Categories
Over-the-Counter-Medications

How to fry plantains

Fried plantains are a traditional treat in many parts of the world. Try them once and you’ll be hooked. Overly ripe plantains work best for this recipe.

Gallery

Recipe Summary

Ingredients

  • 1 quart oil for frying
  • 2 plantains
  • Step 1

Preheat oil in a large, deep skillet over medium high heat.

Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.

Fry the pieces until browned and tender. Drain excess oil on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews ( 121 )

Most helpful positive review

It is very important to use very ripe plantains for this one. These aren’t tostones (fried green plantains). These are called “amarillos”. Heather’s picture adequately demonstrates this recipe, the other picture is showing fried green plantains, they are different. Amarillos turn out sweet, not crunchy and darker in color when compared to green. I like to use plantains with yellow and black skins or all black. You can eat them by themselves or sometimes I like to sprinkle grated parmesan on top.

Most helpful critical review

My husband makes these, we all love them. You didn’t mention that if they are green they need to be fried twice, flatten in the middle of cooking. Good with garlic & salt. We also slice them in circles. When very over ripe the sugars come out and caramelize. Great for breakfast.

  • 5 star values:

It is very important to use very ripe plantains for this one. These aren’t tostones (fried green plantains). These are called “amarillos”. Heather’s picture adequately demonstrates this recipe, the other picture is showing fried green plantains, they are different. Amarillos turn out sweet, not crunchy and darker in color when compared to green. I like to use plantains with yellow and black skins or all black. You can eat them by themselves or sometimes I like to sprinkle grated parmesan on top.

My husband makes these, we all love them. You didn’t mention that if they are green they need to be fried twice, flatten in the middle of cooking. Good with garlic & salt. We also slice them in circles. When very over ripe the sugars come out and caramelize. Great for breakfast.

Wow, there is so much confusion around plantains. I was looking up recipes to post pictures and a lot of people have them mixed up. I grew up with them, so lets see if I can help a bit. Ok, there is only 1 kind of plantain but there are 3 colors, depending on its age. Order is green, yellow, then black. Green is for TOSTONES, or light gold pieces that are cut into rounds, fried, mashed and fried again. They’re salty. Personally I like to throw on some minced garlic on top out of a jar with some juice and a sprinkle of salt. Some people go for garlic powder instead. Then you have PLATANOS MADUROS, or ripe plantains that are used to make this sugary version. The color to make these is when your plantain is BLACK. The riper the plantain, the sweeter it is and that’s the trick. It should be slightly mushy to the touch. The best way to tell if its good to fry is if, once peeled, its still got a tan color, not brown or black. In my family, we cut these at an angle. These are perfectly sweet as is, so I don’t add anything extra. The last is yellow. These are usually not hard enough for tostones, and definitely not soft enough for platanos maduros so some people chop them up and boil them to eat either in or along with soups. They don’t taste that good boiled so its not so popular. If it were me, I’d wait til it goes black and make these yummy sugary ones. Hope this helps!

A dear friend from Tennessee introduced my family to fried plantains years ago. We slice them into thin rounds and using a cast-iron skillet fry them up with just a few Tablespoons each of oil and butter. Seasoned with salt, garlic, and a squeeze of fresh lime juice, they make for a great side to a variety of Caribbean and Latin-themed meals. For an addictive snack try adding a sprinkling of chili power or cayenne along with the other spices.

How to fry plantain – Fried plantain. This Fried plantain recipe is straightforward and quick. Crisp outside and fluffy inside, plantain is perfect as sides to rice dishes and beans dishes. Paired with fried eggs or eaten on it’s own.

How to fry plantains

Fried plantain is sweet and soft inside. This simple delicious west african, jamaican and cuban delicacy is popular. In Nigeria, fried plantain is a popular street food. It is made with plantain and quick to make.

