Plantain Recipe

Choose & prepare plantains

Select 4 ripe yellow plantains with brown or black spots — these are sweet and fry well. Rinse and pat dry. Cut off both ends with a knife.

Peel plantains

Make a shallow lengthwise slit through the skin without cutting into the flesh, then peel away the skin. If skin is stubborn, slice the plantain in half crosswise first and peel each piece.

Slice plantains

Cut plantains on a slight diagonal into 1/4- to 1/2-inch (~6–12 mm) slices for faster, even frying. For chunkier pieces, cut into 3/4-inch slices or 2–3 inch lengthwise slivers depending on desired shape.

Season

Place sliced plantains in a bowl. Sprinkle 1 tsp salt evenly and, if using, 1 tsp sugar and 1/4 tsp black pepper. Gently toss to coat each piece; do not mash.

Heat oil

Pour about 4 cups of neutral oil into a heavy-bottomed skillet or medium pot (enough for 1/2 to 1-inch depth or to shallow-fry in batches). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of plantain sizzles and bubbles immediately when added.

Fry plantains (first batch - if making tostones-style double fry skip sugar and proceed differently)

Working in a single layer and not crowding the pan, add a few slices to the hot oil. Fry for 1.5–2.5 minutes per side (about 3–5 minutes total) until golden brown and caramelized. Use a slotted spoon or tongs to flip halfway. Adjust heat so oil remains around 325–350°F to avoid burning.

Drain

Remove fried plantains to a plate lined with paper towels to absorb excess oil. Let the oil return to temperature between batches and repeat until all slices are fried.

Serve warm

Arrange plantains on a serving platter. If desired, sprinkle with chopped cilantro, serve with lime wedges and hot sauce on the side. For a sweeter presentation, dust lightly with additional granulated sugar or drizzle with honey.