Fried Plantains Recipe

Select and prep

Choose 3 medium ripe plantains with mostly yellow skins and some black spots — they will be sweet and soft. Rinse under cold water and pat dry.

Peel

Trim both ends of each plantain. Make a shallow lengthwise slit through the skin without cutting into the flesh, then peel the skin away. If the peel is stubborn, score the skin in sections and remove.

Slice

Slice each plantain on the bias into 1/4- to 1/3-inch thick pieces (about 10–12 slices per plantain). Thicker slices yield softer interior; thinner slices become crispier. Place slices in a bowl and sprinkle 1/2 tsp salt; toss gently to coat.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or frying pan (cast iron recommended) so the oil is roughly 1/4 inch deep. Heat over medium-high until shimmering and a small piece of plantain sizzles immediately but does not burn, about 350°F (175°C) if using a thermometer.

Fry in batches

Working in a single layer and not crowding the pan, add plantain slices in a single layer. Fry 2–3 minutes per side until golden brown and caramelized. Use tongs or a slotted spatula to flip. Adjust heat to maintain even browning; reduce if they brown too fast before cooking through.

Drain

Transfer fried plantains to a paper towel-lined plate or wire rack set over a baking sheet to drain excess oil. If frying additional batches, let oil return to temperature before adding more slices.

Sweet finish

For a sweet variation, while plantains are hot, sprinkle lightly with 1 tsp brown sugar or drizzle 1 tsp honey and a pinch (about 1/8 tsp) of ground cinnamon. The heat will melt the sugar or honey and glaze the slices.

Savory finish

For a savory serving, squeeze lime wedges over the warm plantains and sprinkle with 1 tbsp chopped cilantro. Serve immediately for best texture.