Just before i continue with how to fry plantain, I’d like to inform you of my new blog called Recipe Vibes. Recipe vibes will detail my non Nigerian recipes. Recipes to expect are homemade, easy, quick, healthy, creative recipes and much more. Visit www.recipevibes.com for more details.

Back to African plantain recipe,

What is plantain

Plantain is also called cooking bananas. It is common in African and Carribean cuisines and grown in tropical regions around the world.

How to fry plantains

Is plantain the same as banana?

Plantain and banana look alike however they have different taste and can not usually be substituted for one another in recipes.
Banana is sweet and can be eaten raw. Plantain is bigger than banana and have thicker skin. Unlike banana they are not usually eaten raw as they are more starchy.

Fried plantain is called dodo in Nigeria and Kelewele in Ghana.

How to cook plantain

Plantain can be cooked in many ways including:
Boiled

Fried as i’ll be showing you in this recipe

How to fry plantain

This recipe makes use of ripe plantain which is the best type for fried plantain. I also don’t add salt to fry plantain as they are naturally sweet.

1) Peel and slice plantains.

  • How to fry plantains
  • How to fry plantains

2) Add oil in a pan and put on heat. When oil is heated , arrange cut plantains in the oil.

How to fry plantains

3)Fry for about 5 minutes on medium heat or till golden brown then turn to fry the other side.

How to fry plantains

4) Transfer to kitchen towel lined plate to drain excess oil then serve.

How to fry plantains

How to Fry Plantain without oil

1) Peel and cut plantain.
2) Place non stick pan on heat and arrange cut up plantains
3) Pan fry for about 5 minutes or till brown then turn and pan fry the other side.
4) Take off heat and enjoy.

To revisit this recipe, visit My Account, then View saved recipes.

How to fry plantains

To revisit this recipe, visit My Account, then View saved recipes.

To revisit this recipe, visit My Account, then View saved recipes.

Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow.

Can be prepared in 45 minutes or less.

Ingredients

Step 1

With a small sharp knife cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit pry skin from plantain and with rippled blade of a mandoline or decorating knife cut flesh crosswise into 1/8-inch-thick slices.

Step 2

In a deep fryer or large deep skillet heat 1 1/2 inches oil to 375°F. on a deep-fat thermometer and fry 12 to 15 plantain slices at a time, turning them, 2 to 3 minutes, or until golden, transferring as fried with a skimmer or slotted spoon to paper towels to drain. Season plantain slices with salt. (Plantain slices should be slightly crisp on outside but soft on inside.) Plantain slices are best served immediately but may be made 1 day ahead, cooled completely, and kept in an air-tight container. Reheat plantain slices on a rack in a shallow baking pan in a preheated 350°F. oven 5 minutes, or until heated through.

How would you rate Fried Plantains?

4 stars all the way. if isn't sweet just use a bit of sugar. They go great with salt. If you are using a frydaddy, follow the recipe and use canola oil, peanut oil, or vegetable. when the plantains are taken out of the frydaddy, it is very oily. use salt and a little bit of sugar. Use less sugar if ripe.

I have a tip on how I smash the plantains before the second frying. I Put a piece of plantain on cutting board, cover plantain with a silicone square pot holder. Then I take the FLAT side of a meat mallet/tenderizer, and I pound the plantain moderately through the silicone pot holder until it is smashed to the correct thickness. This works great. The pot holder has little bumps on it which keep the plantain from slipping around. Silicone is resistant to heat, these pot holders are pretty tough and can take being pounded by the meat mallet without tearing. I use a n 'Epicurean'brand cutting board which is also resistant to heat. My plantains were yellow with a few black spots but they came out delicious sprinkled with salt at the end! A bit chewy,crunchy,salty,sweet..YUM.I will definitely make these again and again.

