Fried Sweet Platains [w/Video]

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I have a sweet tooth, and being of African origin, I’m a sucker for fried sweet plantains. For those not familiar with sweet plantains, they are essentially ripe plantains, or over-sized bananas. However, unlike bananas, it’s inadvisable to eat them ray, as they are bit difficult on the stomach. The riper the plantain, the sweeter it is.

Fortunately, frying plantains is easy and takes very little time. The key to an excellent plate of Fried Ripe Plantains is to ensure that the plantains are at the right degree of ripeness. Of course, this is subjective. If you want sweetness, select those plantains that are almost black or, in some cases, have a dull yellow color with patches of black. If you have less of a sweet tooth, select those plantains that show little to know blackening.

Similarly, the softer the plantain, the sweeter; those looking for a denser consistency would pick those plantains that are less black. If in doubt, just gently squeeze the plantain to determine its density.


  • 2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices
  • Canola or vegetable oil
  • Sea salt (optional)


In case you get confused (which you shouldn’t), you can have a look at the video above on how to make this recipe.

  • Lather chopped plantains in a little bit of salt (you can sprinkle the salt later when everything is fried)
  • Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat.
  • When oil begins to shimmer, add plantains (work in batches), and fry for 1 and 1/2 minutes on one side, flip and cook for 1 minute on the other side.
  • Remove plantains from pan and rest on paper towels.
  • Continue frying in batches until all the plantains are fried.

The end result should look like as shown below: Relatively soft fried sweet plantain on the far right, and a relatively more dense result on the far left.