Fried Plantains
intro
Golden, caramelized fried plantains with crisp edges and soft, sweet centers: a quick, beloved staple that pairs perfectly with savory mains or casual snacks.
Ingredients
Steps
Prep the plantains
Set the 4 ripe plantains on a cutting board, trim 1cm off both pointed ends with a sharp paring knife, make a shallow lengthwise slit through the thick peel, and remove the skin fully. Slice peeled plantains diagonally into uniform 1.5cm (1/2 inch) thick ovals to ensure even cooking.
Heat frying oil
Pour 120ml of neutral oil into a 25cm (10-inch) heavy cast iron skillet, set the stovetop to medium heat, and warm the oil for 3-4 minutes until it reaches 175C (350F). Test oil readiness by dropping a tiny plantain scrap in: it should sizzle gently and rise immediately, not burn instantly or sit without bubbling.
Fry first plantain batch
Carefully arrange half the plantain slices in the hot oil in a single layer, leaving 1cm of space between each slice to avoid overcrowding. Fry undisturbed for 2 minutes on the first side, until the downward-facing surface turns deep caramel gold, lowering heat slightly if the oil smokes or sizzles too aggressively.
Flip slices to cook through
Use silicone-tipped tongs to flip each plantain slice to its second side, then fry for an additional 1.5-2 minutes, until both sides are evenly deep golden with slightly crisp edges, and slice centers feel soft when pressed gently with a spatula.
Drain and season batch
Lift fully cooked slices from the oil with a slotted spatula, letting excess oil drip back into the pan for 2-3 seconds per slice, then transfer to a plate lined with 2 layers of paper towel. Immediately sprinkle the hot slices with half the measured fine sea salt so the salt sticks to the surface.
Cook remaining plantains
Verify oil temperature is holding at 175C (350F), adjusting burner heat as needed, then add the remaining raw plantain slices in a single uncrowded layer. Repeat the cook time: 2 minutes on the first side, 1.5-2 minutes after flipping, then drain on the paper towel plate and season with the remaining sea salt.
Tips
2.Never overcrowd the frying pan, as this drops oil temperature rapidly and leads to soggy, oil-soaked plantains instead of slices with crisp, caramelized edges.
3.For a sweet dessert-style variation, toss hot drained plantains with a pinch of ground cinnamon and 1 teaspoon of packed brown sugar immediately after removing them from the oil.
OMG these are SO good! I made them for my family taco night last night and everyone went back for seconds. The caramelization is chef’s kiss, way better than the mushy plantains I used to make. Total game changer for weeknight sides!
Wait, do I need to use super ripe plantains for this? I tried making fried plantains once with almost all black ones and they turned to total mush when I fried them. Don’t want to waste a bunch of fruit messing this up!
Made these for my son’s soccer team potluck on Saturday and every single parent asked for the recipe! So easy to throw together even when I’m running around between practices, 10/10 will be making these monthly.
15 minute cook time is no cap, I had these on the plate in less than 20 minutes total including prep. Sprinkled a tiny bit of flaky sea salt on top at the end and *chefs kiss*
Help! Mine kept sticking to the pan no matter how much oil I used. Did I do something wrong? They tasted great but looked a hot mess because half the caramelized part stuck to the skillet 😭
Can I make these ahead for meal prep? I’m always looking for easy sides to pack with my jerk chicken lunches for work, and these look perfect.
I added a tiny pinch of cayenne to the sugar coating and wow, that little kick with the sweet caramel? Insane. Served them alongside grilled pork chops and it was easily the best dinner I’ve made all month.
My granddaughter is vegan, will this recipe work without butter? I want to make these for her birthday dinner next weekend.
Tried these at a friend’s cookout a while back and have been craving them ever since. This recipe is spot on, the crisp level is exactly what I remembered. Didn’t burn the sugar once, which I was worried about!
Wait, are these supposed to be sweet or savory? I’ve had savory fried plantains before but the caramelized part makes me think these are more of a sweet side? Trying to figure out what to serve them with.
As someone who can barely boil water without messing it up, I was shocked how easy these turned out. No fancy ingredients, no weird steps, just crispy, sweet, delicious plantains. 10/10 for beginner cooks like me.
My kids loved these! I was worried they’d turn their noses up at something new, but my 4 year old ate three servings and asked if we could have them every Tuesday with our tacos. Win for mom!
Has anyone tried adding a drizzle of hot honey on these after frying? I feel like that would be insane but I don’t want to ruin a good thing if it’s a bad combo.
Made these for my book club potluck and everyone thought I bought them from that fancy Caribbean spot downtown. Little do they know it took me 15 minutes and cost like $3 in ingredients. My secret’s safe with this recipe 😂
I love that these don’t have a ton of added sugar! The natural sweetness from the plantains is enough for me, I skipped the extra sugar sprinkle at the end and they were still perfectly caramelized and crispy. Great post-workout carb side.
My abuela used to make these when I was a kid, and I’ve been chasing that flavor for years. This recipe is the closest I’ve ever gotten to hers! The only thing I do differently is add a tiny sprinkle of cinnamon like she did.
Quick question: can I use olive oil for this or do I need a neutral oil? I only have extra virgin olive oil on hand right now and don’t want to run to the store just for oil.
Made these for brunch today alongside scrambled eggs, bacon, and avocado toast. Absolute home run. The crispy edges paired with runny yolk? I’ll be making these every Sunday from now on.
This is such a great cheap side! Plantains are like 50 cents each at my local grocery store, so I can make a whole batch for under $2 to feed four people. Way cheaper than buying fries or frozen sides, and tastes way better.
I burned the first batch because I walked away to answer a text, don’t be like me 😂 Stay by the stove, they go from perfectly caramelized to burnt in like 30 seconds! Once I paid attention the second batch came out perfect.