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fried sweet plantains on small baking sheet

Fried Sweet Plantains (15 Minutes!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Quin Liburd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side Dishes
  • Method: Frying
  • Cuisine: Caribbean, Latin


There is nothing like Fried Sweet Plantains to go along with your main entrees or enjoyed as a snack. You’ll love this in-depth post to guide you through making the best fried sweet plantains, also known as Maduros. Traditionally served as a side dish throughout the Caribbean and Latin regions; fried sweet plantains have crispy edges with a tender, sweet middle! Sooo delicious…& recipe how-to video provided!


  • 3 large (extra ripe!) plantains- peeled & then sliced on a bias
  • 1/2 cup vegetable oil (or any neutral oil- see notes)

Fried Sweet Plantain seasoningoptional:

  • 1/2 teaspoon cajun seasoning (or seasoned salt, adobo, old bay)
  • 1/2 teaspoon packed brown sugar


  1. Prep the plantains. Slice the plantains on a bias, at an angle, about 1/2-inch thick (as illustrated in images). Set the sliced plantains aside on a plate/platter or small baking sheet.
  2. Fry the plantains. Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, add the plantain slices into the skillet- working in batches, careful not to overcrowd. Fry the plantains until golden brown and slightly crisp, about 2-3 minutes on each side. Use a slotted utensil (I like to use a fish spatula) to gently flip the plantains while frying; careful not to handle them too aggressively as they’re super tender.
  3. If you notice your plantains are browning too quickly, reduce the heat to medium-low. I find 2-3 minutes on each side to achieve perfectly crispy yet nice, tender-in-the-middle plantains. However, you can fry your plantains until they reach your desired level of doneness- just look for them to be caramelized on the outside with a buttery center.
  4. Serve. Set the fried sweet plantains onto a paper towel-lined plate to sop up any excess oil. Season the plantains, if desired. I like to sprinkle them with a mix of cajun seasoning and brown sugar- the perfect savory/sweet combo. Serve plantains immediately as a snack or alongside your favorite main entrees. Enjoy!


  1. Neutral/flavorless oils: Canola, Avocado, and Grapeseed oil.
  2. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.