Fried Plantain Recipe

Peel and slice plantains

Use ripe plantains (yellow with black spots) for sweet, soft interior and good caramelization. Cut off both ends with a knife, make a shallow lengthwise slit through the skin, then peel. Slice the plantains on the bias into 1/3-inch (about 8 mm) thick diagonal rounds, or cut into 1/2-inch thick rounds if you prefer more bite.

Heat the oil

Pour about 1 cup neutral oil into a large frying pan or skillet (preferably heavy-bottomed) to reach about 1/4 inch depth. Heat over medium to medium-high heat until shimmering and a small piece of plantain sizzles immediately but does not brown instantly (about 325–350°F / 160–175°C).

Fry plantain slices

Working in a single layer (do not overcrowd), carefully add slices to the hot oil using tongs or a slotted spoon. Fry for about 2–3 minutes per side, flipping when the underside is deep golden brown and caramelized. Adjust heat as needed so slices cook through and caramelize without burning.

Drain

When both sides are golden and slightly crisp at the edges (total 4–6 minutes depending on thickness), transfer plantains to a plate lined with paper towels or a wire rack to drain excess oil.

While the plantains are still hot, sprinkle evenly with the fine sea salt and ground cinnamon so the flavors adhere to the warm surface. If using, drizzle the fresh lime juice lightly over a portion for a bright contrast. Serve immediately so they remain crisp outside and tender-sweet inside.