Learn how to make simply fried plantains recipe with ripe plantains that become caramelized and almost candied like.
I have always been fascinated with other cultures, but ever since I started blogging, I have been even more inquisitive with different cultures, cuisines and traditions.
Food blogging has explored my palate to levels I never would have thought about. And what I love so much about food blogging is the constant appreciation and loyalty to honest, traditional cooking. Bringing cultures together, sharing experiences and memories and sharing food, not only with friends and family, but sharing the love for cultural cuisine across the world!
Like my ADD self, I get instant cravings that just pop out of no where. This time is has been for fried plantains (even fried plantain chips as well) and the first thing I begin to do, is run to the store to find the perfect plantains. Truth, I haven’t had much since I grew up in NW (oh how I miss the Puerto Rican and Cuban restaurants!)
But I do know one thing. For the perfect fried plantains, you want them ripe, dark and sweet!
A few tips on how to fry plantains
So after many tweets, FB posts and questions about what I should look for from the professionals (I mean, those who have more experience with how to make fried plantains) ..here’s what my professional research told me.
1) Plantains are not bananas, you can not eat them raw!
2) For this recipe, the darker and blacker, the sweeter the plantains will be.
3) Don’t cheat, use oil and fry, baby…fry!
4) On the other hand, if you want to make fried plantain chips, look for green un-ripe plantains that are more starchy and hold up to a deeper fry and become incredibly crispy and savory.
How to make fried plantains recipe is below:
Fried Plantains
Ingredients
- 2 very ripe plantains
- Canola or vegetable oil
- Brown sugar optional
- Kosher or sea salt optional
Instructions
- Cut ends off of plantains and run a knife along the sides, peeling the skin off.
- Slice on a diagonal about 1/2 in thick.
- Heat a large skillet with oil so it completely covers the bottom of the pan. When oil is hot enough (you want to hear a sizzle when plantain goes in), place plantains a few at a time in the hot oil.
- Fry on 1st side until it is golden brown and caramelized, about 4-5 minutes. Fry the other side until golden brown.
- Optional: sprinkle with brown sugar or sea salt (But I find them sweet enough).
Nutrition
Looking for more Latin inspired flavors? try my homemade sazon seasoning and add it to black beans or chicken!
Karla @ Foodologie says
July 16, 2013 at 8:51 amThese look perfect! Traditional Guatemalan breakfast consists of eggs, black beans and plantains. It’s seriously my favorite meal on Earth. We had it every weekend growing up.
Actually I’m eating beans and eggs right now at my desk, totally wishing I had these plantains!
Samantha says
July 16, 2013 at 4:10 pmI so need to make all of those at once!
Kuya Joshua says
July 16, 2013 at 9:09 amLove this! It looks so yummy—I love having fried plantains at all the Latin restaurants here in Texas. 🙂
Samantha says
July 16, 2013 at 4:10 pmThey are delish!! Glad we connected in Foodiechats 🙂
Casey @ Salted Plates says
July 16, 2013 at 10:44 amI adore fried plantains but have never made them myself. Will have to give it a try(fry)!
Samantha says
July 16, 2013 at 4:09 pmThanks Casey! It was pretty easy to do 🙂
allie@sweetpotatobites says
July 16, 2013 at 11:23 amI love getting fried plantains – especially at Cuban restaurants. I’ll have to try these soon 🙂
I think you, Karla and I should plan a trip to Habana in Costa Mesa to get some!
Samantha says
July 16, 2013 at 4:09 pmThat sounds fab! Lemme know when 🙂
Ashley Brown says
July 17, 2013 at 1:21 amI was looking for some interesting recipe and that I got in your post. Its is interesting and seems to be delicious :). I love to try this at home. Thanks Samantha for sharing it with us !! 🙂
Samantha says
July 24, 2013 at 3:25 pmHi Ashley! Thanks for your comment (sorry my reply is a little late)..I love trying new foods, I hope you try the plantains and let me know what you think!
Jorge C. Miray says
July 28, 2013 at 5:12 amYou may try them in the BBQ. Rap them in foil(pealed)place them on the grill for 15 to 20 minutes. Twist them (is that the right word) every 5 minutes to evenly cook the plantain.
The end product is a sweet ,soft and delicious plantain.
Great for burgers skirt stakes and even a nice New York Strip.
Do not grill directly over flames. Kind of baking a potato, at a quarter of the time.
Jorge C. Miray says
July 28, 2013 at 5:13 amYou may try them in the BBQ. Rap them in foil(pealed)place them on the grill for 15 to 20 minutes. Twist them (is that the right word) every 5 minutes to evenly cook the plantain.
The end product is a sweet ,soft and delicious plantain.
Great for burgers skirt stakes and even a nice New York Strip.
Do not grill directly over flames. Kind of baking a potato, at a quarter of the time.
Samantha says
July 28, 2013 at 6:53 pmHi Jorge! Oh my gosh..thank you SOO much for the plantain suggestion! I’m just learning about Latin foods and have only had them fried! I will definitely make them on the grill and perfect timing since I just bought 2 more!
Evie says
February 26, 2019 at 12:17 amThey look delicious! The recipe actually reminds me of a snack one of my kids’ mom made when we went to their home. I think it was a Filipino dish using bananas so it was different and I think she used another kind of banana but it looks very similar but served on a stick. I remember it because it was delicious and my kids couldn’t get enough of it.