Easy Caramelized Pan-Fried Sweet Plantains
Quick, sweet, and golden caramelized plantains fried to perfection—soft inside, crisp outside, naturally sweet, and packed with fiber and plant-based energy, ideal for snacks, sides, or easy weeknight meals.
Equipment
- 1 Large Cast Iron Skillet
- 1 Non-Stick Frying Pan
- 1 Sharp Paring Knife
- 1 Tongs
- 1 Paper Towels
Ingredients
- 3 large ripe plantains marbled yellow and black
- Neutral oil such as avocado oil (enough to fill pan ¼ inch deep)
- ¼ teaspoon kosher salt
Instructions
- Peel Preparation: Begin by trimming the ends off each ripe plantain. Use a sharp paring knife to make a shallow lengthwise slit through the skin, being careful not to cut into the fruit itself. Gently remove the peel and set the clean plantains aside on a cutting board.
- Diagonal Slicing: Lay each peeled plantain flat and slice diagonally into ⅓-inch thick rounds. This angled cut increases the surface area, ensuring more caramelization and an attractive golden-brown finish. Arrange the slices neatly on a plate.
- Oil Heating: Pour enough neutral oil into a large non-stick or cast-iron pan so that it reaches about ¼ inch deep. Heat the pan over medium heat until the oil shimmers, indicating it’s ready for frying. This prevents sticking and promotes even cooking.
- Initial Cooking: Carefully add the plantain slices to the pan in a single layer. Cook each side for several minutes, until the plantains soften slightly and begin to turn lightly golden. Avoid overcrowding the pan for best results.
- Caramelization: Once softened, increase the heat to medium-high. Continue frying the plantains for a few more minutes per side, watching closely as they develop a rich, dark golden-brown caramelized exterior. Flip carefully with tongs to maintain shape.
- Draining: Remove the caramelized plantains from the pan and transfer them to a plate lined with paper towels. This step absorbs excess oil, keeping the plantains crisp on the outside while tender inside.
- Seasoning and Serving: While still warm, sprinkle the plantains lightly with kosher salt. Serve immediately as a sweet, satisfying side dish or snack that pairs beautifully with breakfast, lunch, or dinner.
Notes
- Choose plantains that are yellow with black speckles for the perfect balance of sweetness and firmness.
- Slice plantains diagonally to maximize caramelization and create more appealing golden edges.
- Use a neutral oil with a high smoke point, such as avocado or canola oil, to prevent burning.
- Avoid overcrowding the pan to ensure even cooking and crispy edges.
- Sprinkle salt after frying to enhance natural sweetness without drawing out moisture.
- Serve immediately for the best texture; plantains lose crispness as they cool.