Platanos Fritos (Puerto Rican Sweet Plantains)

Platanos fritos served on a white platter and a smaller plate with a few raw plantain slices.

5 from 1 vote

Puerto Rican plátanos fritos, golden, sweet and caramelized. Easy, delicious, and perfect as a snack, dessert or side dish.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish, Snack

Cuisine: Puerto Rican

Servings:

Calories: 109kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Plantains: Pick plantains that are mostly black with some yellow spots. Avoid overly mushy ones, these will soak up too much oil.

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.

Nutrition