Fried Plantain Recipe

Select plantains

Choose ripe plantains that are mostly yellow with several black spots; they will be sweet and soft when fried. Avoid completely black, overly soft plantains.

Peel and slice

Trim both ends of each plantain. Make a shallow lengthwise incision through the peel and remove skin. Slice each plantain on the diagonal into 1/4- to 1/3-inch (6–8 mm) thick slices. Diagonal slices give more surface area for caramelization.

Season

Place the plantain slices in a bowl and sprinkle with the salt and optional black pepper. Toss gently to distribute seasoning evenly.

Heat oil

Pour the vegetable oil into a heavy skillet or frying pan to a depth of about 1/4 inch (roughly 0.5–1 cm). Heat over medium to medium-high heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop one slice in; it should sizzle steadily and start to bubble around the edges.

Fry plantains

Working in a single layer without overcrowding (you may need 2 batches), add plantain slices to the hot oil. Fry undisturbed for 2 to 3 minutes per side, or until deep golden brown and caramelized. Use tongs or a slotted spatula to flip and remove slices.

Drain

Transfer fried plantains to a plate lined with paper towels to absorb excess oil. While still hot, taste one and adjust seasoning by sprinkling a little extra salt if desired.

Arrange the fried plantain slices on a serving platter. Squeeze lime or lemon wedges over the plantains if using, and sprinkle with chopped cilantro or parsley for color and a fresh contrast to the sweetness. Serve hot as a side, snack, or dessert accompaniment.