Fried Plantains

5 from 2 votes

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.

Prep Time5

Cook Time15

Course: Appetizer, Side Dish

Cuisine: Cuban

Servings:

Calories: 336kcal

Author: Leigh Anderson

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