Fried Plantains Recipe

Peel and slice

Select 3 ripe plantains (yellow with black spots for sweetness). Cut off both ends. Make a shallow lengthwise slit through the skin and peel away. Slice plantains on a bias into 1/4- to 1/2-inch (6–12 mm) thick diagonal slices for larger pieces, or cut into rounds if you prefer smaller coins.

If plantains are very ripe and soft, handle gently to avoid breaking slices. Pat slices dry with paper towels to remove excess moisture — this reduces splatter when frying.

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) or frying pan so the oil depth is about 1/4 to 1/3 inch (enough to come halfway up the sides of the plantain slices). Heat over medium-high until shimmering and a small piece of plantain sizzles immediately but does not brown instantly (about 325–350°F / 160–175°C).

Working in a single layer, add plantain slices to the hot oil without crowding the pan (you may need 2 batches). Let fry undisturbed 2–3 minutes until the underside is golden brown.

Flip each slice with tongs or a slotted spoon and fry the other side 1.5–3 minutes until golden-brown and edges caramelize. Total frying time per batch typically 4–6 minutes depending on thickness and ripeness.

Use a slotted spoon to transfer fried plantains to a plate lined with paper towels to drain. Immediately sprinkle with a pinch of salt (use the 1 tsp). Repeat with remaining slices, adjusting heat as needed — reduce heat slightly if plantains are browning too quickly before cooking through.

For a glazed finish (optional): while plantains are still hot, add 1 tablespoon butter and 1 tablespoon brown sugar to the pan over low heat and swirl until melted and syrupy. Return plantains to the pan and toss gently to coat. Squeeze 1 tsp lime or lemon juice over the plantains to balance sweetness if desired.

Serve immediately while warm as a side, snack, or dessert. Fried plantains are excellent with rice and beans, grilled meats, or alongside eggs for breakfast.