Fried Sweet Plantains


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Fried plantains in varying stages of ripeness are one of the usual starchy vegetables offered at most Creole-style meals. I favor the softest plantains because they are the sweetest and have the most flavor. Choose plantains that are almost totally black, as these are the ripest. They should be soft to the touch.


  • 2 large, very ripe plantains
  • ¼ cup canola oil


  1. Peel the plantains and cut crosswise into 3-sections. Slice each section lengthwise into three pieces.
  2. Heat the oil in a deep frying pan until hot. Add the plantains and fry until golden brown on one side, about 1 to 2 minutes. (Do not overcrowd the pan or allow the plantains to scorch.)
  3. Remove the plantains from the pan and drain on a plate lined with paper towels. Serve hot as a side dish or dust the plantains with confectioners’ sugar for a simple dessert.