This fried plantain recipe is a must!
It’s made by frying slices of ripe plantain in vegetable oil until they form a dark crust on the outside and are soft on the inside.
The slices add this wonderful sweet element to any Caribbean lunch or early breakfast.
What are Plantains?
If you are not from the Caribbean or Latin America, then you’ll know plantains as cooking bananas. They are larger, thick-skinned bananas that are starchier than your regular bananas.
You can cook plantain while its skin is still green – it’s even starchier then – and makes amazing crisps. You can also use them to make tostones.
On the other hand, ripe plantain develops tremendous sweetness. And, if you have a sweet tooth like me, you will love that hit of sweetness with your food. The taste complements so many Caribbean meals from rice and beans to fried rice, callaloo and macaroni pie.
How to Make Fried Plantain
While you can use plantains at any stage on the ripeness scale to make this recipe, you won’t regret using ripe to almost overripe plantains. They are the sweetest! Yellow skin with a few black spots or almost completely black plantains are all fine.
Wash the plantains and cut off both ends. Slit the skin along the fruit and use your hands to pull off the thick peel.
Slice the plantains. You can cut thick circular slices if you like. Or thinner slices. I prefer to cut the plantain into three and slice the pieces length-ways.
As you cut into the plantains, you’ll notice the slices will have a slippery, starchy liquid on them. This liquid can stain your wooden chopping board or can cause the plantain to slide out of your hands, so be careful.
Place your frying pan on medium heat. After it is nice and hot, add the vegetable oil of your choice. I like using my homemade coconut oil. But you can use canola, grapeseed or anything you have on hand. Fill the pot to ensure your slices will be covered or almost covered with oil.
When the oil has heated up, add your slices carefully into the oil. Allow to cook until the edges of the slices have browned. Flip over and continue cooking.
The cooking time will depend on the thickness of your slices. The thicker they are, the longer the plantain will take to cook. Thinner slices like mine average six minutes cook time.
Cooking is complete when the center of the plantain slice is soft (I use a fork to test)and the surface has developed a nice brown color.
That color can get dark quickly so you may need to lower your heat as you continue cooking. There is even a meme about fried plantains – 1 second the slices are a perfect golden color and, in a blink of an eye, it becomes almost black… It’s funny because it’s true. Ha! If it’s very dark, it’s still edible and just as tasty.
Place the cooked slices on paper towels or napkins to absorb some of the excess oil. Dab your slices to remove more oil.
Serve with sada roti and other chokas. Or pair with a good Trini pelau, avocado slices, and salad. Yum!
Fried Plantain Recipe: Sweet and Simple to Make
- 2 large plantain (sliced)
- vegetable oil for frying (I used coconut oil)
- Wash and slice plantain to your preferred thickness.
- Place frying pan on medium heat.
- Add enough vegetable oil to the pot so the slices will be covered or almost covered.
- When hot, place the plantain slices in the oil.
- Flip the slices when they become brown on the edges.
- Continue flipping to ensure even cooking and color.
- Remove from oil when the center of the plantain slice is soft (use a fork to test).
- Use paper towel and napkins to remove excess oil.
- Serve hot alongside sada roti or any savory Caribbean lunch.
Interested in banana recipes? Take a look at these: