Fried Plantains

Fried Plantains

Caramelized, golden slices with a crisp edge and soft, sweet center.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Ripe plantains are sliced on the bias and fried in hot oil until the natural sugars caramelize into a golden crust. A staple side across Latin American and Caribbean kitchens, they pair well with rice and beans, grilled meats, or a drizzle of honey for dessert.

Ingredients

  • 3 ripe plantains (yellow with black spots), peeled
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt

Method

  1. Trim the ends off each plantain, slit the peel lengthwise, and peel away the skin.

  2. Slice the plantains on a diagonal into 1/2-inch thick ovals.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.

  4. Working in batches, fry the plantain slices in a single layer until golden brown on the bottom, 2 to 3 minutes.

  5. Flip the slices and fry the second side until golden brown and caramelized at the edges, 2 to 3 minutes.

  6. Transfer the fried plantains to a paper towel-lined plate to drain, then repeat with the remaining slices, adding more oil to the skillet as needed.

  7. Sprinkle the warm plantains lightly with salt and serve immediately.

Rate this recipe

★ 4.4 (1)

Fried Plantains

Ripe plantains are sliced on the bias and fried in hot oil until the natural sugars caramelize into a golden crust. A staple side across Latin American and Caribbean kitchens, they pair well with rice and beans, grilled meats, or a drizzle of honey for dessert.

20 min 4 servings 210 cal

Ingredients

  • 3 ripe plantains (yellow with black spots), peeled
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt

Method

  1. 1

    Trim the ends off each plantain, slit the peel lengthwise, and peel away the skin.

  2. 2

    Slice the plantains on a diagonal into 1/2-inch thick ovals.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.

  4. 4

    Working in batches, fry the plantain slices in a single layer until golden brown on the bottom, 2 to 3 minutes.

  5. 5

    Flip the slices and fry the second side until golden brown and caramelized at the edges, 2 to 3 minutes.

  6. 6

    Transfer the fried plantains to a paper towel-lined plate to drain, then repeat with the remaining slices, adding more oil to the skillet as needed.

  7. 7

    Sprinkle the warm plantains lightly with salt and serve immediately.