Sweet Fried Plantains

I’ve always been a bit of a foodie, and now that my kids are getting older, they definitely have the foodie bug too! When we moved to Florida I was so excited to see a wide variety of new cuisines to try and fell in love with Cuban, Puerto Rican and Mexican flavors found all over Tampa Bay. One thing Latin food seems to share is a love for fried plantains. I’ve had both sweet and savory versions, and can’t wait to share my Latin-inspired fried sweet plantains recipe with you!

Table of Contents

1. How to Fry Plantains
2. Tips to a Perfectly Caramelized Treat
3. Choosing the Right Kind of Plantains
4. Fried Plantains FAQs
5. More Delicious Dessert Recipes
6. Sweet Fried Plantains Recipe

How to Fry Plantains

You may not have cooked with this banana-like fruit before yet this recipe is super simple + quick! Get a decadent dessert in less than 15 minutes:

1. Heat a large skillet over medium-high heat.
2. Peel 2 ripe plantains by cutting off both ends, then cutting a slit down the side of each plantain to open the peel. I know these look like bananas, however they def don’t peel like bananas!
3. Cut the peeled fruit into 1/4-inch thick diagonal slices. Cutting them diagonally may sound frivolous, yet it has a purpose! You want as wide a surface area as possible to caramelize, and the diagonal slices provide a bigger surface area to fry.
4. Add coconut sugar, cinnamon, and salt to a bowl and mix. Then toss the plantain slices in the mixture to coat thoroughly.
5. Add coconut oil to the heated pan and once the oil has melted (before it starts smoking!) add as many coated fruit slices as will fit in a single layer to the pan.
6. Cook 3-4 minutes per side, until each piece is caramelized and brown.

I like serving these fried sweet plantains with a dollop of coconut whipped cream or cashew cream mixed with maple syrup.

Tips to a Perfectly Caramelized Treat

First, choose ripe plantains! The sweetness is important, so don’t make this recipe until your plantains have ripened properly. Then choose the right kind of oil. I love using coconut oil for this recipe because it is light, slightly sweet, and the hint of coconut flavor just adds to the dessert.

Make sure you add the plantain slices to the heated oil before the pan starts smoking. I recommend diagonally slicing the plantains to give them a wider surface area to fry/caramelize. You could cut them straight… but why sacrifice on taste?

Finally, I love using coconut sugar in this recipe as it really does have a similar texture to brown sugar. You can swap in maple sugar as well.

Choosing the Right Kind of Plantains

While plantains were historically grown in Southeastern Asia, they were introduced to the Caribbean centuries ago and have since become ingrained in many cultural dishes all over Latin America. My Latin-inspired fried plantains recipe comes from enjoying them with my Puerto-Rican friends and neighbors along with the Cuban restaurants found all over Tampa Bay.

Just like bananas, plantains start off with a green peel, then ripen to a yellow then black. Also like bananas, the more yellow/black on the peel, the sweeter the fruit inside. For these fried sweet plantains the peel needs to be a mottled yellow and black to ensure they’re sweet enough.

Fried Plantains FAQs

More Delicious Dessert Recipes

• Chocolate covered banana bites
• Chocolate chip ginger cookies
• Blackberry coconut sorbet
• Chocolate pudding
• Vegan chocolate chip cookies
• Banana nice cream
• Rice krispie treats
• Fudgy brownies
• Caramel apple dip
• Coconut Joy bowl

I’d love to get your feedback on this recipe. Will you rate + review once you’ve made them? Thanks!