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Ingredients
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Plantains & Frying
Optional finishing
Method
Plantains & Frying
- 1
Prepare plantains
Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pry the peel away. Slice each plantain on a bias into 1/3-inch (about 8 mm) thick diagonal rounds for maximum surface area and crispiness.
- 2
Heat oil
Pour 2 cups of vegetable oil into a heavy skillet or frying pan so it is about 1/4 to 1/2 inch deep. Heat over medium heat until the oil reaches 350°F (175°C) or is shimmering and a small piece of plantain sizzles immediately when added.
- 3
Fry plantains (first batch)
Working in a single layer without crowding, add plantain slices to the hot oil in a single layer. Fry for about 2–3 minutes per side until the bottoms are golden and starting to caramelize. Use a slotted spoon or spatula to flip and fry the other side 2–3 minutes. Adjust heat as needed to maintain steady sizzle but avoid burning.
- 4
Drain & season
Transfer fried plantains to a paper towel–lined plate or rack to drain excess oil. Immediately sprinkle with a pinch of salt (about 1/8–1/4 tsp per batch) while still hot so it adheres.
- 5
Fry remaining batches
Repeat frying with remaining plantain slices in batches, giving the oil a moment to return to temperature between batches. For extra crispness, after all batches are lightly golden, return plantains to the skillet in one layer for a final quick fry (30–60 seconds per side) to deepen caramelization.
Optional finishing
- 6
Caramelized sugar finish (optional)
If using brown sugar: while plantains are hot, sprinkle brown sugar evenly over them and optionally return them to the warm pan for 15–30 seconds so the sugar melts and forms a light caramel coating. Watch carefully to prevent burning.
- 7
Season & serve
If using, drizzle lime juice over the finished plantains and lightly dust with cinnamon. Serve immediately while warm and crisp on the edges.