Cinnamon Sugar Plantains Recipe

Peel and slice plantains

Peel the ripe plantains: cut off both ends, make a shallow lengthwise slit through the peel, then remove the skin. Slice each plantain on a slight diagonal into 1/3-inch (about 8 mm) thick pieces. Aim for uniform thickness so they cook evenly.

In a small bowl, mix the granulated sugar, ground cinnamon, and a pinch of fine sea salt until well combined. Set aside. If using optional butter-lime finish, combine melted butter with lime juice in another small bowl.

Place a heavy skillet (cast iron or stainless) over medium heat and add the vegetable oil. Heat the oil until shimmering but not smoking, about 325–350°F (160–175°C) — you can test by dropping a small sliver of plantain in; it should sizzle steadily.

Carefully add plantain slices in a single layer without overcrowding the pan (work in batches if needed). Fry for about 2–3 minutes on the first side until the edges turn golden and the bottoms develop a deep golden-brown color.

Flip the slices and fry an additional 1.5–2 minutes until the other side is golden and the plantain is tender when pierced with a fork. Adjust heat as needed to keep the oil at an even simmer—too hot will burn the sugar.

Using a slotted spoon or tongs, transfer the fried plantain slices to a paper towel–lined plate to drain for 30–60 seconds.

While the plantains are still hot (but not submerged in oil), place a few pieces in a shallow bowl or on a plate and sprinkle or toss with the cinnamon-sugar mixture so it adheres to the surface. For even coating, gently press the sugar mixture onto the warm slices with the back of a spoon or a spatula.

If using the optional butter-lime finish, lightly brush the warm, sugared plantains with the melted butter-lime mixture, then immediately sprinkle with the toasted chopped nuts for contrast in texture.

Serve the cinnamon sugar plantains warm as a snack or dessert. They pair especially well with a scoop of vanilla ice cream or a dollop of Greek yogurt on the side.