These fried plantains (or maduros if you like em sweet!) slap every time! You don’t need a long list of ingredients, just ripe plantains, a skillet, and a little patience while they caramelize to perfection. I’ve made these more times than I can count, and have the best tips for you to ensure this recipe works. If you’ve ever struggled with plantains turning out too dry or not sweet enough, this method’s about to change that for good.
You will love these with my one-pot jerk chicken and rice, crispy fried shrimp, fried green tomatoes, Southern soul food cabbage, and Southern fried cabbage.
Table of Contents
Ingredients
- Plantains: These are the star, ripe plantains bring natural sweetness and soft, custardy texture. The darker and spotty they are, the more caramelized and dessert-like they get in the pan. You can also use yellow ones and go for savory flavor.
- Salt: Just a pinch wakes up all that sweet flavor and balances the caramelized sugars. Trust me, a little salt makes them taste less one-note and more “can’t stop eating.”
- Butter: Adds richness and helps those sugars brown up beautifully. It gives you that golden, slightly nutty edge that makes each bite feel indulgent.
- Oil: A neutral oil (canola or vegetable) gives you a nice, even fry without overpowering the sweetness. It’s your insurance policy for perfectly crisp edges.
Sweet Plantains Maduros vs Savory Plantains
Not all plantains are created equal, and knowing the difference will save you from a surprise at the dinner table.
Sweet plantains, aka maduros, are made with ripe plantains, those ones that look like they’re way past their prime with dark spots or fully black skins. That’s exactly what you want. The riper they are, the sweeter and softer they get when you fry them. The sugars caramelize, giving you that golden brown outside and soft, almost melt-in-your-mouth inside.
Savory plantains are made with yellow or barely yellow plantains. They’re firm, starchy, and more neutral in flavor—kind of like a potato. These are what you’d use for tostones or if you’re going for something salty and crisp. They don’t caramelize like maduros, but they hold their shape and soak up seasoning and sauces beautifully.
So if you’re craving something sweet and soft, grab the blackest plantains you can find. If you want something crisp and savory, green is the way to go. Both slap, you just gotta know which one you’re working with.
How to Ripen Plantains
If you’re trying to make sweet maduros, green plantains aren’t gonna cut it. You want those skins dark—like deep yellow with black spots or almost fully black. That’s when they’re soft, sweet, and perfect for caramelizing in the pan.
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Let them ripen naturally. Just leave them on the counter at room temp. It might take a few days to a week depending on how green they are. The darker the skin, the sweeter the plantain.
My favorite method: the oven. Preheat your oven to 300°F. You don’t want it too hot, we’re warming them, not roasting them. Leave the peel on and place the plantains directly on a baking sheet. Bake for about 20–30 minutes, flipping halfway through. The skins will turn black and shiny, and the plantains will feel soft when you squeeze them.
You can also use a brown paper bag (add an apple or banana inside to help them ripen faster). Store them in a warm spot like on top of the fridge or near a sunny window. Check them daily, once the skin turns mostly black and they feel soft when you press, they’re ready.
Don’t rush and stick them in the fridge. That slows the ripening way down and messes with the texture.
How to Make Fried Plantains
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Peel and slice your plantains into ½-inch thick diagonal pieces. The angle gives you longer slices with more surface area to caramelize, and that’s what gives you those golden edges we love.
- Heat a skillet over medium heat and add a mix of oil and butter (just enough to coat the bottom). The butter brings that flavor.
- Once the butter melts and the pan is hot, add the plantain slices in a single layer. Don’t overcrowd. Give them space to brown.
- Cook for about 3–5 minutes per side (or however long they take to brown), flipping when the bottoms are golden brown and caramelized. They should be tender and slightly crisp on the edges.
- Sprinkle a small pinch of salt while they’re still warm to balance the sweetness.
- Serve hot. They’re best straight out the skillet.
Fried Plantains
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 3-4 plantains
- 2 tablespoons unsalted butter
- ½ cup oil for frying I use vegetable oil. Canola will also work.
Instructions
- Peel and slice your plantains into ½-inch thick diagonal pieces. The angle gives you longer slices with more surface area to caramelize, and that’s what gives you those golden edges we love.
- Heat a skillet over medium heat and add a mix of oil and butter (just enough to coat the bottom). The butter brings that flavor.
- Once the butter melts and the pan is hot (oil is 350 degrees), add the plantain slices in a single layer. Don’t overcrowd. Give them space to brown.
- Cook for about 3–5 minutes per side (or however long they take to brown), flipping when the bottoms are golden brown and caramelized. They should be tender and slightly crisp on the edges. I like to place the plantains on a wire rack instead of a paper towel in order to keep them crispy.
- Sprinkle a small pinch of salt while they’re still warm to balance the sweetness.
- Serve hot, they’re best straight out the skillet.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Serve Them
- With rice and beans – A classic combo. The sweetness balances out savory and spiced beans perfectly.
- Alongside jerk chicken, curry, or stew – Maduros add that soft, sweet bite to cut through bold, spicy dishes.
- Next to eggs for breakfast – Serve with scrambled or fried eggs and avocado for a quick savory-sweet breakfast plate.
- As a side with grilled meat or fish – They pair beautifully with grilled shrimp, salmon, steak, or pork.
- Tucked into tacos or wraps – Yep, plantains in a taco hit different—especially with black beans, slaw, and a spicy sauce.
Frequently Asked Questions and Pro Tips
Yes, if you want savory ones! Green plantains are starchy and better for savory dishes like tostones. You need ripe plantains for that sweet, caramelized flavor.
They probably weren’t ripe enough. The riper the plantain, the sweeter and softer it gets when cooked.
Yes, check out my air fryer recipe.
Using both helps you get that rich, golden flavor without burning the butter. You can use just oil, but that buttery taste really takes them over the top.
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back that texture.
Let them cool, then freeze in a single layer. Reheat in the oven or air fryer straight from frozen.
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