Ripe plantain slices

Ingredients

• 3very ripe plantains
• 120 ml (½ cup)vegetable oil

Instructions

1. 1

   Slice the plantains

   Peel the plantains and cut them diagonally into slices about 1.3 cm (½ inch) thick.

2. 2

   Fry the slices

   Heat the oil in a large frying pan over medium-high heat. Add the plantain slices in a single layer and fry for about 2 minutes on each side.

3. 3

   Drain and serve

   Lift the slices out with a slotted spoon and transfer them to a plate lined with kitchen paper. Serve hot.

What are ripe plantain slices?

Known in Colombia as tajadas de plátano maduro, these are slices of sweet, ripe plantain fried until soft inside and browned outside. Plantains are a familiar staple across Colombian cooking, and this simple preparation lets their sweetness take centre stage.

Very ripe fruit and a single layer in the pan are the keys to this version: the plantains cook quickly and have room to colour rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 2g protein, 36g carbs, 8g fat.

Most of the carbohydrates come from the plantains, while the frying oil supplies most of the fat; plantains contribute only a modest amount of protein. Serve a portion alongside beans or another protein-rich dish and vegetables for a more balanced plate.

Choosing the plantains

Ripeness: Choose plantains with mostly black or heavily mottled skins; they should feel soft but still hold their shape when sliced. Less-ripe plantains will be firmer and less sweet.

Getting the slices ready

Diagonal cuts: Aim for slices roughly 1.3 cm thick, cutting on a slant to make broad pieces. Keeping them a similar thickness helps them fry at an even pace.

Frying without crowding

Pan space: Arrange the slices in one layer, leaving a little room between them. If they do not fit comfortably, fry them in batches rather than piling them up.

Oil temperature: The oil should be hot enough for the plantains to sizzle gently as they go in. Keep the heat at medium-high and adjust it if the slices brown too quickly.

Checking for doneness

Colour: After about 2 minutes on each side, look for golden-brown patches. The centres should be soft when pressed gently with a fork, while the slices remain intact.

Serving the plantains

At the table: Serve them hot, soon after draining, as a side with rice, beans or a savoury main. Their sweetness also works well alongside salty cheese or eggs.

Recipe notes & tips

• Use plantains with very dark skins for a sweeter, softer result.
• Cut the slices to a consistent thickness so they cook evenly.
• Let excess oil drain on kitchen paper before serving.
• Fry in batches if needed to keep the slices in a single layer.
• Serve immediately while the edges are freshly browned.

Variations

• Add salt: Sprinkle a little over the slices just after draining for a sweet-and-savoury finish.
• Serve with cheese: Pair the hot plantains with a mild, crumbly cheese.
• Add cinnamon: Dust lightly with cinnamon for a sweeter snack.
• Use butter: Replace some of the vegetable oil with butter, watching closely as it can brown quickly.
• Make a smaller batch: Fry one plantain when you want a quick side for fewer people.

Common mistakes to avoid

• Using under-ripe fruit: Choose plantains with very dark skins for the intended sweetness and tender texture.
• Cutting uneven slices: Keep them around 1.3 cm thick so thinner pieces do not brown before thicker ones cook.
• Overcrowding the pan: The slices can cook unevenly; fry them in a single layer or in batches.
• Starting with cool oil: Wait until the oil is hot before adding the plantains so they begin frying promptly.
• Leaving them in too long: Check after about 2 minutes per side and remove once golden and soft.

How to store

These are best eaten hot and freshly fried. Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a frying pan over medium heat until warmed through.

Frequently asked questions