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.
Fried plantains are served with almost every meal in Caribbean countries, Cuba, and parts of South America. Plantains look like large bananas. They have a subtle banana flavor to them as well but they are significantly less sweet and they have a sturdy, starchy texture that holds up well to grilling and frying. Serve plantains alongside rice, black beans, and slow-cooked pork or in the morning with fried eggs as an alternative to breakfast potatoes!
How to buy 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.
Step One: Slice the plantains into half-inch diagonal pieces.
Step Two: Fry the plantains in a cast iron pan until golden brown on each side. Drain on a paper towel-lined plate. Season with salt. Serve immediately!
- 4 large very ripe, plantains
- coconut oil, or neutral oil about a cup
- Peel the plantains and cut them into diagonal pieces approximately 1/2 inch thick.
- Heat about inch of oil in a large skillet over medium-high heat. You're aiming for a shallow pan-fry rather than deep frying. Working in batches, cook the plantains until golden brown and caramelized then flip to the other side, about 1–2 minus per side. Drain the fried plantains on a paper towel-lined plate. Season with salt, serve warm.