Platanos Recipe
Deep-fried plantains. freshly made at today’s state of ripeness.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plantains & seasoning
Frying
Optional serving & garnish
Method
Plantains & seasoning
- 1
Select and prepare plantains
Choose 3 ripe plantains (yellow with significant black spots but not completely mushy). Ripe plantains will be sweet and soft enough to slice easily. Rinse them under cold water and pat dry.
- 2
Peel plantains
Using a small paring knife, trim about 1/4 inch off both ends of each plantain. Make a shallow lengthwise slit through the skin (not into the flesh) and peel back the skin in strips. If the peel is stubborn, score the skin every couple inches and pull off in sections.
- 3
Slice plantains
Cut each peeled plantain on the bias into 1/3-inch to 1/2-inch thick slices. Slightly thicker slices (1/2 inch) yield a softer interior; thinner slices yield crisper edges. Arrange slices in a single layer on a plate.
- 4
Season
Lightly sprinkle the sliced plantains evenly with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently with your hands or a spoon to distribute the salt so every piece has some seasoning.
Frying
- 5
Heat oil
Pour 2 cups neutral oil into a heavy-bottomed skillet or frying pan to a depth of roughly 1/2 inch (enough to come about halfway up the sides of the plantain slices). Heat over medium-high until the oil reaches 350°F (175°C) if using a thermometer. If you don't have a thermometer, test by dropping one small scrap of plantain into the oil — it should sizzle steadily and bubble but not smoke.
- 6
Fry in batches
Working in a single layer and without overcrowding the pan, add plantain slices to the hot oil using tongs. Fry for 2–3 minutes per side for ripe plantains, until edges are golden brown and the centers are tender. Flip once using tongs or a slotted spoon so both sides brown evenly. If plantains are very ripe and soft, reduce frying time slightly to avoid disintegration.
- 7
Drain and keep warm
Using a slotted spoon, transfer fried plantains to a plate lined with paper towels to drain excess oil. Lightly season again with a pinch of salt while hot if desired. Keep finished batches warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet while you fry remaining slices.
Optional serving & garnish
- 8
Serve
Arrange fried plantains on a serving plate. Squeeze lime wedges over them to add brightness if desired. Sprinkle with 1/4 cup crumbled queso fresco or cotija and 2 tablespoons chopped cilantro for a savory accent. Serve immediately while hot and slightly crisp.
- 9
Storage & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer on a baking sheet at 350°F (175°C) for 6–8 minutes until warmed and re-crisped. Avoid microwaving to preserve texture.