Fried Plantains Recipe

Peel and slice

Use a sharp knife to cut off both ends of each ripe plantain. Make a shallow lengthwise slit through the skin and peel it away. Slice the plantains on a slight diagonal into 1/4- to 1/2-inch (6–12 mm) thick slices for a balance of crisp exterior and tender interior.

If you prefer sweeter, caramelized results, slice a bit thicker (about 1/2 inch). For crisper pieces, slice thinner (about 1/4 inch). Keep slices roughly the same thickness so they cook evenly.

Pour about 1 cup (enough to come ~1/4 inch / 6 mm up the pan) of neutral oil into a heavy skillet or frying pan. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of plantain sizzles immediately on contact. If you don't have a thermometer, test by dropping one slice into the oil — it should bubble steadily but not burn.

Adjust heat to maintain a steady sizzle; too hot will brown the outside before the center cooks, too cool will make them greasy.

Working in a single layer and in batches (do not overcrowd the pan), carefully add slices to the hot oil. Fry for about 2–3 minutes per side, until golden brown and caramelized. Use tongs or a slotted spatula to turn them gently so they brown evenly.

If slices are thicker, total frying time may be 3–4 minutes per side. Remove cooked plantains with a slotted spoon or spatula and transfer to a paper towel–lined plate to drain excess oil. Repeat with remaining slices, adding more oil if the level becomes too low.

While the fried plantains are still hot, sprinkle with kosher salt to taste (start with 1/2 tsp and adjust). For a sweet finish, either toss briefly with 2 tablespoons brown sugar while hot so it melts and caramelizes, or drizzle with honey and a light dusting of ground cinnamon (about 1 tsp) if using.

If desired, serve with lime wedges for a bright contrast to the sweetness. Let rest 1–2 minutes and serve warm.