15-Minute Pan Fried Sweet Plantains
Soft, caramelized, and golden brown, these pan-fried sweet plantains are a quick and delicious side dish. Ready in just 15 minutes, they’re naturally sweet, fiber-rich, and lightly salted for the perfect balance of flavor and nutrition. Ideal for breakfast, lunch, or dinner.
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.
