Fried Plantains Recipe
Fried Plantains with sriracha aioli drizzle.
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Ingredients
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Plantains
Sriracha Aioli
Garnish (optional)
Method
Sriracha Aioli
Make the aioli
In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon smoked paprika (if using), 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and fully emulsified. Taste and adjust heat/salt/lime: add more Sriracha for heat, more lime for brightness, or a pinch more honey to mellow. Refrigerate the aioli while you prepare the plantains so flavors meld (at least 10 minutes).
Plantains
Prep plantains
Peel the plantains: cut off both ends, make a shallow lengthwise slit through the peel and remove it. Slice each plantain on a diagonal into 1/4- to 1/3-inch thick slices (for larger servings you can do 1/2-inch). Thicker slices are tender inside; thinner get crisper.
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) or a wide frying pan to a depth of about 1/4 inch. Heat over medium-high until shimmering and a piece of plantain sizzles gently on contact (about 350°F / 175°C if using a thermometer). If oil smokes, lower the heat.
Fry plantains
Working in a single layer (do not overcrowd), add plantain slices to the hot oil. Fry for 2 to 3 minutes per side, flipping once, until golden brown and caramelized at the edges. For very ripe plantains, they will brown faster—watch closely to avoid burning. Adjust heat to maintain a steady sizzle but not smoking.
Drain and season
Use a slotted spoon or spatula to transfer fried plantains to a paper towel–lined plate to drain excess oil. Immediately sprinkle with fine salt (about 1/4 tsp per batch) while still hot so it adheres. Continue frying remaining plantains in batches, adding more oil if needed and keeping previously cooked plantains warm in a single layer on a baking sheet in a 200°F (95°C) oven if desired.
Serve
Arrange warm fried plantains on a serving platter. Drizzle sriracha aioli over the plantains in a thin stream, or serve the aioli on the side for dipping. Garnish with chopped cilantro or parsley and lime wedges. Serve immediately so plantains remain crisp at the edges and tender inside.