Fried Plantains Recipe

Prepare plantains

Peel the plantains: cut off both ends, score the peel lengthwise in a few places with a small knife, then remove the peel. Slice the plantains into 1/2-inch thick diagonal rounds or 1/3-inch thick lengthwise slices depending on whether you want rounds or fritter-like strips.

Heat oil

Pour about 1 cup of oil into a large skillet (enough to come up roughly 1/4 to 1/3 inch) and heat over medium-high heat until shimmering and a small piece of plantain sizzles on contact (about 350°F if using a thermometer).

Fry plantains (batch 1)

Carefully add a single layer of plantain slices to the hot oil without crowding (6–8 pieces depending on skillet). Fry for 2–3 minutes on the first side until golden brown, then flip and fry for another 1.5–2 minutes until both sides are caramelized. Adjust heat as necessary to avoid burning; medium to medium-high is typical.

Drain and season

Using tongs or a slotted spatula, transfer the fried plantains to a paper towel–lined plate to drain. While still hot, lightly sprinkle each batch with 1/4 tsp salt (total salt divided across batches).

Repeat

Repeat frying with the remaining plantain slices in batches, adding more oil to the skillet if it becomes too shallow. Ensure oil returns to temperature between batches.

Sweet finish

For a sweeter finish, drizzle about 1 tsp of brown sugar or honey over the hot plantains and allow it to melt slightly before serving.

Citrus & herbs

Alternatively or additionally, sprinkle the hot fried plantains with 1 tsp lime or lemon juice and 1 tablespoon chopped cilantro or parsley to add brightness and an herbal note.