Plantain Recipe

Choose 2 ripe plantains that are yellow with black spots for sweet, soft texture. If you prefer firmer, slightly less sweet results use yellow with few spots.

Peel the plantains: cut off both ends, score the skin lengthwise with a knife, and remove the peel. Slice the plantains on the diagonal into 1/3–1/2-inch (8–12 mm) thick pieces for more surface area and even caramelization.

Heat Oil

Add 1/2 cup vegetable oil to a large skillet (nonstick or cast iron) and heat over medium heat until shimmering but not smoking (about 325–350°F, or when a small drop of water sizzles).

Fry Plantain Slices

Working in a single layer (do not overcrowd), add plantain slices to the hot oil. Fry 3–4 minutes per side until golden brown and caramelized. Use tongs or a spatula to flip each slice carefully.

Drain & Season

Transfer fried plantains to a plate lined with paper towels to drain excess oil. Immediately sprinkle with 1/2 teaspoon kosher salt while still hot so salt adheres.

If you'd like a sweeter, glazed finish: after draining most of the oil from the pan, reduce heat to low and add 1 tablespoon butter and 1 tablespoon brown sugar to the skillet. Stir until sugar dissolves and coats the pan. Return the drained plantain slices to the pan and gently toss in the butter-sugar glaze for 1 minute until glossy and caramelized.

Finish with a squeeze of 1 teaspoon lime or lemon juice for brightness, if desired.

Serve warm as a side dish, snack, or dessert. Sweet plantains pair well with rice and beans, grilled meats, or as a topping for yogurt or ice cream.