Plátanos Fritos (fried plantains) are a classic dish in Latin America and the Caribbean, made from sliced plantains-either ripe or green-fried in oil until golden.
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Ripe fried plantains are soft, sweet, and lightly caramelized, while green fried plantains are firmer and crisp, commonly prepared as tostones and served as a savory side or simple dessert.
This plátanos fritos recipe uses very ripe plantains, known as plátanos maduros, which fry until soft, sweet, and caramelized.
In our home, we love to drizzle fried sweet plantains with condensed milk, but they're also delicious served plain, lightly salted, or with a little honey.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ripe plantains: Provide natural sweetness and a soft interior that caramelizes when fried; use very ripe plantains with dark or nearly black skins for the best flavor.
- Neutral frying oil (vegetable, canola, or peanut oil): High smoke point allows even frying and a deep golden color without adding extra flavor.
- Salt (optional): Enhances the sweetness and balances the caramelized flavor of the plantains.
How to Make Plátanos Fritos
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a medium saucepan over medium-high heat until it reaches 350°F. Carefully add one-third of the plantains and fry, turning and stirring occasionally with a slotted spoon, until deep golden brown on both sides, about 4 to 5 minutes.
- Using a wire skimmer or slotted spoon, transfer the plantains to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels.
- Drizzle with condensed milk for a sweet finish, or sprinkle with kosher salt, if desired. Repeat with the remaining plantains in two batches and serve immediately.
Hint: Use very ripe plantains with dark or nearly black skins. They fry better, turn golden faster, and develop the best sweet flavor without tasting starchy.
Storage, Make Ahead, & Freezing
Storage: Fried sweet plantains are best eaten fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or air fryer to restore crisp edges.
Make Ahead: Fried plantains do not hold well and are best cooked just before serving.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use very ripe plantains: Look for plantains with dark or nearly black skins for the best sweetness and caramelization.
- Cut evenly: Slice the plantains into even pieces so they fry at the same rate and turn golden evenly.
- Don't overcrowd the pan: Fry in batches to keep the oil hot and prevent soggy plantains.
- Salt at the end: Season right after frying so the salt sticks and enhances the sweet flavor.
- Variation: Serve fried sweet plantains with popular toppings like condensed milk and Mexican crema for a rich, sweet contrast. You can also sprinkle them with cinnamon or cinnamon sugar, or drizzle lightly with honey just before serving for extra flavor.
Frequently Asked Questions
How ripe should plantains be for frying?
Use very ripe plantains with dark brown or nearly black skins. Ripe plantains are sweeter and caramelize better when fried.
Why are my fried plantains not crispy?
This usually happens if the oil is not hot enough or the pan is overcrowded. Fry in batches and keep the oil around 350°F for best results.
Can I use green plantains instead of ripe ones?
No. Green plantains are starchy and not sweet. This recipe is for sweet fried plantains, which require fully ripe plantains.
What is the best oil for frying plantains?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Peanut oil works especially well because it handles heat and keeps a clean flavor.
Did you know?
According to general food references like Wikipedia, plantains belong to the Musa family, just like bananas, but they are starchier and lower in sugar when raw. Because of this, plantains are usually cooked rather than eaten fresh, and their flavor and texture change depending on their ripeness-from savory when green to sweet and caramelized when fully ripe.
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Recipe
Plátanos Fritos
Equipment
- Deep-fry or instant-read thermometer (to monitor oil temperature)
- Slotted spoon or wire skimmer
- Wire rack set over a rimmed baking sheet or a plate lined with paper towels
Ingredients
- 5 very ripe black plantains , peeled and sliced on bias into ½-inch pieces
- 3 cups peanut or vegetable oil
- Kosher salt
Instructions
- Heat the oil in a medium saucepan over medium-high heat until it reaches 350°F.
- Carefully add one-third of the plantains and fry, turning and stirring occasionally with a slotted spoon, until deep golden brown on both sides, about 4 to 5 minutes.
- Using a wire skimmer or slotted spoon, transfer the plantains to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels.
- Drizzle with condensed milk for a sweet finish, or sprinkle with kosher salt, if desired. Repeat with the remaining plantains in two batches and serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