Wallington, New Jersey

I LOVE PLANTAINS! This was my first attempt to make them. I served as a side dish for pork loin with lime mojo, black beans, and rice – a CUBAN CHRISTMAS DINNER! My family loved them. I followed the directions, using a knife and followed the suggestion to let them cook in the oil a little longer than directed to caramelize. There is no need to add sugar to this (writer from Portland) if you get very ripe plantains. I bought mottled ones, next time I would go for REALLY RIPE bananas, on the black side. These were also a hit the next day as leftovers on a sandwich with the pork loin and lime mojo or served warm with black beans and rice.

i had it hard, instead of a mandoline, i used a potato peeler. it worked but yieled less slices. they were great and we salted them with a little of kosher salt and paprika. crunchy and flavorfull

Make it 4 forks by: Using very, very ripe plantains. You might have to put them in a brown paper bag for a week or so. They should be mottled black and the skin should be thin. DO NOT use green ones. Try frying them in 2 Tbs of butter and adding 2 Tbs of brown sugar to carmelize at the end of cooking for yummie sweet plantains. Amazing with ice cream or on coconut rice. Our guest went crazy when we carmelized them and served them over cococut rice during a Carribean themed dinner.

These were really fun and easy! Tried both a mandoline and a knife and both results were tasty. The mandoline ones were thinner and crispier, and the knife ones were thicker, chewier and a little sweeter. I recommend doing a little of both to satisfy everyone at the table! Yummy.

Just made this and it was wonderful sweet and crispy. Even My husband liked it. I think I will serve this as a dessert sprinkled with a little cinnamon and served with vanilla ice cream

There is a big difference between GREEN and RIPE plantain. Green plantains are hard and need to be fried or boiled, dried, smashed slighty then fried and salted. Plantains get sweeter as they ripen, the older they are the less cooking they need. Fried bananas are better, especially with a spicy main dish.

it didnt taste as good if they werent fried long enough. The taste is sweeter the longer you fry them.

My aunt is Puerto Rican, and she slices the plantains about 1/4 inch thick, fries and drains them once, then flattens them slightly with the bottom of a glass, then fries and drains them again. Perfect sprinkled with Goya seasoning and served with a sauce of half ketchup/half tabasco!

I make fried plantains at work almost every day. I want to respond to some of the other reviewers, and add my own (hopefully) helpful advice. If you use a plantain that is too ripe, the plantain will become too dark before it becomes crisp (it will probably still taste fine, though). Also, over-ripe plantains are mushy and therefore harder to slice, as thin strips tend to disintigrate. The perfect plantain, in my opinion, should have a peel that's still mostly yellow, but with significant black splotches. Also, ideally the slices should be as thin as possible, about 1-2mm, or about setting 2-3 on a food slicer. This will result in plantain chips that have a nice golden color when fried crisp, with just the right amount of sweetness.

I used ripe (all black) plantains and it was great.

To some of the other reviewers: If you do not fry plantains long enough they will not be very sweet. Raw plantains are very starchy but during the cooking process the starch is broken down into simple sugars. Use a low-medium heat and cook them until they are soft and slightly browned.

I was just curious in the differences between how Ive been making my plantains and how a recipe would suggest. I learned how in Venezuela and use that methodology still. same basis with less oil, brown sugar, salt, and a sprinkle of lime(while frying) Delicious!

This is a delicious side dish but it's mandatory that the plantain is at the right stage, meaning: the peel has to be almost black but ALSO (and very important), the plantain itself has to be very soft. I live near Boston. The only plantains that I have been successful with, are the ones that I have gotten in Hi-Lo, a Latino supermarket in Jamaica Plain. All the others, even if they are already black, have ended up being dry and hard.

How to fry plantains

Plantains are a confusing fruit . or are they a vegetable? Well, as Garden Guides reported , this banana look-alike is technically a fruit, but unlike the banana it so closely resembles, the plantain tends to be used in more vegetable-like ways, meaning it is primarily a component of savory dishes. This is probably because although it looks almost exactly like a banana, the plantain has a very different flavor and isn’t nearly as sweet. We could, perhaps, call it a “fruitable” . or we could just call it delicious — especially when it’s fried.

