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.
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.*
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.
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.
More Delicous
Caribbean and Latin American Recipes
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Fried Plantains
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
- 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.
