Peruvian Fried Plantains

Ingredients

• 4 large (approximately 2 kg)ripe plantains
• 240 ml (1 cup)corn oil or another vegetable oil
• As neededabsorbent paper

Instructions

1. 1

   Peel the plantains

   Choose thick, firm plantains with some black spots. Trim both ends, score the skin lengthways with the tip of a knife and peel it away. Repeat with the remaining plantains.

2. 2

   Halve each plantain

   Cut each peeled plantain crosswise into two equal pieces.

3. 3

   Slice lengthways

   Lay each half on a chopping board and cut it lengthways into three or four slices, depending on its thickness. Aim for 6–8 slices per plantain, with each slice a similar thickness and no more than 8 mm thick so it cooks through evenly.

4. 4

   Fry until golden

   Pour the oil into a frying pan and heat over a medium-high heat. When bubbles appear on the surface of the oil, add the plantain slices and cook for 3 minutes on each side, until golden brown.

5. 5

   Drain and serve

   Fry the remaining slices in batches, then set them on a plate lined with absorbent paper. Serve as a side, or enjoy with grated cheese, beans, sour cream, garlic dipping sauce or butter.

What are Peruvian fried plantains?

Plantains are starchy relatives of bananas, commonly cooked rather than eaten raw. Fried plantains are enjoyed in many cuisines, including Peruvian cooking, where ripe fruit makes a sweet-edged side for savoury dishes.

This version uses ripe plantains, identifiable by their black spots, and slices them lengthways for a broad surface that browns in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 713 calories, 2g protein, 57g carbs, 57g fat.

The plantains provide most of the carbohydrates, while the frying oil accounts for most of the fat and energy; the dish contains little protein. Pair a serving with beans and vegetables for a more balanced plate.

Choosing ripe plantains

Ripeness: Look for thick, firm fruit with some black spots, as the recipe specifies. The plantains should still hold together when peeled and sliced.

Slicing for even frying

Thickness: Keep the slices to 8 mm or less and make them as uniform as you can. Similar thickness helps them cook at the same rate and reduces the chance of a raw centre.

Getting the oil ready

Heat cue: Warm the corn or other vegetable oil over medium-high heat. Add the slices when bubbles appear on the oil's surface, taking care as they go into the pan.

Checking the plantains

Doneness: Fry each side for 3 minutes and look for a golden-brown surface. If the slices are not browning evenly, keep their thickness in mind for the next batch.

Serving ideas

With a meal: Serve the plantains alongside savoury dishes as a sweet, filling accompaniment. The recipe also suggests grated cheese, beans, sour cream, garlic dipping sauce or butter.

Recipe notes & tips

• Choose plantains that are firm as well as spotted so they are easier to slice.
• Score the skin lengthways before peeling to make it easier to remove.
• Keep slices at a similar thickness for more even cooking.
• Fry in batches if needed so the slices have room in the pan.
• Drain the cooked slices on absorbent paper before serving.

Variations

• Cheese topping: Serve with grated cheese while the plantains are hot.
• Bean side: Pair them with beans for a more substantial accompaniment.
• Sour cream: Add a spoonful on the side for a creamy contrast.
• Garlic dip: Serve with garlic dipping sauce as suggested in the recipe.
• Butter finish: Add butter at the table for a richer serving.

Common mistakes to avoid

• Uneven slices: Keep them a similar thickness so they cook at the same pace.
• Slices too thick: Keep each slice no thicker than 8 mm to help it cook through.
• Oil not ready: Wait for bubbles to appear on the oil's surface before adding the plantains.
• Crowded pan: Fry the slices in batches so they can brown on both sides.
• Skipping the draining: Set fried slices on absorbent paper to remove excess surface oil.

How to store

Refrigerate cooled leftovers in an airtight container and use within 3 days. Reheat in a frying pan until hot; the slices may be softer than when freshly cooked.

Frequently asked questions