JesseEatzSweet, caramelized ripe plantains fried until golden brown with crispy edges and a tender center. A quintessential Caribbean side dish that balances savory meals.
Peel the ripe plantains and slice them diagonally into 1/2-inch thick oval pieces. Ensure the plantains are very ripe (yellow with black spots) for maximum sweetness.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Place the plantain slices in the skillet in a single layer, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side until the edges are caramelized and dark golden brown.
The sugar content is high, so watch them closely to prevent burning.
Remove the plantains from the oil and drain on a paper towel-lined plate. Sprinkle with a tiny pinch of salt while hot if desired.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.