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Sticky Sweet Fried Plantains Recipe

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4.2 from 79 reviews

This recipe for Sticky Sweet Fried Plantains offers perfectly caramelized, tender plantain slices coated in a luscious maple-vanilla glaze, making a delightful tropical treat or side dish.

Ingredients

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Ingredients

  • 3 ripe plantains (peeled and cut into 1/2-inch diagonal slices)
  • 1/4 cup brown sugar (packed; dark or light both work)
  • 1 tbsp coconut oil (unrefined for best tropical flavor)
  • 1 tbsp pure maple syrup (use real maple, not pancake syrup)
  • 1 tsp vanilla extract (pure extract recommended)

Instructions

  1. Prepare the Plantains: Cut the ends off each plantain. Score a shallow line along the length of the skin, peel it back, and discard the skin. Slice each plantain into 1/2-inch thick diagonal pieces for maximum surface area and caramelization.
  2. Make the Glaze and Coat Plantains: In a small bowl, whisk together the pure maple syrup and vanilla extract. Set aside — this will be your glaze. In a large bowl, add the plantain slices and packed brown sugar. Gently toss until every piece is evenly coated.
  3. Heat the Skillet: Heat a large skillet over medium heat and add the coconut oil. Let it melt completely until shimmering. Arrange the sugar-coated plantain slices in a single layer — do not overcrowd the pan or they will steam instead of caramelize.
  4. Cook the Plantains: Cook undisturbed for 3 to 5 minutes until the bottoms are deep golden brown. Flip each piece carefully with tongs or a thin spatula. Cook the second side for 2 to 4 minutes. Watch closely — brown sugar can go from caramelized to burnt very quickly.
  5. Add the Glaze: Pour the maple syrup and vanilla mixture into the skillet. Swirl the pan or gently toss the plantains to coat. Let the glaze bubble and thicken for about 30 seconds.
  6. Serve: Transfer the glazed plantains immediately to a serving plate or bowl. Do not place on paper towels — the sticky glaze will bond and you will lose your coating. Serve warm right away for the best crispy texture.

Notes

  • Do not overcrowd the pan when frying to prevent steaming and ensure proper caramelization.
  • Avoid placing glazed plantains on paper towels to preserve the sticky coating.
  • Use real pure maple syrup, not pancake syrup, for the best flavor.
  • Unrefined coconut oil is recommended for the best tropical flavor.

Find it online: https://yumfoodusa.com/sticky-sweet-fried-plantains-recipe/