Sweet Fried Plantains made perfectly: tender and slightly crisp on the outside, sweet and meaty on the inside. This quick 15-minute side is an easy, versatile addition to any meal.
In this article you’ll learn how to make perfectly cooked sweet fried plantains every time. I can’t get enough of them—whether as a snack, a breakfast side, or paired with savory dishes.
Also called “dodo” in Cameroon and Nigeria, sweet fried plantains are popular across West Africa, the Caribbean, and South America.
This was a staple in my childhood. I eat them plain or with omelets for breakfast, with stewed beans, stewed spinach, avocado, grilled chicken, or grilled fish. They pair well with nearly any main dish, which is why I’m dedicating this post to making the perfect sweet fried plantains. The goal is a golden exterior and fully cooked interior—controlled oil temperature is the key.
Table of Contents
- Ingredients
- How to Fry Sweet Plantains
- Serving
- More Sweet Plantain Recipes
- More Plantain Recipes
- Sweet Fried Plantains Recipe
Ingredients
This recipe uses just a few simple ingredients:
- Ripe yellow plantains: Choose plantains that are yellow with black spots and yield slightly to pressure.
- Neutral frying oil: Vegetable, canola, or peanut oil work well.
Salt is optional—sprinkle a little on hot plantains if you like.
See the recipe card below for exact measurements.
How to Fry Sweet Plantains
- Wash the plantains first. Cleaning them before peeling prevents transferring any dirt or germs from the skin to the flesh.
- Peel carefully. Score the skin along the ridges without cutting into the flesh, then remove the peel and slice each plantain diagonally into roughly 1/2-inch thick pieces.
- Heat the oil. Fill a frying pan to about 3 inches with oil and bring it up to roughly 350°F (175°C). Once hot, reduce to medium and add the plantain slices. Fry until one side is golden, then flip and cook the other side until golden and cooked through.
- Drain. Remove the plantains and place on paper towels to absorb excess oil. Repeat in batches if necessary to avoid overcrowding.
These plantains complement many dishes. In this post they’re served with grilled chicken wings for a tasty combination.
You should try them!
Serving
Serve sweet fried plantains with almost anything. They pair especially well with:
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
If you want to experiment further with plantains, try these variations:
Plantain Chips
Cameroonian Sese Plantains
Tostones (Twice-Fried Plantains)
Plantain Fries
If you make this recipe, please leave a rating below — your feedback helps others find it. Thank you!
Sweet Fried Plantains
Ingredients
- 5 yellow plantains (ripe)
- Oil for frying
- Salt optional
Instructions
-
Pour oil into a frying pan to a depth of about 3 inches and heat to roughly 350°F (175°C).
-
Rinse and peel the plantains. Score the skin along the length of the ridges without cutting into the flesh, remove the peel, and slice the plantains diagonally into 1/2-inch pieces.
-
Reduce heat to medium. Gently place plantain slices into the oil without overcrowding—fry in batches if needed.
-
Cook until one side is golden, flip, and fry the other side until golden and cooked through. Remove to paper towels to drain excess oil.
-
Optionally sprinkle a little salt over the hot plantains and serve.
Notes
Nutrition
Additional Info
Pin this recipe:
“And we know that all things work together for good to them that love God, to them who are the called according to his purpose.” Romans 8:28 (KJV)