As recipe developer Susan Olayinka of The Flexible Fridge puts it, “Fried plantain is so good!” She says this dish evokes childhood memories for her and calls it “a sentimental thing,” explaining, “This is a side I had growing up and still have now.” If you’re unfamiliar with the flavor of plantains, she describes them as both meaty and carby, saying they’re “A bit like sweet potato [and] more starch[y], too.”

Gather the ingredients for fried plantains

How to fry plantains

The most important ingredient, and one that is absolutely necessary to make fried plantains, is, of course, plantains. You can buy these at a number of more mainstream supermarkets, and they are also readily available at Asian and Hispanic grocers. When you’re looking for plantains, Olayinka advises looking for ripe ones, and says, “[These are] not completely green, not completely yellow either. Yellow slightly going black is the best.”

There’s just one more thing you’ll need to make these fried plantains, and that is some cooking oil to fry them in. Nothing fancy needed here — Olayinka uses vegetable oil.

Prepare the plantains for cooking

How to fry plantains

You’ll first need to peel the plantains before you can cook them, of course. Plantains aren’t quite as easy to peel as bananas. Olayinka says the best method involves slicing off the ends, then scoring the skin in the middle of the fruit and peeling the skin back from there.

Once the plantains are peeled, slice them on the diagonal into pieces ½-inch thick. Sprinkle the plantain pieces with ¼ teaspoon of salt. While Olayinka does say, “You can salt [the plantains] before or after [you cook them],” she explains that she prefers salting before cooking “as the plantains are stickier [when they’re] raw.”

Carefully fry the plantains in hot oil

How to fry plantains

Pour the vegetable oil into a frying pan, and heat it over medium-low heat. When the oil is hot (shimmering, but not yet starting to smoke), add the plantain pieces to the oil. Olayinka says, “They burn very fast, so it is better to cook them low and slow.” Cook them for about seven minutes on each side, then turn them over to cook for another seven minutes on the other side. Olayinka again advises, “Be careful not to burn the plantains,” but says to “ensure that they are golden brown when you flip them over.”

Serve the fried plantains while they're hot

How to fry plantains

Once the plantains are done, use a spatula or slotted spoon to remove them from the oil, and let them drain on a paper towel to remove the excess oil. If desired, you can sprinkle them with additional salt. Olayinka says that if you’re serving fried plantains as a side, “[This dish] pairs wonderfully with rice, especially rice and peas and curry goat or jollof rice and chicken.”

You could also enjoy your fried plantains all by themselves as a snack, Olayinka notes, “I’ve heard people have [them] with guacamole,” or you could try them with curry ketchup or salsa or any other flavorful condiment of your choice.

These Pan Fried Plantains (Sweet Plantains) are a staple Puerto Rican side dish recipe. They’re perfectly sweet, caramelized along the outside and deliciously warm on the inside!

How to fry plantains

Table of Contents

The Most Delicious Sweet Fried Plantains Recipe

Growing up in Texas, I had never heard of a plantain — much less eaten one. Then, when I moved to Florida, they were everywhere. I didn’t think they looked appetizing so I stayed away from them. A couple of years later, I married Jorge and became best friends with Christina, both of whom are Puerto Rican.

Plantains are to Puerto Ricans like pie is to Americans. Could you imagine what would happen if someone said they wouldn’t try pie?! We would shove pie at them until they finally caved and tried the amazingness that is pie. And that’s exactly what Jorge and Christina did with plantains! I eventually gave in and tried one.

Much to my surprise, I absolutely loved it! The first one I ever had was pan fried. After that, there was no going back. I now love Maduros (sweet fried plantains), Tostones (smashed, fried, green plantains), Mofongo (mashed plantains — like mashed potatoes), plantain chips (like potato chips) and even plantain crusted fish.

