If you're looking for a delicious and easy-to-make side dish, look no further than this fried sweet plantains recipe aka platanos maduros fritos. It is perfect for Caribbean cuisine lovers or anyone who wants to add a bit of sweet and savory flavor to their meal.
These sweet plantains are the perfect blend of sweet and spicy. The plantains are fried until they're golden and crispy, then glazed with a sweet and spicy glaze made with guava jelly, maple syrup, and Caribbean-style hot sauce.
Serve them as an appetizer or side dish, or enjoy them as a main course with a side of rice and beans. Either way, you're sure to love this delicious recipe.
Beats and Eats (music to pair with fried sweet plantains)
Fried plantains are super easy to make. And with such a simple dish, you'd be amazed at just how far you can go with it. I wanted an aspirational sweet and savory vibe. The savory elements of both the jerk seasoning and the guava sauce pair perfectly with the sweet plantains. Ego Ella May's "How Far" is inspiring in a very subtle way. The tone is calm and confident.
Ingredient List To Make this Platanos Maduros Recipe
Overripe plantains add the perfect amount of sweetness to this dish, while the jerk seasoning gives it a nice kick. The Caribbean hot sauce adds a bit of heat, and the maple syrup and guava jelly help to balance out the flavors. All of these ingredients work together to create a dish that is both sweet and savory with a hint of heat!
- Sweet Plantains - this recipe requires very ripe brown plantains. The more brown the better!
- Dry Jerk Seasoning
- Guava Jelly
- Caribbean Style Hot Sauce
- Maple Syrup
- Canola Oil or Peanut Oil
How To Make Fried Sweet Plantains (step by step instructions)
For the Sauce
In a medium mixing bowl add the maple syrup, guava jelly, and hot sauce. Mix well and set aside.
For the Plantains
Peel ripe plantains and then slice on the diagonal into ½ - 1 inch cuts using a sharp paring knife.
Preheat a large skillet or frying pan to medium-high heat. Add oil and bring to temperature (350 degrees F). Add the sliced plantains to the hot oil and fry for 2-3 minutes. Flip and repeat. Plantains should be a dark golden brown color.
Using a slotted spoon remove the plantains from the oil and let rest on a wire rack lined sheet tray or paper towel lined bowl.
Sprinkle the dry jerk seasoning on the plantains, then add the guava glaze.
Cooking Considerations and Tips For Frying Sweet Plantains
I keep a homemade jerk seasoning on hand, but there are some decent store bought ones if you are near a spice shop. You can also substitute with your own spice mix if you're comfortable.
I'm partial to the thicker, gummier red pepper based hot sauces. But there are all types that work. Use what's available to you.
To sweeten the sauce and balance against the hot sauce, I used maple syrup but you can use honey or agave nectar as well.
Mango chutney or apricot jam are decent substitutes for guava jelly. It's a different flavor profile but still a delicious sauce.
When slicing the sweet plantains, be sure to use a sharp knife and cut them into even slices. If they're too thick, they won't cook evenly.
Avoid green plantains, unless you have a ripening process in mind. The best way to speed of the process is to place plantains in a brown paper bag and close.
The high sugar content will lead to great caramelization when the plantains are fried.
Use an oil that has a high smoke point and is relatively neutral in flavor. Make sure you add enough oil to the skillet so that half the plantains are submerged.
Fry the plantains in a single layer otherwise they will merge and stick together.
I don't recommend using regular bananas in this recipe. The texture and flavor profile will be very different and not as good.
Plantains are considered the perfect side dish in Caribbean countries like Cuba, Jamaica, and Puerto Rico) and in certain countries of Latin America. Serve it with main dish recipes like Jamaican jerk chicken, grilled red snapper, ropa vieja, and Guyanese pepperpot. Add in black beans and Jamaican cabbage to round things out.
Frequently Asked Questions About Making Fried Sweet Plantains
What can I substitute for sweet plantains?
Many will suggest substituting with bananas but I don't recommend it due to taste and flavor differences.
Can I make this recipe ahead of time?
I like these fresh hot out the fryer. But yes you can cook ahead of time. If I were going to cook ahead of time I'd simply follow the instructions up until the point of frying the sweet plantains. At that point, cover and refrigerate the sweet plantains until ready to fry.
What Is The Best Oil For Frying Plantains?
I'm partial to peanut oil for it's high smoke point and neutral flavor. Vegetable oil, canola oil, or grapeseed oil could also work. I do not recommend olive oil at all.
How Long Can You Store Sweet Fried Plantains?
The cooked sweet plantains will keep in an airtight container in the fridge for up to 3 days.
What is the best way to reheat this recipe?
The best way to reheat this recipe is to place the sweet plantains on a baking sheet and reheat in a preheated oven at 350 degrees Fahrenheit until warmed through. Alternatively, you can reheat in a skillet over medium heat until warmed through.
For Similar Appetizer Recipes, try These:
Making This Recipe
This is my favorite plantain recipe. Fried sweet plantains are a delicious and easy-to-make side dish that will add some Caribbean flair to your next meal. This easy recipe is perfect for parties or family gatherings, and it’s sure to be a hit with everyone who tries it. So fire up the fryer and get cooking!
If you make this fried sweet plantains recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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- 2 Yellow Ripe Plantains
- ½ tablespoon Jerk Seasoning
- 1 tablespoon Guava Jelly
- 1 ½ tablespoons Caribbean Style Hot Sauce
- 1 tablespoon Maple Syrup
For the Sauce
- In a medium mixing bowl add the maple syrup, guava jelly, and hot sauce. Mix well and set aside.
For the Plantains
- Peel ripe plantains and then slice on the diagonal into ½ - 1 inch cuts using a sharp paring knife.
- Preheat a large skillet or frying pan to medium-high heat. Add oil and bring to temperature (350 degrees F). Add the sliced plantains to the hot oil and fry for 2-3 minutes. Flip and repeat. Plantains should be a dark golden brown color.
- Using a slotted spoon remove the plantains from the oil and let rest on a wire rack lined sheet tray or paper towel lined bowl.
- Sprinkle the dry jerk seasoning on the plantains, then add the guava glaze.