Fried Plantains Recipe
Latin American · Side Dish · 15 min total
Sweet, caramelized fried plantains are a beloved side dish in many Latin American and Caribbean cuisines. This simple recipe yields perfectly golden, tender plantains with a crispy edge.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 large ripe plantains (yellow with black spots)
- 1/4 cup vegetable oil
- 1/2 teaspoon salt (optional)
Instructions
- Peel the plantains by cutting off both ends and making a slit along the length of the skin. Remove the peel and slice the plantains into 1/2-inch thick diagonal slices.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully add the plantain slices in a single layer (work in batches if needed). Fry for 2-3 minutes per side, until golden brown and caramelized.
- Transfer to a paper towel-lined plate to drain. Sprinkle with salt if desired. Serve immediately.
Tips
- For extra sweetness, use very ripe plantains with black skins.
- To make tostones (savory twice-fried plantains), use green plantains and flatten after first fry.
- Leftover fried plantains can be reheated in a skillet or oven.
AI estimate may be inaccurate · Terms