Fried Plantains

Ingredients

• 4ripe plantains
• 1/4 tsp (1.25 ml)salt
• 475 ml (2 cups)oil, for frying

Instructions

1. 1

   Peel plantains

   Cut off both ends of each plantain, then remove the skin.

2. 2

   Slice on bias

   Cut the plantains diagonally into slices about 1/4 to 1/2 inch (6–13 mm) thick.

3. 3

   Season slices

   Sprinkle the slices with salt and mix to coat them.

4. 4

   Heat the oil

   Heat the oil over high heat in a medium pan.

5. 5

   Add plantains

   Carefully arrange the slices in the pan in a single layer, working in batches if needed to avoid overcrowding.

6. 6

   Fry until golden

   Fry for about 3–4 minutes, turn the slices and fry for another 3–4 minutes, or until both sides are golden brown.

7. 7

   Drain the slices

   Lift the plantains out of the oil and set them on a plate lined with kitchen towels to absorb excess oil.

8. 8

   Fry remaining batches

   Repeat with the remaining plantains.

9. 9

   Serve while hot

   Serve hot on their own or with Jollof rice, stewed beans, fried rice, scrambled eggs or another accompaniment.

What are fried plantains?

Fried plantains are slices of the starchy fruit cooked in oil, often served as a side across West African, Caribbean and Latin American food traditions. Ripe fruit gives them a sweeter flavour and a softer centre than green plantains.

This simple version seasons the slices with salt and fries them until golden. Cutting them on the bias makes broad slices that are easy to turn and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 2g protein, 57g carbs, 12g fat.

Plantains provide most of the carbohydrates, while the frying oil contributes most of the fat; the small amount of salt supplies most of the sodium. Pair a serving with stewed beans or eggs for protein, and add vegetables to round out the plate.

Choosing ripe plantains

Ripe fruit: Choose plantains with yellow skins, often marked with dark patches, for a sweeter result and a centre that softens readily as it fries.

Peeling: Trim both ends before removing the skin. If it clings, make a shallow lengthwise cut through the skin and peel it away without cutting deeply into the fruit.

Getting the slices right

Thickness: Slices about 1/4 to 1/2 inch (6–13 mm) thick balance a browned exterior with a tender middle. Keeping them roughly even helps them cook at a similar pace.

Salt: Mix the salt through the slices before frying so it is distributed across the batch. The recipe uses a modest amount, so taste at the table before adding more.

Frying in batches

Single layer: Leave space around the slices rather than packing the pan. Crowding can lower the oil temperature and make the plantains cook less evenly.

Batch size: Fry only as many slices as fit comfortably in one layer, then repeat with the rest. Take care when adding them to the hot oil, as it can splutter.

Knowing when they are done

Colour: The recipe allows about 3–4 minutes on each side; use the stated time as a guide and look for golden-brown surfaces before turning and removing them.

Texture: The slices should be tender inside and browned outside. Drain them on kitchen towels after frying to remove excess oil from the surface.

What to serve alongside

Rice and beans: Serve the hot plantains with Jollof rice, fried rice or stewed beans for a more substantial plate.

Eggs: Scrambled eggs make a straightforward accompaniment, while the plantains can also be served on their own as a side or snack.

Recipe notes & tips

• Use ripe plantains for the sweeter, softer result intended here.
• Slice the plantains to a similar thickness so they brown at about the same rate.
• Keep the slices in a single layer and fry in batches if the pan is crowded.
• Turn the slices carefully once the first side is golden.
• Drain each batch on kitchen towels before serving.
• Serve soon after frying for the best contrast between the browned outside and tender centre.

Variations

• Add chilli: Sprinkle the finished slices with chilli flakes for a little heat.
• Use black pepper: Add a light grind of black pepper along with the salt.
• Try a savoury finish: Serve with a squeeze of lime for a bright contrast.
• Pair with beans: Serve alongside stewed beans for a more filling plate.
• Serve with eggs: Add scrambled eggs for a simple breakfast or supper.

Common mistakes to avoid

• Using unripe fruit: It will be less sweet and may stay firmer; choose ripe plantains for this version.
• Uneven slices: Thick and thin pieces finish at different times; aim for slices of a similar thickness.
• Overcrowding the pan: The slices may cook unevenly; fry them in a single layer in batches.
• Turning too early: The slices can break before they brown; wait until the underside is golden before flipping.
• Skipping the drain: Surface oil can make the finished plantains greasy; transfer them to kitchen towels after frying.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in a frying pan or oven until hot; they are best freshly fried, as refrigeration softens the exterior.

Frequently asked questions