Perfectly Fried Plantains

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my go-to recipe for fried plantains, with perfectly crispy edges, a sweet caramelized exterior, and a tender middle that melts in your mouth. They’re like nature’s candy when they turn golden brown in the pan.

These fried plantains have become my kids’ favorite afternoon snack. I usually make a big batch because they disappear so quickly from the plate. Nothing beats watching them light up when they smell plantains cooking in the kitchen, right?

What Kind of Plantains Should I Use?

For the best fried plantains, you’ll want to use very ripe plantains that have turned mostly black on the outside – don’t worry, this is exactly what you’re looking for! While green or yellow plantains can be fried, they’re starchier and less sweet, making them better suited for savory dishes. The black ones have developed more natural sugars, which will give you that perfect caramelized exterior and sweet, tender interior when fried. When shopping, look for plantains that feel slightly soft when gently pressed and have skin that’s mostly black with perhaps a few yellow spots. If you can only find yellow ones at the store, just let them ripen on your counter for a few days until they reach that perfect black stage.

Options for Substitutions

While this recipe is pretty simple, here are some helpful substitution tips:

• Plantains: Plantains are really the star here and can’t be substituted if you want true fried plantains. While regular bananas might seem similar, they’re too soft and sweet and won’t give you the same result. Make sure to use very ripe plantains with black spots on the peel – they’ll be sweeter and easier to fry.
• Coconut oil: Don’t have coconut oil? No worries! You can use any neutral oil like vegetable oil, canola oil, or even avocado oil. Each will work fine for frying, though you’ll miss that subtle coconut flavor that coconut oil adds.
• Seasonings: While the recipe calls for simple salt and pepper, you can try different seasonings like a sprinkle of cinnamon and sugar for a sweet version, or a dash of chili powder for some heat. Some people even like a tiny pinch of cayenne pepper for kick!

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried plantains is using green or unripe plantains, which will taste starchy and bland – instead, wait until they’re mostly black on the outside, as this ensures they’ll be naturally sweet and tender when cooked. Another common error is overcrowding the pan, which prevents the plantains from getting that perfect golden-brown crust – work in batches if needed, keeping the cooked pieces warm in a low-temperature oven. Temperature control is crucial too – if your oil is too hot, the plantains will burn on the outside while staying raw inside, so maintain medium heat and flip them only once they’re golden brown on the first side. For extra flavor and the best texture, pat the plantain slices dry before frying and season them with salt right after they come out of the pan while they’re still hot.

What to Serve With Fried Plantains?

These sweet and savory fried plantains make a perfect side dish for so many meals! They’re great alongside Caribbean-style dishes like black beans and rice, grilled chicken, or jerk pork. For breakfast, try serving them with eggs and bacon – the sweetness of the plantains goes really well with savory breakfast foods. You can also keep things simple and serve them as a snack with a sprinkle of sea salt and a dollop of sour cream or Greek yogurt for dipping.

Storage Instructions

Keep Fresh: Once your fried plantains have cooled down, place them in an airtight container lined with paper towels to absorb any extra oil. They’ll stay good in the fridge for up to 3 days, though they’re definitely best when eaten fresh and warm!

Make Ahead: You can slice your plantains ahead of time and keep them in water in the fridge for up to 24 hours. Just make sure to pat them completely dry before frying – this helps them get that perfect golden-brown color.

Warm Up: To bring back that fresh-fried taste, pop them in a preheated oven at 350°F for about 5 minutes, or give them a quick zap in the microwave. They might not be quite as crispy as when first fried, but they’ll still be tasty!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 4-6 g
• Fat: 28-30 g
• Carbohydrates: 50-60 g

Ingredients

• 2 very ripe plantains, peeled and cut diagonally into 1/2 inch slices
• 2 tablespoons coconut oil (or just enough to cover the pan base)
• Salt and pepper to taste

Step 1: Prepare the Skillet and Plantains

Begin by heating oil in a skillet over medium-high heat until it becomes very hot.

It’s important that the oil reaches the right temperature to ensure the plantains fry evenly and become crispy.

Step 2: Fry the Plantains

Carefully add the plantain slices to the hot oil in the skillet.

As you add them, sprinkle generously with salt and pepper to season the first side.

Fry the plantain slices for about 2 minutes or until they turn a golden brown color.

Step 3: Flip and Season Again

Using a spatula or tongs, flip each plantain slice over to fry the other side.

Sprinkle with additional salt and pepper to taste.

Continue frying for another 1-2 minutes until the second side is also golden brown.

Step 4: Drain and Serve

Once cooked to a golden perfection, transfer the plantain slices to a paper towel-lined plate to drain excess oil.

This step will help maintain their crispness.

Serve the fried plantains warm, and if desired, add a final sprinkle of salt to enhance flavor.