There are so many ways to serve plantains, but my favorite is still pan frying them. It’s so easy! all you need is an extra ripe plantain and butter to make what’s become one of my favorite side dishes ever. I love to serve them alongside pork recipes, and I enjoy having something that tastes sweet like dessert with my dinner.

How to fry plantains

Maduros (Sweet Plantains) Recipe Ingredients

When it comes to simple side dishes, these plantains are as good as it gets. You don’t need much to make the best fried plantains. They are incredibly easy to make with just 2 ingredients!

Ripe plantains are pan fried to perfection in this Puerto Rican recipe. Just heat some butter in a skillet and fry your sliced plantains. They get a little crispy on the outsides while the insides stay warm and soft.

  • Butter
  • Plantains: You’ll want your plantains to be super ripe for this dish. The blacker, the better.

How to fry plantains

What’s the Difference Between Plantains and Bananas?

  • Size: Plantains tend to be larger than bananas.
  • Sweetness: Bananas are sweet when raw or cooked, whereas plantains are not eaten raw. They have a bit of a drier & starchier texture, but they become super soft, sweet and delicious once they are left to ripen (the outside will turn black) and then you cook them!
  • Skin: Plantains have a tougher exterior than bananas do, and they’re slightly less curved.

How to fry plantains

How to Fry Sweet Plantains

  1. Melt Butter: In a non-stick skillet over medium heat, melt your butter.
  2. Cook Plantains: Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.
  3. Serve: Transfer to a plate covered with newspaper or paper towels and allow them to drain for a minute or two. Serve and enjoy!

How to fry plantains

Tips for the Best Tostones

  • Be Sure to Use Ripe Plantains: Your plantains won’t crystallize enough if they’re not ripe. They’re best when the outsides are dark with lots of black spots! If you’re worried your plantains aren’t ripe enough, you can sprinkle some sugar on them while they cook or wait until they ripen.
  • Fry in Garlic for Added Flavor: If you want to make your plantains a bit more savory, substitute the butter for 1/4 cup of olive oil and a couple teaspoons of minced garlic. You can also sprinkle them with coarse sea salt for a sweet and savory delight.
  • Eat Warm: Enjoy your Tostones as soon as they’re done draining on your paper.
  • Press Plantains for Crispier Texture: If you want your fried plantains to be more on the crispy side, squish down on them with the back of a spoon before frying.

How to fry plantains

What to Serve with Fried Plantains

  • Pork: Pork and plantains go insanely well together. Serve your Tostones with my easy Slow Cooker Ropa Vieja or any other pork recipe!
  • Rice: Puerto Rican Chicken and Rice, or arroz con pollo, is a classic dish to serve with fried plantains.
  • Beans: Serve your Tostones with black beans for a delicious sweet and savory combo.
  • Dips: Pair fried plantains with your favorite dip or make a simple garlic dip from scratch by mixing 1 squeezed head of roasted garlic with 1/2 cup of mayo (as in Closet Cooking’s recipe).

How to Store Leftovers

Store any leftover tostones in an airtight container in the fridge for up to 4 days. The best way to reheat them is in the toaster oven or microwave. In the toaster oven, you have a better chance of the outside staying a little crisp!

Puerto Rican Fried Plantains (Sweet Plantains)

How to fry plantains

These Pan Fried Plantains are a staple Puerto Rican side dish recipe. They're perfectly sweet, caramelized along the outside and deliciously warm on the inside!

If you haven’t incorporated plantains into your diet yet, here’s an easy pan fried plantain recipe to entice you to give them a try with either green or yellow plantains. You may have already seen us use plantains to make hash browns, tostadas and even hamburger buns, and you know we love to use plantain chips for dipping as evidenced by our posts here, here and here.

How to fry plantains

So what is a plantain?

Plantains are like an oversized banana, but rather than being soft and sweet like a ripe banana, plantains are starchy and cooked and eaten more like a vegetable than a fruit. They are technically a fruit, but treated more like a vegetable. You wouldn’t just peel a plantain and eat it raw, but rather you’d do something like this recipe and pan fry them or bake them.

How to fry plantains

What is the difference between green and yellow plantains?

How to fry plantains

The color of a plantain tells you how ripe it is. Green plantains are the least ripe and the most starchy. Yellow and yellow/brown plantains are ripe plantains to overripe plantains and get sweeter and softer the more ripe they are. You can use either green or yellow plantains for these pan fried plantains.

Depending on the flavor you are going for, choose your plantains accordingly. If you want more sweet, caramelized plantains….go for a more yellow to yellow/brown plantain. And if you’re looking for something more like a starchy potato, grab green plantains.

How to fry plantains

Tips for pan frying plantains

Don’t be scared by the word fried for this recipe. We promise…it’s really easy and quick to pan fry plantains. It goes even faster when they are really ripe, so you just have to pay attention and not overcook the plantains. Here are some cooking tips:

  • Use either avocado oil or coconut oil (we prefer avocado oil for a neutral taste)
  • Put on an apron to avoid any grease splatters on your clothes
  • Cut the plantains into even slices so they cook in about the same time

It just takes a couple minutes on each side to get them to caramelize and get crispy on the outside and soft on the inside. Give it a try!

How to fry plantains

Some other recipes with plantains

Your turn to try our pan fried plantains recipe

Give this pan fried plantains recipe a try, and let us know how it goes by leaving a comment below. Tell us what your favorite thing to eat them with is. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out! And if you don’t already follow us, make sure to give us a follow! Let’s stay connected!

Fried plantains – a sweet-savory dish that features thick slices of ripe plantains lightly salted and deep-fried in oil till golden brown. The result is a caramel-like brown crust that is savory-sweet and has a soft and very sweet interior.

How to fry plantains

Fried Plantains

Plantains are a traditional treat in many parts of the world – West Africa, East Africa, Caribbean, as well as Central and South America and in some parts of South East Asia. In other words, plantain is cooked wherever they grow. I hope that makes sense?

And because they can be prepared in so many different ways, you’ll never get bored eating them. Bake them into chips, use them as a pizza crust, fry them up as an addition to eggs (or even by themselves). They’re great both sweet and savory.

Plantain is referred to as:

  • Allocco in Côte d’Ivoire
  • dodo in Nigeria
  • Kelewele (Spicy plantain) in Ghana.
  • Platanos Maduros in Spanish Language

This particular recipe calls for ripe plantains, the ones that are yellow with lots of dark patches. When I fry this, I don’t add sugar. I only season with a bit of salt. They are perfectly sweet as is, so I really don’t add anything extra. If you like it really spicy, you can try out this amazing spicy fried plantain version called kelewele – You will love it!

How to fry plantains

What are plantains?

Plantains are closely related to bananas but they are more starchy, hence, they are not eaten raw. They are either Green (Unripe) or ripe.

They’re also as versatile as they are delicious and they pair well with nearly every global cuisine! You can eat them fried, roasted, boiled, mashed, and or baked goods like this bread. They have a flavor profile that can add richness to sweet dishes and heartiness to savory ones. Plantains are the unsung hero of many recipes and you’ll never regret adding them to your kitchen repertoire.

The Unripe ones can be boiled or fried. Likewise, the ripe (yellow) ones can also be boiled but they cannot be made into chips – they will not come out crunchy. However, the ripe ones are best to use for deep frying.

Still confused? I know,…

There is so much confusion around plantains. A lot of times, people tend to have them mixed up. I grew up eating them in their different stages, so let’s see if I can help out a bit. Alright, there is only one kind of plantain but there are 3 colors, depending on its age. The order is green, yellow, then black.

Green Plantains

The green plantain can be used just like potatoes. You can boil them, mash them, and fry them. They are rich in starch and they are not sweet but as they age, the starch becomes converted to sugar.

The Green plantain is usually used is for tostones (cut into rounds, fried, mashed, and fried again), it can be steamed just as you would steam potatoes and you can make it into chips – Fried plantain chips or Baked plantain chips.

Ripe/Yellow Plantains

Then we have the Ripe yellow plantains also known as the Platanos Maduros which are lesser in starch. They become sweet because they are ripe and the starch in them has been converted to sugar. At this stage, they are delicious all on their own—with or without salt. They can be sliced up and fried to make the sweet fried plantains which are great for an unexpected side dish or snack at parties. You can even grill them!

Overripe/Black plantains

We also have the black plantains which are aged ones. They are the sweetest of the three stages and they are slightly mushy to touch. I like to use this for baking and pancakes – You can see how I used it to make plantain cake here or my favorite breakfast pancakes here.

Personally, I don’t like to use this for frying, though it’s sweeter. However, it tends to absorb more oil at this stage once fried, therefore, I try to stay away from using it in my frying.

I know some people like to fry these black-aged plantains because it’s really sweet. In that case, I will advise you to stay away from deep frying because it absorbs so much Oil. Use a very tiny amount of oil or butter to shallow fry them until they are slightly browned and caramelized on both sides.

How to fry plantains

How to serve fried plantains

  • -It can also be served as a snack
  • -It can also be served along with omelet as a full meal.
  • -In Central America and the Caribbean. They are often eaten with sour cream, ketchup, mayo-ketchup, or eaten as is.
  • -In Africa, dishes like Jollof rice, stewed beans, Fried rice, Fried or Scrambled Eggs, white rice, and many more are often accompanied by fried sweet plantains.

I hope I have been able to help out in a way or two. If you’d like to know more about plantains you can read my thorough write-up on how to cook plantains here. I have also tried to answer a number of frequently asked questions in the article. Enjoy!

How to fry plantains

Dad it’s getting black! Yup that’s what I heard the last 2 times I purchased plantains with the intention of sharing the simple recipe for fry plantains. I grew up eating fry plantains as a side to many dishes, but my absolute favourite was making sandwiches with these as the filler. I still recall my mom waiting just until the plantains would be so ripe they’d be very close to going black before she cook them. We were told that the more ripe (or quale) they went, the more sweet they would be. So this is exactly what I was trying to achieve, except with my rather busy schedule I tend to forget about them. Not until one of our girls point them out or when those pesky fruit flies appears, do I remember what I was trying to achieve.

For best results allow your ripe plantains to go a bit dark (it will look discoloured) before frying. In the pic below you’ll notice that the plantains I used were ripe, but were only just starting to go “quale” or discoloured.

You’ll Need..

1-2 ripe plantains
1-2 cups of vegetable oil for frying.
salt – optional
brown sugar – optional

How to fry plantains

How to fry plantains

Start by peeling the plantains. Do so by cutting off the ends and then cutting the plantain itself in the middle (as in the picture below).Discard the ends and get ready to peel off the skin and slice for frying.

How to fry plantains

Then using a small knife, cut through the skin along the length of the 2 pieces. Don’t go too deep as you only want to cut through the skin. Then peel back the skin and discard. Now cut thin strips (about 1/2 cm or little less than 1/4 inch) along the length of the piece of plantain.

How to fry plantains

How to fry plantains

The final step is to fry the pieces of sliced plantain. Heat the oil in a frying pan and gently place the pieces away from you to avoid hot oil splashing onto you. Allow to cook for about 5-7 minutes on each side (medium heat) or until it gets to the colour you like (use a fork to flip them over). The darker you allow it to go, it seems to also enhance the natural sugars in it. You’ll also notice that it floats when cooked through.

This is not a dish for the health conscious, since even though you pat dry on paper towels, the plantain tends to soak up a lot of the oil.

How to fry plantains

How to fry plantains

I usually sprinkle a little salt over mine and I know people who does the same with brown sugar… but you can enjoy these just the way they are when they cool a bit.

