I’m excited to share with you how to make sweet fried plantains. Plantains have a way of taking a meal up a notch. Simple black beans & rice or a burrito becomes that much more of a celebration once sweet fried plantains are involved. Vegan & gluten-free.
One of my first food memories was from Sesame Street. They were showing what different families around the world eat.
One episode featured a little girl whose mom made fried plantains as a dinner side dish. That sounded amazing to me – fried bananas! I had never heard of them before. In fact, I didn’t know anyone who knew how to fry plantains. However, instinctively I knew that I would love them.
Unfortunately, it took many, many years until I would ever cross paths with plantains.
But years later I moved to a large city and found them on menus very readily. Just as I’d guessed, I loved every sticky sweet bite.
Over time, I learned how to fry plantains for myself. Now I regularly buy them, fry them at home, and enjoy them as a side dish.
If you haven’t made fried plantains, you are in for a treat. Not only are they easy to make, they make any meal more fun. I’m excited to share with you today how to make sweet fried plantains.
How to make sweet fried plantains
Check for ripeness
The key to sweet fried plantains is making sure the plantains are ripe enough. As you’ve seen with a standard banana, when it gets brown spots and dots, it’s becoming sweeter and riper.
The key to sugary sweetness is waiting until it’s very ripe. Otherwise, the starchy plantain will have more of a potato flavor than a banana flavor.
(If you want to make savory plantains instead, look for recipes for tostones.)
I like to buy them while they are yellow and then wait for them to ripen at home. That way I can be sure that those black spots aren’t bruises from where someone dropped them. However, that means that it may take several days or up to a week until it is fully ready.
If you want to make sweet fried plantains tonight, look for ones that are already very ripe in the grocery store bin. If you’d like them to ripen more quickly, pop them into a brown paper sack.
How to check for plantain ripeness
To check for ripeness, lightly press on the plantain in the same way that you’d press on an avocado or mango. If it slightly gives under your thumb, that’s a good indication that the fruit is ready.
Next, look at its outward appearance. Some blackened areas are just fine, and I’ll even keep plantains that are mostly black in the refrigerator to stop them from going from very ripe to bad.
(I do that with avocados too. Once they become the perfect level of ripeness, into the refrigerator they go, so that they don’t become unusable.)
How to prepare & fry sweet plantains
Once you’re ready to use the plantain, cut off both ends. Using a knife, gently cut a seam down the middle.
(Skins of plantains are thicker than standard bananas and don’t peel quite as easily.)
Then peel back the skin and discard it.
Cut the plantain into half inch pieces on a bias.
Lightly cover the base of a non-stick skillet with a neutral-flavored oil like organic canola or vegetable oil. (I generally use one to two teaspoons.) Bring to a medium to medium-high heat.
(Plantains are prone to sticking. So it’s much easier to use non-stick instead of stainless steel when frying them.)
Put the plantains in the warm pan, being careful not to overcrowd. Let them fry for a couple of minutes until they are brown on one side. Avoid moving them, so that they can get nice brown coloring.
Flip them and let the other side brown for a minute more. Then lower the heat, so that they can get fully done inside without burning.
At this point, if you need to move and/or flip them occasionally to keep them from burning, go for it. In total, expect the plantains to cook for about 10 to 14 minutes.
Unlike some fried foods, I don’t put cooked plantains on towels to blot the oil, because they are prone to sticking. Plus, a little bit of sticky fried goodness only adds to the experience.
Once they’re ready, remove the plantains from heat and serve with refried bean burritos, a salad, or black beans & rice. (See more recipe ideas below.)
Sweet fried plantains (Vegan)
- 1 Tablespoon organic canola oil* or other high heat oil
- 1 plantain very ripe with blackened peel
- First, make sure your plantain is ripe enough. You want the peel to be blackened and for the fruit to have a gentle give when you press on it. Once it's ready, cut off both ends. Using a knife, gently cut a seam down the middle. (Skins of plantains are thicker than standard bananas and don’t peel quite as easily.) Then peel back the skin and discard it. Cut the plantain into roughly half inch pieces on a bias.
- Lightly cover the base of a non-stick skillet with a neutral-flavored oil like organic canola. Bring to a medium to medium-high heat. (Plantains are prone to sticking, and so it’s much easier to use non-stick instead of stainless steel when frying them.)
- Put the plantains in the warm skillet, being careful not to overcrowd, and let them fry for a couple of minutes until they are brown on one side. Avoid moving the plantains, so that they can get nice brown coloring.
- Flip them and let the other side brown for a minute more. Then lower the heat, so that the plantains can get fully done inside without burning.
- At this point, if you need to move and/or flip the plantain occasionally to keep it from burning, go for it. In total, expect the plantains to cook for about 10 to 14 minutes.
- Once they’re ready, remove the plantains from heat and serve.
Now that you know how to make sweet fried plantains, use them in these vegan recipes: