Fried Plantains Recipe

Peel plantains

Rinse plantains briefly if desired. Cut off both ends. Make a shallow lengthwise slit through the skin and peel away the peel using your fingers or a paring knife. Wipe plantains dry with a paper towel.

Slice

Slice each plantain into 1/2-inch (about 1.2 cm) diagonal slices for larger surface area, or 1/3-inch rounds if preferred. Aim for uniform thickness so they cook evenly.

Heat oil

Pour the oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 inch (enough to shallow-fry). Heat over medium to medium-high heat until shimmering and a drop of water sizzles gently (about 325–350°F / 160–175°C). If you don't have a thermometer, test with one slice: it should sizzle but not burn immediately.

Fry plantains (first side)

Arrange plantain slices in a single layer without crowding the pan. Fry until the underside is golden brown and caramelized, about 2–3 minutes. Adjust heat if they brown too quickly before softening.

Flip and finish frying

Flip each slice and fry the second side 1.5–3 minutes, until golden brown and tender. For extra caramelization, press gently with a spatula so more surface contacts the pan. Remove with a slotted spoon or spatula to a paper-towel-lined plate to drain.

Season

While hot, sprinkle the drained plantains with the 1/4 tsp salt and toss gently to distribute. If using butter or honey, brush or drizzle now so it melts into the warm plantains.

Transfer fried plantains to a serving plate. If using, squeeze the 1/2 tsp lime or lemon juice over them and sprinkle with chopped cilantro or parsley. Serve immediately while warm as a side dish, appetizer, or snack.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium to regain some crispness—avoid the microwave if you want to preserve texture.