Sweet Fried Plantains—perfectly cooked: tender inside, slightly crisp at the edges, sweet, and with a satisfying, meaty texture. They make a wonderful 15-minute side to add to any meal.
In this post you’ll learn how to make perfect sweet fried plantains every time. I can never resist them—sweet fried plantains are one of my favorite foods.
Also called “dodo” in Cameroon and Nigeria, sweet fried plantains are enjoyed throughout West Africa, the Caribbean, and South America.
This dish was a staple growing up. I eat them plain or with omelets for breakfast, with stewed beans, stewed spinach, avocado, grilled chicken, or grilled fish. They pair with almost anything and are incredibly versatile.
The ideal sweet fried plantain is cooked through with a golden-brown exterior. The key is managing the oil temperature so the slices brown evenly without burning before the center is cooked.
Table of Contents
- Ingredients
- How to Fry Sweet Plantains
- Serving
- More Sweet Plantain Recipes
- More Plantain Recipes
- Sweet Fried Plantains Recipe
Ingredients
You only need two main ingredients:
- Yellow plantains: Ripe plantains should be yellow with some black spots and give slightly when pressed.
- Oil for frying: Use a neutral oil such as vegetable, canola, or peanut oil.
I usually skip added salt, but you can sprinkle a little on the hot plantains after frying if desired.
For the exact measurements, see the recipe card below.
How to Fry Sweet Plantains
- Wash the plantains thoroughly before peeling. Cleaning the skin first prevents transferring dirt or bacteria to the flesh while you peel.
- Peel along the ridges and slice diagonally. Make a shallow lengthwise cut in the skin—avoid cutting the flesh—then remove the peel and cut the plantain into roughly half-inch diagonal slices.
- Heat the oil, reduce to medium, and fry. Heat oil to about 350°F (175°C), reduce to medium, and add the slices in a single layer without overcrowding. Fry until one side is golden, then flip to brown the other side.
- Drain on paper towels. Remove the plantains and place them on paper towels to absorb excess oil.
These plantains go with almost anything. Here, they’re served with grilled chicken wings for a delicious combination.
Give them a try—you won’t regret it.
Serving
Serve these sweet fried plantains with a variety of dishes. They’re versatile and complement many flavors.
Lentil Stew
Cabbage and Beef Stew
Cameroonian Soya
Oven Grilled Tilapia
Grilled Whole Red Snapper
Stewed Pinto Beans
More Sweet Plantain Recipes
- Poulet DG (one-pot chicken and plantain meal)
- Plantain Puff Puff (plantain fritters)
- Plantain Pancake
- Grilled Plantains
- Baked Plantains
- Plantain Lasagna
More Plantain Recipes
Want to experiment with plantains? Try these variations:
Plantain Chips
Cameroonian Sese Plantains
Tostones (Twice-Fried Plantains)
Plantain Fries
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Sweet Fried Plantains
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Ingredients
- 5 yellow plantains (ripe)
- Oil for frying
- Salt optional
Instructions
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Pour oil to a depth of about 3 inches in a frying pan and heat to roughly 350°F (about medium-high).
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While the oil heats, rinse and peel the plantains. Make a shallow lengthwise cut along a ridge, remove the peel, and slice diagonally about 1/2 inch thick.
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Reduce heat to medium and gently add slices to the oil without overcrowding. Fry in batches if needed.
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Cook until the first side is golden, flip and brown the other side. Remove and drain on paper towels.
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Sprinkle with a little salt while hot if desired and serve.
Notes
Nutrition
Additional Info
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