Fried Plantains Recipe
Make Fried Plantains Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Plantains
For frying
Seasoning / finishing
Method
Prepare plantains
Select 3 ripe plantains: the skin should be mostly yellow with brown or black spots. These will be sweet and soft when cooked.
Using a sharp knife, trim off both ends of each plantain. Make a shallow lengthwise slit through the peel without cutting into the flesh, then remove the peel. If the peel sticks, score the peel in sections and peel away.
Slice the peeled plantains on the bias (diagonally) into 1/4 to 1/2-inch (6–12 mm) thick slices. Diagonal slices yield larger surface area and an attractive presentation. Alternatively, you can slice into rounds or lengthwise halves for tostones-style first fry (this recipe uses sweet fried plantains).
Fry plantains
Heat the oil
Pour 1 cup neutral oil into a large skillet or frying pan (heavy-bottomed) so it covers the bottom to a depth of about 1/4 inch (6 mm). Place over medium heat and warm until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer).
Add the plantain slices in a single layer, leaving space between pieces; fry in batches if needed to avoid crowding (crowding lowers oil temperature and prevents proper browning).
Fry the plantain slices for about 2.5–4 minutes per side, until golden brown and caramelized. Use tongs or a slotted spatula to flip gently. Cooking time depends on thickness and ripeness—riper plantains brown faster.
If using butter for flavor, add 1 tablespoon unsalted butter to the pan in the last 30–60 seconds of cooking and tilt the pan to spoon the melted butter over the plantains for extra gloss and flavor.
Transfer fried plantains to a plate lined with paper towels to drain excess oil.
Season and serve
While still warm, sprinkle the plantains with about 1 teaspoon fine salt, adjusting to taste. If using, squeeze about 1/2 teaspoon fresh lime or lemon juice over them to add brightness.
Optional: scatter 1 tablespoon chopped cilantro or parsley over the plantains for a fresh herb finish.
Serve immediately as a side dish, snack, or dessert accompaniment (they pair well with rice and beans, grilled meats, or a scoop of vanilla ice cream).