If you’ve ever purchased a rice dish at a Caribbean restaurant in North America you should have come across fried plantains served on the side. The Jamaican spot where I go for my jerk chicken with rice and peas, knows to give me a good potion of fry plantains with my takeout order.

Published May 5, 2021 Updated December 15, 2021 By Meeta Arora 3 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

How to fry plantains

How to fry plantains

These Air Fryer Plantains (Cuban Plátanos Maduros) are a perfect side dish or snack. Made in the air fryer for a healthier version with much less calories compared to the traditional fried plantains. Vegan, gluten-free, paleo and whole30 approved.

How to fry plantains

Plantains can be prepared in many ways – steamed, boiled, grilled, fried or baked. They hold up well when cooking compared to bananas. The traditional way is to fry them.

To bake or air fry plantains, I look for plantains that are yellow but turning black. You can also use black peel plantains, which will give the sweetest fried plantains.

Why you will love these baked plantains..

  • Easy to make with minimal prep and in 10 minutes
  • Healthier and lower in calories compared to regular fried plantains.
  • Vegan, Gluten-free, Whole30 and Paleo
  • Enjoyed by all – kids and adults!

How to cook Plantains in the Air Fryer?

Firstly, you want to make sure to have ripe plantains. I have tried making them when they are just yellow, which means not as sweet, and they don’t taste nearly as good as when they are ripe. So just have patience and let them sit on the counter to ripen (it can take 3-5 days for them to ripen).

Using a shark knife, cut the edges of the plantains. Run the knife through the skin of the plantain lengthwise, making sure not to cut the flesh. Peel the skin and discard. Then slice into ½” thick pieces diagonally.

How to fry plantains

If the plantains are firm, then you can transfer the plantains to a bowl and mix with oil and salt.

How to fry plantains

If the plantains are soft and might get mushy when mixed, you can directly spray oil or lightly grease the bottom of the air fryer basket. Line the plantains in the basket in a single layer. Then spray some oil and sprinkle salt, if using.

How to fry plantains

Turn on air fryer to 380°F. Cook plantain for 10-12 minutes, flipping over half way through.

How to fry plantains

That is all. Fried Plantains are ready.

Transfer plantain pieces carefully from air fryer basket to a serving plate. Repeat until all the plantains are cooked.

Pro-tips for Perfect Plantains

  • Let the plantains ripen before air frying or baking them. Ripe = naturally sweet! But they can also be stickier and messier, but so much more delicious. Be patient and let them sit on the counter.
  • Slice the plantains in roughly the same thickness, so they cook evenly. The cook time will depend on the thickness of the slices.
  • Spread the plantains in a single layer, so they cook uniformly. Depending on the size of your air fryer, you might have to cook them in multiple batches.
  • Air fryer plantains taste best when served hot. Enjoy as is or serve with a dip.
  • You can also make them sweeter to serve with dessert by sprinkling cinnamon and sugar on the top.

Plantains are very versatile.

  • You can slice them (the yellow firm ones) super thin, and make plantain chips.
  • Toss your favorite seasonings with the plantains before air frying – garlic powder, cayenne, cajun seasoning are some options.
  • Squeeze lime juice when serving for a fresh flavor.

Common Questions

Yes, they are a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. They also have antioxidants, and are good for gut and heart health. That said, they are high in carbohydrates. Also, plantains if deep fried can add a lot of extra fat. Hence baked, grilled or air fried plantains are a healthier choice.

Plantains are best eaten cooked. Plantains can be prepared in many ways – steamed, boiled, grilled, fried or baked.

A medium sized plantain has 218 calories. A fried plantain has about 258 calories, considering about a teaspoon of oil used for a medium plantain.

These are best enjoyed fresh when cooked. but if you have leftovers, place cooled plantains in an airtight container in the refrigerator. They will last up to 4 days. To reheat, air fry them for a minute at 380°F.