Also known as maduros, fried sweet plantains are always a great addition to any meal. Mostly prepared and served with Caribbean and African dishes, the mighty plátano is fried until golden brown and tender. I enjoy tostones more than amarillos because I find that they pair better with a larger variety of foods and serve as cute, little vessels for literally anything.

But I prefer having amarillos when I’m enjoying something super savory or spicy since the sweetness from the plantain offers a nice balanced bite. I love having amarillos with dishes like ropa vieja, arroz congrí, or with runny eggs for breakfast. Why not love both? There’s not much to this recipe, just a simple fry in some shallow oil. However, you do want to be mindful of just how ripe the plantains are when you’re frying them.

When they start to ripen and the skin goes from green to yellow to black, they get sweeter and can easily burn if they’re cooked at too high a temperature. I normally select plantains with yellow skin that is speckled with black spots, like freckles. Those are my favorite for frying because the slices tend to hold their shape much better instead of being too soft.

Anything a lot riper than that and it’ll be tough to cook without it turning into mush. In the photo below, you’ll be able to spot the difference between green plantains on the left side of the front row in comparison to the ripe ones near the front and center of the produce. So beautiful, right? This was taken at a local market in Rio Piedras, Puerto Rico last time I visited home and hung out with my Dad. Let’s get started on getting those amarillos on your plate in no time!

Amarillos (Fried Sweet Plantains)

Cook time: 15 minutes

Serves: 4-6

3 large ripe plantains, ends cut, peeled, and sliced on a bias

Vegetable oil (or any neutral oil like grapeseed or avocado)

Adobo Spice Blend (recipe available in my mini e-book)

In a large non-stick frying pan over medium-low heat, add enough vegetable oil to the pan to shallow fry the sliced plantains. I add about 1/2” of oil. You can add more to deep fry them, but I find that it’s easier to control the temperature and cook time of the plantains when they’re this ripe with less oil in the pan.

Once the oil is hot (you can tell when it starts to ripple in the pan) and working in batches to not overcrowd them, add the sliced plantains and cook on each side until they’re golden brown, roughly about 4-5 minutes on each side, gently moving or flipping them as needed with a spatula. I like using a fish spatula for this because it’s gentle enough to flip the plantains over without tearing them up.

It’s best to use lower heat to allow the plantain to cook thoroughly without burning on the outside. If your oil gets too hot, you risk burning the outside and having slightly raw plantain in the middle. That’s no bueno. Personally, I prefer mine a tiny bit burnty, because I really like the crispy edges but you can cook them as long as you like without going too crazy on the heat until they’re golden brown and delicious.

Drain the cooked amarillos on a paper towel lined plate and sprinkle with adobo as soon as they come out of the oil. Serve immediately with your favorite dish (I really love them with a simple bowl of rice and beans with sliced avocado) or enjoy as a snack!

¡Buen provecho!