavor. Remove the plantains and place on paper towels to drain excess butter.
- Serve hot as a sweet side dish alongside rice, beans, grilled proteins, or as a snack.