Fried Plantains Recipe
Make Fried Plantains Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
Method
Preparation
Peel the plantains
Using a sharp knife, trim both ends of each plantain. Make a shallow lengthwise slit through the peel and pry the peel away with your fingers. Remove peel completely and discard.
Slice plantains
Cut each peeled plantain on the bias into 1/2-inch (about 1.2 cm) thick slices for larger rounds, or slice straight across into 1/3-inch pieces if you prefer smaller bites. Aim for uniform thickness so pieces cook evenly.
Cooking
Heat the oil
Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) so it covers the bottom with roughly 1/4 inch depth. Heat over medium to medium-high heat until shimmering and a small piece of plantain sizzles on contact (about 350°F / 175°C if using a thermometer).
First fry (optional for extra tender interior)
Add plantain slices in a single layer without crowding (work in batches). Fry for 2 to 3 minutes per side until soft and lightly golden. Use a slotted spatula to transfer to a plate lined with paper towels to drain. This gentle pre-fry helps ensure a tender interior; proceed to the browning step after all are pre-fried.
Fry until caramelized
If you skipped the first fry, place raw slices in the hot oil and fry 2 to 4 minutes per side. If you did the two-step method, return pre-fried slices in batches and increase heat slightly. Fry until deep golden-brown and caramelized at the edges, flipping once, about 1 to 3 minutes per side depending on heat and thickness. Adjust heat to avoid burning—aim for steady bubbling without smoking.
Drain and season
Using a slotted spoon or spatula, transfer fried plantains to paper towels to drain excess oil. While still hot, sprinkle evenly with kosher salt (about 1/2 tsp total). If using sweet finish, toss immediately with brown sugar or drizzle honey so it adheres while warm.
Finishing & Serving
If using citrus, squeeze 1 tablespoon lime or lemon juice over the fried plantains to add brightness, then sprinkle chopped cilantro or parsley if desired. Serve warm as a side, snack, or dessert accompaniment. Leftovers can be reheated in a 375°F (190°C) oven for 5–7 minutes to crisp.