Plantains
intro
Tender, caramelized pan-fried ripe plantains with crisp golden edges, a naturally sweet, versatile side perfect for quick weeknight savory meals.
Ingredients
Steps
Prep the plantains
Set peeled, fully ripe (almost entirely black-skinned) plantains on a clean cutting board. Slice diagonally into uniform 1.5cm (1/2-inch) thick pieces, trimming away any bruised or overly mushy spots to ensure even cooking.
Heat the skillet
Place a 30cm (12-inch) heavy-bottomed cast iron or non-stick skillet over medium heat (175°C / 350°F). Pour in 2 tablespoons (30ml) of neutral oil, and heat for 2 minutes until the oil shimmers lightly and does not smoke.
Arrange slices in pan
Carefully place plantain slices in a single, non-overlapping layer in the hot oil. Cook in 2 separate batches if your pan is too small to fit all slices without crowding, as overcrowding causes steaming instead of crisp caramelization.
Fry first side
Cook the plantains undisturbed for 3 to 4 minutes on maintained medium heat, until the surface touching the pan turns a deep, glossy caramel golden-brown with slightly darker, crisp edges.
Flip and cook second side
Use a thin, flexible spatula to flip each plantain slice individually. Cook the second side for 2 to 3 minutes, until the surface matches the first side’s golden-brown color, and slices are tender all the way through when pierced with a fork.
Drain and season
Transfer cooked plantains to a paper-towel-lined plate to drain excess surface oil for 1 minute. Sprinkle lightly with optional 1/4 teaspoon (0.5g) ground cinnamon and 1/8 teaspoon (0.5g) flaky sea salt, then serve warm.
Tips
2.Maintain steady medium heat throughout cooking; the high natural sugar content in ripe plantains burns in under a minute at high heat, leaving bitter charred edges before the interior softens.
3.Serve these plantains alongside black beans, grilled chicken, or rice for a classic Latin meal, or top with a light drizzle of honey for a simple sweet snack.
OMG these pan-fried plantains are a total game changer! I’ve been buying the frozen pre-made ones forever and never realized how quick and easy these are to make from scratch in 15 minutes flat. My kids devoured half the batch before I even got the rest of dinner on the table for our Sunday family dinner. 10/10 will make every week now!
Super easy side to add to my weekly meal prep! I made a big batch on Sunday to pair with my rice and beans and grilled chicken for lunches all week. Only thing I adjusted was a tiny sprinkle of cinnamon on top right when they came out of the pan, *chef’s kiss*. SO good, way better than the sad steamed veggies I usually default to.
Tried these last night for taco night and I will never make plantains any other way! I used to bake them to cut down on oil but the pan-fry gives them that perfect crispy, caramelized outside and soft sweet inside that you just can’t get from baking. My picky 7 year old asked for seconds, that’s the highest possible praise in my book.
As a broke college student with basically zero cooking skills, this recipe was so easy to follow! Cook time really is only 15 minutes, I didn’t burn a single one (a miracle for me, tbh). I ate the whole batch as a late night study snack, no regrets. Will be making these nonstop now that I don’t have to drop $10 on takeout plantains every week.
Brought these to my office potluck yesterday and they were the first dish gone! Everyone was asking where I got the recipe, I must have sent the link to 8 different coworkers. So simple, so flavorful, zero fancy ingredients required. Can’t beat that!
Obsessed with this recipe! It’s naturally gluten free, vegan, and doesn’t require any weird specialty ingredients, which is perfect for my restricted diet. I love having a go-to sweet side that doesn’t taste like “diet food” at all. The crispy edges are unreal.
My granddaughter showed me this recipe last weekend and we made them together out on the patio. I’ve been frying plantains for 50 years and I have to say, the tip about not moving them around the pan too much while they cook made such a difference in getting that perfect crust. Great recipe for folks of all skill levels.
These were good! I added a tiny drizzle of hot honey on top after frying and wow, that sweet and heat combo was out of this world. Only reason I’m not giving 5 stars is I wish the recipe noted how ripe the plantains should be up front, I almost used ones that were too yellow on my first go.
Made these for brunch today alongside scrambled eggs, bacon, and avocado toast and it was the perfect sweet addition to the spread! My friends all thought I spent forever making them, little did they know it took me 15 minutes total. Will be a permanent brunch staple from now on.
Quick, easy, cheap, and my kids actually eat it? That’s the holy grail of weeknight dinner sides as far as I’m concerned. I used a little too much oil on my first batch but they still turned out great, even a little extra crispy which the kids loved. No complaints here.
I was so intimidated to make plantains for the first time but this recipe was foolproof! I followed the directions exactly and they came out sweet, caramelized, and perfectly soft inside. Can’t wait to experiment with different seasonings next time I make them.
SO good! I make these after my evening workouts as a quick carb source that tastes like a treat but is way healthier than grabbing a candy bar or processed snack. I add a tiny pinch of flaky salt on top to bring out the sweetness, chef’s kiss.
These taste just like the plantains my abuela used to make! I was worried they wouldn’t live up to my childhood memories but the texture and sweetness were spot on. Super easy to throw together on a busy weeknight when I’m craving comfort food. 10/10.
Great way to use up the super ripe plantains I almost threw away last week! I hate wasting food, so I was thrilled to find such a simple, delicious recipe that didn’t require me to run to the store for any extra ingredients. Turned out perfect even with plantains that were almost fully black, super sweet and caramelized.