These golden pan-fried sweet plantains are a simple yet irresistible side dish that brings natural sweetness and a satisfying texture to any meal.
Rich in fiber and potassium, with a touch of healthy fats from butter or coconut oil, they’re a quick, nutritious, and plant-forward option perfect for breakfast, lunch, or dinner.
Effortless, flavorful, and ready in just 15 minutes.
15-Minute Pan Fried Sweet Plantains
Equipment
- 1 large skillet or frying pan
- 1 spatula or tongs
- 1 paper towel-lined plate
- 1 knife and cutting board
Ingredients
- 1 tablespoon salted butter coconut oil, or ghee
- 2 ripe plantains peeled and sliced into ¼-inch discs
- ½ teaspoon fine sea salt
Instructions
- Prepare the Pan and Heat the Fat: Start by placing a large skillet or frying pan over medium heat.Add 1 tablespoon of your choice of fat—salted butter, coconut oil, or ghee—into the pan. Allow the fat to heat slowly for about 2 minutes. You’ll know it’s ready when the butter begins to bubble gently or the oil starts to shimmer. This ensures the plantains will cook evenly without sticking and develop that perfect golden exterior.
- Slice the Plantains: While your fat is warming, take 2 ripe plantains and peel them carefully. Cut off both ends, make a shallow slit along the skin, and remove it. Then, slice each plantain crosswise into ¼-inch-thick discs. Uniform thickness is key to ensure every piece cooks evenly, so take your time and use a sharp knife.
- Arrange the Plantains in the Pan: Once the fat is hot, carefully place the plantain slices into the skillet in a single layer. Avoid overcrowding the pan; if necessary, cook in batches. Overcrowding can cause the plantains to steam instead of fry, preventing that crisp, golden surface.
- Fry the First Side: Cook the plantains undisturbed for about 4 minutes on the first side. You’ll notice the edges start to turn a rich, caramelized golden brown. This step develops the natural sweetness and gives the plantains their signature crispy edges. Resist the urge to move them too soon, as this can cause sticking or uneven browning.
- Flip the Plantains: Using a spatula or tongs, gently flip each plantain slice to the other side. Be careful not to tear the slices. Fry for an additional 4 minutes until the second side is equally golden and caramelized. The plantains should be soft in the center with a slightly crisp exterior, offering that perfect balance of texture.
- Drain Excess Oil: Once cooked, transfer the plantains to a paper towel-lined plate. This step helps remove any excess oil and keeps them from becoming soggy. It also maintains their delightful crispiness.
- Season Immediately: While the plantains are still warm, sprinkle ½ teaspoon of fine sea salt evenly over the slices. The salt enhances the natural sweetness and balances the flavor beautifully.
- Serve and Enjoy: Serve the pan-fried sweet plantains immediately while they are warm. They pair wonderfully with breakfast dishes like eggs, with grilled meats for lunch or dinner, or simply enjoyed on their own as a satisfying snack.
Notes
- Choose ripe plantains (yellow with black spots) for optimal sweetness and soft texture.
- Cut slices uniformly (¼-inch thick) to ensure even cooking.
- Use medium heat; too high can burn the plantains while leaving the inside undercooked.
- Cook in batches if necessary to avoid overcrowding the pan.
- Sprinkle salt immediately after cooking to enhance flavor.
- Optional: add a pinch of cinnamon or a drizzle of honey for extra sweetness.
- Best served warm, but can be gently reheated in a skillet or oven.
Chef’s Secrets To Perfect Plantains
The key to flawless pan-fried plantains lies in the balance of heat and timing.
Medium heat is essential to achieve golden, caramelized edges without overcooking the inside. Patience is critical: resist flipping too soon, as the plantains need time to form a crisp surface.
For extra flavor, try finishing with a small sprinkle of sea salt while still warm—it brings out the natural sweetness beautifully.
Using a non-stick or well-seasoned skillet prevents sticking and ensures easy turning, while cooking in small batches guarantees even browning for every slice.
Serving Suggestions For Every Meal
These golden sweet plantains are incredibly versatile. Serve them alongside scrambled eggs or avocado toast for a nourishing breakfast.
They complement grilled meats, roasted chicken, or fish at lunch or dinner, adding natural sweetness to savory dishes.
For a plant-based option, pair them with black beans, sautéed greens, or quinoa bowls.
You can even enjoy them as a healthy snack or dessert, topped with a light drizzle of honey, a dusting of cinnamon, or a scoop of coconut yogurt for a sweet treat.
Storage Tips For Fresh Plantains
Cooked plantains are best enjoyed fresh, but they can be stored for convenience.
Allow them to cool completely, then place in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over low heat to regain crispiness or warm in a preheated oven at 350°F (175°C) for 5–7 minutes.
Avoid microwaving, as it can make the plantains soggy.
For longer storage, cooked plantains can be frozen in a single layer, then reheated in a skillet or oven for a quick, golden snack.
Common Questions About
1. Can I use unripe plantains?
Yes, green plantains can be used, but they are starchy and less sweet. Cooking times may be longer, and the flavor will be more neutral, making them ideal for savory dishes.
2. Which fat is best for frying plantains?
Butter, coconut oil, or ghee all work well. Butter provides rich flavor, coconut oil adds a subtle tropical aroma, and ghee offers a clean, nutty taste with high heat tolerance.
3. How do I know when plantains are done?
Cooked plantains are golden brown on the outside and tender in the center. They should be slightly firm yet soft when pressed with a spatula, with caramelized edges for the perfect balance.
4. Can I make this recipe ahead of time?
Yes! You can prep and slice the plantains in advance. Store them in an airtight container for a few hours before cooking. Fry just before serving to retain crispiness.
5. Can I add flavor variations?
Absolutely! Sprinkle cinnamon, nutmeg, or a pinch of chili powder after cooking. For a sweet twist, drizzle with honey, maple syrup, or a squeeze of lime to create a more complex flavor profile.
