Fried Plantain Recipe

Peel and slice

Select 2 ripe plantains (yellow with black spots for sweetness). Cut off both ends with a sharp knife, slice through the skin lengthwise without cutting into the flesh, and peel away the skin. Slice the plantains diagonally into 1/4- to 1/2-inch thick slices to increase surface area for better caramelization.

If plantains are very ripe and soft, you can slice slightly thicker (1/2 inch) to avoid them falling apart in the oil. Pat the slices dry with a paper towel to remove excess surface moisture — this reduces splatter and helps browning.

Pour about 1 cup neutral oil into a 10- to 12-inch heavy skillet or frying pan, creating a depth of roughly 1/4 to 1/2 inch. Heat the oil over medium to medium-high heat until shimmering and a drop of water sizzles gently (approximately 325–350°F / 160–175°C if using a thermometer). Avoid oil that is smoking.

First batch

Working in a single layer, add plantain slices to the hot oil without crowding — fry 6–8 slices at a time depending on pan size. Cook undisturbed for 2–3 minutes until the undersides are golden brown and caramelized.

Flip and finish

Use tongs or a slotted spatula to flip each slice and fry the other side for another 2–3 minutes until deeply golden with crisp edges and tender centers. If slices are thicker or very ripe, they may need an extra 30–60 seconds per side.

Remove fried plantains to a paper towel–lined plate to drain excess oil. Sprinkle lightly with 1/4 tsp fine sea salt while still hot so the salt adheres.

If using butter, return the drained plantains to the warm skillet off heat (or set skillet over very low heat), add 1 tablespoon unsalted butter and 1/2 teaspoon fresh lime or lemon juice, and gently toss for 30 seconds so the butter melts and gives a glossy finish. Taste and add remaining 1/4 tsp salt if desired.

Serve immediately while warm and slightly crisp at the edges. Fried plantains are excellent as a side to savory dishes, with rice and beans, or as a sweet snack on their own.