Fried Sweet Plantains (Fried or Air Fried!)

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Golden, tender, and caramelized—fried sweet plantains are a beloved side dish across Latin America and the Caribbean. They’re incredibly easy to make and always bring comfort to the plate, especially when served with rice and beans.

When people from the US think about plantains, they probably think about sweet plantains. Fried sweet plantains are the most common form of plantain that you can find because it is paired with literally everything. Also known as maduros, they are fried until crispy on the edges and soft in the middle. Personally, this is not my favorite form of plantain (I know, gasp!). But they are pretty darn good, and they especially make the perfect side dish to savory plates like rice and beans or grilled meats!

I think the hardest part about making fried sweet plantains is the actual frying part. Although, I basically pan fry them with just a shallow layer of oil! If you prefer, you can make air fryer sweet plantains! The instructions are below.

Why You'll Love This Recipe

Simple and satisfying. Just three ingredients and one skillet.
Naturally sweet. No added sugar—just ripe plantains.
Perfect for any meal. Serve with breakfast, lunch, or dinner.
Soft and golden. Tender centers with beautifully caramelized edges.

Ingredients

Ripe Plantain: Look for yellow plantains with black spots or nearly all-black peel. The darker it is, the sweeter and softer it’ll be when cooked. Ripe plantains should be available at your local grocery store, but if not, then they are usually available at specialty or Latin stores. If all you can find is unripe green plantains, then you can buy them and give them some time to go through the ripening process!
Neutral Oil: Use vegetable oil, sunflower oil, or canola oil for shallow frying. You only need enough to lightly coat the bottom of the pan.

How to Make Sweet Fried Plantains

Peel the Plantain: Start by cutting off both ends of the ripe plantain. Using a sharp knife, make a lengthwise slit through the peel, running from top to bottom. Use your thumbs to gently pry the peel away from the plantain and remove it completely.
Slice the Plantain: Cut the peeled plantain into thin, diagonal slices, about ¼ to ½ inch thick. Thinner slices will cook faster and get more caramelized edges, while thicker slices will stay a bit soft in the center.
Heat the Oil: Set a large skillet over medium heat to medium-high heat. Add enough oil to the pan to coat the bottom in a shallow layer—just enough for shallow frying.
Fry the Plantains: Once the oil is hot (a slice should sizzle when added), carefully place the sliced plantains into the skillet in a single layer. Use tongs, as the slices can be slippery and hot oil may splatter.
Cook Until Golden: Fry for 4–5 minutes on the first side, or until the bottoms start to turn a deep golden brown. Flip and cook the other side for another 3–4 minutes, until evenly browned. Remove using a slotted spoon as tongs might smash them!
Serve: Place on a paper towel-lined plate to soak up any excess oil and serve warm.

How to Make Air Fryer Sweet Plantains

Peel the Plantain: Cut off both ends of the plantain. Using a sharp knife, make a lengthwise slit through the peel. Use your thumbs to gently peel it away and discard the skin.
Slice the Plantain: Cut the plantain into diagonal slices about ¼ to ½ inch thick. Try to keep the slices even so they cook evenly.
Preheat and Prep: Preheat your air fryer to 375°F (190°C) if your model requires it. Lightly spray the air fryer basket with oil or brush it with a bit of neutral oil to help prevent sticking.
Air Fry: Arrange the plantain slices in a single layer in the basket. Lightly spray the tops with oil if you'd like a more golden finish. Air fry at 375°F for 10–12 minutes, flipping halfway through, until the plantains are soft and golden brown on both sides.
Serve: Remove from the air fryer and let cool slightly. Serve warm and enjoy!

Tip: Keep in mind that different air fryers cook quicker or more slowly, so cooking time will vary!

Tips for Success

Use very ripe plantains! The key to that soft, sweet texture is ripeness. If your plantain feels soft to the touch and has some black on the peel, it’s perfect.
Slice on the diagonal. Diagonal slices give you more surface area, helping each piece cook evenly and get that nice golden crust. They should be about ½ inch thick slices.
Control the heat. Medium to medium-high heat is ideal. If the oil is too hot, the outside will brown too fast before the inside softens.
Don’t rush the flip! Let the plantains develop a golden crust before turning. Flipping too soon can cause sticking or uneven browning.

How to Serve Maduros

Different cultures serve these sweet maduros in different ways! Typically they are served as a side dish and in most Latin American cuisine they are served with savory dishes, since they offer a touch of sweetness, or served as breakfast with a fried egg. Here are some delicious ideas on how to serve them:

With Rice and Beans: A classic! Serve with arroz con menestra, gallo pinto, or moro for a perfect sweet-savory combo.
Alongside Stews: Perfect with hearty dishes like carne guisada, seco de pollo, or picadillo.
As a Breakfast Side: Pair with scrambled eggs, queso fresco, and toast for a hearty morning meal.
With Cheese and Salprieta: This is a classic Ecuadorian way to serve fried ripe plantains, and my personal favorite way. Serve with a sprinkle of salprieta on top with shredded queso fresco.

Frequently Asked Questions

Can I make these ahead of time?

Fried plantains are best fresh, but you can reheat them in a skillet or air fryer to bring back some of the texture. Avoid microwaving if you want to keep the edges crisp.

What’s the difference between tostones/patacones and these?

Tostones are twice-fried plantains made from green unripe plantains. Fried sweet plantains use ripe plantains and are only fried once, yielding a soft, sweet result.

Should I peel the plantain before slicing?

Yes—always peel first! Use a knife to score the peel lengthwise, then use your thumb to remove it. Ripe plantains are softer and easier to peel than green ones.

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