Fried Plantains

Fried plantains are salty and crispy on the outside, sweet and soft on the inside. Serve them with your favorite Cuban, Caribbean or South American Dishes.

Pieces of golden, fried plantains on a small white plate on a marble tabletop.

Fried plantains are served with many meals in Caribbean countries, Cuba and parts of South America. They look like large bananas and have a subtle banana flavor to them as well but they’re significantly less sweet have a sturdy, starchy texture that holds up well to grilling, frying and mashing.

Serve fried plantains alongside black beans, and slow-cooked pork or in the morning with scrambled eggs, beans and sour cream for a desayuno típico or typical breakfast in El Salvador.

Ingredients You’ll Need:

Here’s everything you need to make this recipe: very ripe plantains, coconut oil (or a neutral high-heat cooking oil) and kosher salt.

*See recipe card for additional notes and ingredient substitutions.*

Three whole, ripe plantains, a small dish of coconut oil, a small dish of salt on a marble table top.
Beige circle with orange star icon.

A Note on Purchasing Plantains: Plantains are often piled up right next to the bananas at the supermarket. If you’re not paying attention it can be easy to confuse the two. Plantains are much larger than bananas and can vary from bright green to completely black. For this recipe, you want plantains that are super-ripe with lots of black streaks, or completely black is fine too.

Recipe Steps:

Step 1. Prep the Plantains

Peel the plantains and cut them, on a bias, into 2-3 inch pieces. Alternatively, you can cut them into 1/4 inch thick “coin” shapes – it’s up to personal preference really.

Plantains frying in a sauté pan.

Step 2. Fry

This is a shallow pan fry rather than a deep fry. Heat a large skillet over medium-high heat. Fry the plantains –in batches if needed– until golden brown on all sides, about 3-5 minutes per side. Transfer to a paper towel lined plate to absorb any excess oil. While still warm, season generously with kosher salt.

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Pieces of golden, fried plantains on a small white plate on a marble tabletop.

Fried Plantains

Fried plantains are salty and crispy on the outside, sweet and soft on the inside. Serve them alongside your favorite Cuban, Caribbean or South American Dishes.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 336kcal

Ingredients

  • 4 large very ripe plantains see note
  • 1/2 cup coconut oil or any neutral oil
  • kosher salt

Instructions

  • Peel the plantains and cut into diagonal pieces approximately 2-3 inches in length. Line a plate or small tray with paper towels, set aside.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, gently place the the plantains into the oil and cook until golden brown and caramelized then flip to the other side, about 2-3 minus per side. Transfer the fried plantains to the prepared plate and season generosity with salt. Repeat, as needed with the remaining plantains. Serve warm.

Notes

Buying Plantains: Plantains are often piled up right next to the bananas at the supermarket. If you’re not paying attention it can be easy to confuse the two. Plantains are much larger than bananas and can vary from bright green to completely black. For this recipe, you want plantains that are super-ripe with lots of black streaks, or completely black is fine too.
Storing and Reheating Leftovers:
  • Fried plantain can be stored in the refrigerator in an air tight container for up to four days. Reheat plantains in a preheated 350°F. oven for 5-10 minutes, or until heated through.

Nutrition

Calories: 336kcal | Carbohydrates: 57g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 7mg | Potassium: 893mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2017IU | Vitamin C: 33mg | Calcium: 5mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating