Sticky Sweet Fried Plantains
Crispy on the outside, soft and warm inside, these caramelized fried plantains are glazed with brown sugar, maple syrup, and vanilla. Ready in just 25 minutes with only 5 ingredients!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Use dark yellow plantains with black spots — they should feel slightly soft when pressed but still hold their shape. Fully black or green plantains will not work well for this recipe.
Cook in batches if needed. The second batch will brown faster as the pan is already hot — reduce heat slightly if necessary.
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes or in a skillet over medium-low heat for best results. Do not freeze — the sugar glaze becomes grainy after thawing.