If you’ve never tried Sticky Sweet Fried Plantains before, you’re in for an absolute treat. This irresistible dish transforms ripe plantains into golden, caramelized morsels coated in a luscious, maple-vanilla glaze. Every bite is a perfect balance of sticky, sweet, and slightly crisp—one of those comfort foods that instantly feels like nostalgia on a plate.
Why You’ll Love This Recipe
- Instant Comfort Food: Each bite of Sticky Sweet Fried Plantains wraps you in a warm hug of caramelized goodness and cozy flavors.
- Quick & Effortless: Get impressive results in under 20 minutes with just a few pantry staples—no fancy techniques required!
- Show-stopping Sweetness: That glossy, sticky maple-vanilla glaze takes everyday plantains to restaurant-worthy new heights.
- Naturally Gluten-Free & Vegan: This recipe accommodates a wide range of diets without sacrificing any of the joy or decadence.
Ingredients You’ll Need
This recipe is a celebration of simplicity—the beauty of Sticky Sweet Fried Plantains lies in just a handful of ingredients, each playing a vibrant part. Every element is chosen to highlight the natural sweetness and irresistible texture of ripe plantains.
- Ripe Plantains (3): Seek out yellow plantains with plenty of brown spots—they’re perfectly sweet, creamy, and caramelize beautifully in the pan.
- Brown Sugar (1/4 cup, packed): Adds cozy, molasses-rich flavor and gives those plantains their signature sticky-sweet crust.
- Coconut Oil (1 tablespoon): Lends a subtle tropical note and helps the plantains fry up golden and nonstick.
- Pure Maple Syrup (1 tablespoon): For glossy shine and deep, nuanced sweetness that complements caramelized plantains perfectly.
- Vanilla Extract (1 teaspoon): Just a splash, but it makes the whole dish taste like dessert in the very best way.
Variations
One of the joys of Sticky Sweet Fried Plantains is how easy they are to tweak, so you can completely tailor the experience to your tastes, ingredients on hand, or dietary needs. Here are a few fun ways to personalize this irresistible treat!
- Cinnamon Sugar Crunch: Add a sprinkle of cinnamon to your brown sugar mixture for plantains with warm, cozy spice in every bite.
- Spiced Chili Kick: Toss in a pinch of cayenne or chili powder if you love a little sweet-and-spicy contrast—delicious alongside savory mains!
- Butter Instead of Coconut Oil: Swap coconut oil for a pat of butter for a richer, more classic caramel note.
- Rum-Soaked Glaze: Stir a teaspoon of dark rum into your maple-vanilla mix for a Caribbean-inspired twist that’s absolutely swoon-worthy.
How to Make Sticky Sweet Fried Plantains
Step 1: Prep & Sugar the Plantains
Start by peeling your ripe plantains and slicing them into 1/2-inch rounds—thick enough to stay creamy on the inside but get beautifully caramelized on the outside. Pop them into a large bowl with the brown sugar and gently toss until every piece is coated like little treasures. This step makes sure your final plantains are wonderfully sticky all over.
Step 2: Sizzle to Golden Perfection
Heat the coconut oil in a large skillet over medium heat. Once it shimmers, arrange the plantains in a single layer. Don’t crowd the pan—give them space! Let them cook for 3-5 minutes without poking, then peek underneath: you’re after deep golden, crispy bottoms that promise maximum flavor. Flip each slice and cook for another 2-4 minutes until both sides are beautifully caramelized and starting to get that signature sticky-sweet look. Watch them closely—caramelization happens fast!
Step 3: Glaze & Finish
In a small bowl, whisk together the maple syrup and vanilla extract, then drizzle the mixture over your hot plantains in the skillet. Toss everything together so the glaze coats each piece, bubbling into those tempting golden edges. Serve immediately, while warm and gleaming, for the very best Sticky Sweet Fried Plantains experience.
Pro Tips for Making Sticky Sweet Fried Plantains
- Plantain Ripeness Matters: Look for plantains that are yellow and generously spotted with brown—these will fry up sweet and dreamy, while underripe ones stay dry and bland.
- Even Slices for Even Cooking: Keep your plantain pieces uniform so they cook at the same pace and get that gorgeous caramelization on every side.
- Heat Control Is Key: Medium heat gives you all that sticky-sweet crust without burning the sugars; if your pan gets too hot, lower it to keep from scorching.
