Fried Plantains Recipe

Peel and slice

Start by cutting off both ends of each ripe plantain. Make a shallow lengthwise slit through the peel with a knife and remove the skin. Slice the plantains at a slight diagonal into 1/4- to 1/2-inch thick slices for tender, slightly crisp edges. For a variation, slice on the bias about 1/2 inch thick for larger pieces or cut into 3/4-inch rounds for tostones-style (note: tostones require twice-frying and are for green plantains).

Heat oil

Pour about 1 cup of vegetable oil into a large skillet or heavy-bottomed frying pan. Heat over medium-high until the oil reaches 325-350°F (160-175°C) or until a small piece of plantain sizzles gently when added. If you don't have a thermometer, heat until oil shimmers but does not smoke.

Fry plantains

Working in a single layer (do not overcrowd), add the plantain slices to the hot oil. Fry for about 2-3 minutes per side, flipping with tongs or a slotted spoon, until golden brown and slightly caramelized at the edges. Adjust heat as needed to maintain even browning without burning. Fry in batches if necessary, adding more oil to maintain depth if it gets too low.

Drain and season

Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain excess oil. While still warm, sprinkle each batch lightly with about 1/4 tsp salt (totaling approximately 1 tsp across all batches) to taste.

Caramelized (optional)

For a sweeter, caramelized finish: after draining, return the warm plantains to the hot skillet with 1 tablespoon brown sugar and toss briefly over low heat until the sugar melts and coats the slices, about 30-60 seconds. Transfer quickly to the serving plate to avoid burning.

Serve

Serve fried plantains warm as a side. Optionally squeeze half a lime or lemon over them before serving for a bright contrast, or serve plain alongside savory mains.