Platanos Fritos (Puerto Rican Sweet Plantains) are golden, sweet, caramelized fried plantains. Easy to make, delicious and perfect as a snack, dessert or side dish.
Plátanos Fritos (Puerto Rican Sweet Plantains) are hands-down one of the easiest and most delicious side dishes you can make in Puerto Rican cooking. Their natural sweetness and soft texture make them a favorite not only in Puerto Rico but are also commonly served as a side dish or dessert in Latin America and other Caribbean cuisines.
I don't think I've ever met anyone who tried these sweet fried plantains and didn't fall in love. They have a naturally sweet flavor that's perfectly balanced not too heavy or overpowering and they complement just about any meal. Plus, they're incredibly simple to make, so in just a few minutes, you can have a snack, dessert or side dish that's soft, caramelized, and absolutely irresistible. Some of our most iconis dishes are made with ripe plantains like pastelon, piononos and canoas de platano.
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What Are Plátanos Fritos? (Also Known in Puerto Rico as Amarillos or Maduros)
Plátanos fritos are sweet, ripe plantains sliced and fried until golden and caramelized, with tender, melt-in-your-mouth centers and slightly crispy edges. In Puerto Rico, we also call them amarillos, maduros or plátanos maduros fritos. Plantains in general, are a cornerstone of Puerto Rican cooking, showing up in everything from simple snacks like plantain chips to iconic dishes such as pasteles, mofongo con carne frita and our well-known jibarito sandwich. Plátanos fritos are one of the easiest and most delicious ways to enjoy ripe plantains. With just two ingredients, you can quickly make a flavorful snack or side dish that's perfectly sweet, soft, and indulgent.
How to Tell When Plantains are Ripe
Knowing when your plantains are ripe is key to making the best plátanos fritos. Plantains are used at different stages of ripeness depending on the dish, and for sweet fried plantains, you want them fully ripe.
Look for plantains with yellow skins covered in black spots, or even mostly black. The more spots they have, the sweeter they'll be. At this stage, the flesh inside is soft, and you'll notice that ripe plantains are also slightly sticky when peeled. This is exactly what gives them the rich, caramelized flavor when fried. If plantains are fully blackened, make sure they are not overly mushy. Too mushy means, plantains will absorb too much oil during frying.
If your plantains are still green, they haven't ripened yet and will be more starchy than sweet. These are perfect for other dishes like mofongo con camarones, tostones or arañitas. If green plantains are all you can find, simply let them sit at room temperature for a few days until they darken and soften.
For best results, choose plantains that are slightly soft to the touch with heavily speckled or blackened skins. This is when they're perfectly sweet and ready to be turned into golden, caramelized plátanos fritos.
Ingredients
- ripe plantains
- vegetable or canola oil
How to Make Platanos Fritos (Puerto Rican Sweet Plantains)
Step 1: Prep the plantains: Cut off the ends of each plantain. Using a sharp knife, make a lengthwise slit along the peel, cutting just through the skin.
Step 2: Slice diagonally: Peel the plantains and cut them into diagonal slices about ½-inch thick.
Step 3: Heat the oil: Add oil to a skillet and heat over medium heat until heated through and hot.
Step 4: Fry the plantains: Carefully add a few slices to the hot oil, making sure not to overcrowd the pan. Cook until golden brown on one side, then flip and cook the other side until equally golden and caramelized.
Step 5: Drain and serve: Remove the plantains from the skillet and drain on paper towels. Serve immediately.
Serving Suggestions
Plátanos fritos are incredibly versatile! Enjoy them as a sweet snack on their own, or serve them alongside your meal as a side dish. They pair beautifully with savory dishes like roast pork, grilled chicken, or a simple rice and beans plate,
Cathy’s Expert Tips
- Choose the right plantains: For sweet plátanos fritos, pick plantains that are mostly black with some yellow spots. They'll be soft, sweet, and caramelize nicely. Avoid overly mushy ones, these will soak up too much oil.
- Slice diagonally: Cutting plantains on the diagonal gives you longer, elegant slices that cook evenly and look great on the plate.
- Don't overcrowd the pan: Fry a few slices at a time so they get golden and caramelized otherwise you will lower the temperature too much and the plantains will soak up too much oil.
- Oil temperature: Medium heat is key, too low and they will soak too much oil and be greasy, too high and they will burn before cooking inside.
- Drain well: Use paper towels to drain excess oil.
Recipe FAQ’s
They're best served fresh and warm, but you can fry them in advance and reheat in a skillet or oven for a few minutes before serving.
Make sure your skillet and oil are hot before adding the plantains, and give each slice space to cook. Using a nonstick or well-seasoned cast iron skillet works best.
Yes! You can lightly brush plantain slices with oil and bake them at 400°F for 15-20 minutes, flipping halfway through, for a less-oily alternative. They won't be quite as caramelized, but still delicious.
Other Plantains Dishes We Love
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📖 Recipe
Platanos Fritos (Puerto Rican Sweet Plantains)
Ingredients
- 2 ripe plantains peeled and sliced
- ½ cup vegetable or canola oil or as needed
Instructions
- Prep the plantains: Cut off the ends of each plantain. Using a sharp knife, make a lengthwise slit along the peel, cutting just through the skin.
- Slice diagonally: Peel the plantains and cut them into diagonal slices about ½-inch thick.
- Heat the oil: Add oil to a skillet and heat over medium heat until heated through and hot.
- Fry the plantains: Carefully add a few slices to the hot oil, making sure not to overcrowd the pan. Cook until golden brown on one side, then flip and cook the other side until equally golden and caramelized.
- Drain and serve: Remove the plantains from the skillet and drain on paper towels. Serve immediately.
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