- Glaze at the Right Moment: Wait until the plantains are flawlessly golden before adding maple and vanilla, so you don’t risk burning the syrup.
How to Serve Sticky Sweet Fried Plantains
Garnishes
Fresh lime wedges, a shower of toasted coconut flakes, or a dusting of flaky sea salt all add something extra to Sticky Sweet Fried Plantains. For an even more decadent treat, a little drizzle of extra maple syrup or a scoop of coconut ice cream on the side is pure bliss.
Side Dishes
These plantains are endlessly versatile—pair them with black beans and rice for a comforting, Caribbean-inspired meal, tuck them alongside spicy jerk chicken, or enjoy them with a simple fried egg for brunch. Their sweet flavor brings out the best in both savory mains and sweet breakfast spreads.
Creative Ways to Present
For a fun twist, layer Sticky Sweet Fried Plantains into parfait glasses with Greek yogurt, granola, and fresh fruit for a tropical breakfast trifle. Or serve them as bite-sized appetizers on cocktail picks with a dab of chili-lime crema—guaranteed crowd-pleasers at your next brunch or backyard gathering!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Sticky Sweet Fried Plantains to cool completely, then store them in an airtight container in the fridge for up to 3 days. They’ll keep their sweet, chewy texture and are perfect for snacking or quick breakfasts later on.
Freezing
Yes, you can freeze them! Arrange cooled plantains in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to one month—just remember, they’ll be a touch softer after reheating.
Reheating
To bring back their fresh-from-the-skillet deliciousness, reheat Sticky Sweet Fried Plantains in a nonstick skillet over medium-low heat for a few minutes, or zap them in the microwave for 10–20 seconds. If baking from frozen, a few minutes in a 350°F oven works wonders too.
FAQs
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Can I use bananas instead of plantains?
Bananas are much softer and sweeter than plantains, so they won’t hold up to frying in quite the same way. For true Sticky Sweet Fried Plantains, always use ripe plantains for the right texture and flavor.
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How do I know if my plantains are ripe enough?
Look for plantains with yellow skins and lots of brown or even black spots—they’ll be sweet, creamy, and ideal for this recipe. If they’re mostly green, give them a few more days on the counter.
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Can I make Sticky Sweet Fried Plantains in advance?
They’re best fresh from the skillet when they’re warm and crispy at the edges, but you can make a batch up to a day ahead and gently reheat before serving. Just know the texture will become a little softer after storing.
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What should I do if my plantains are browning too fast?
If your plantains are browning before they’re fully cooked through, simply lower the heat—the sugar caramelizes quickly, so a gentle, steady medium heat is best. You can also cook them in batches if your pan is crowded.
Final Thoughts
There’s something deeply joyful about sharing a plate of Sticky Sweet Fried Plantains—warm, sticky, and utterly soulful. Next time you want a quick burst of tropical comfort in your kitchen, give this easy recipe a whirl. I guarantee it will earn a spot among your all-time favorites, and I can’t wait for you to fall in love with every caramelized bite!
Print
Sticky Sweet Fried Plantains Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dessert, Side Dish
- Method: Frying
- Cuisine: Caribbean
- Diet: Vegetarian
Description
These sticky sweet fried plantains are a delightful treat that perfectly balances the natural sweetness of ripe plantains with a touch of brown sugar, maple syrup, and vanilla. A quick and easy recipe that makes for a delicious dessert or side dish!
Ingredients
Ripe Plantains:
- 3 ripe plantains (peeled and cut into 1/2-inch pieces)
Brown Sugar Mixture:
- 1/4 cup brown sugar (packed)
Other:
- 1 tablespoon coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Toss Plantains: Add the plantains and brown sugar to a large bowl and gently toss to coat.
- Cook Plantains: In a large skillet, melt the coconut oil over medium heat. Once hot, add the plantains. Cook until browned and crisp on the bottoms, about 3-5 minutes. Flip the plantains and cook an additional 2-4 minutes.
- Add Syrup: Mix together the maple syrup and vanilla extract. Carefully pour onto the plantains and toss to combine.
- Serve: Transfer to a bowl or plate and serve warm.
Notes
- Use ripe to very ripe plantains for best results.
- Coat plantains evenly with brown sugar for caramelization.
- Use real maple syrup and vanilla extract.
- Keep heat at medium to prevent burning.
- Avoid placing cooked plantains on paper towels.
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 36g
- Sodium: 9mg
- Fat: 3g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
