Servings: 6 to 8

Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.

Ingredients

Vegetable or canola oil
4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

Calories (kcal) : 150
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 3
Cholesterol (mg): 0
Sodium (mg): 0
Carbohydrates (g): 24
Fiber (g): 2
Protein (g): 1

Preparation

Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.
Working in batches of about 12, slide the plantain slices in one at a time, making sure they’re not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel–lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Canola Oil
IN THIS RECIPE
Plantains
FEATURED
Quail Eggs

Reviews

Rate or Review

Reviews (1 review)

Cast_IronMan | 05/14/2014
If you've never had fried plantains, you're in for a treat. It's sort of like eating a fresh, banana-flavored donut with caramely-crisp edges. This recipe is great, although it does take longer to get good crisp edges than stated in recipe. Don't worry, they don't easily burn.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Plátanos Maduros Fritos (Fried Sweet Plantains)
Yield: 6 to 8 servings
Cuisine: Caribbean
Ingredients: Vegetable or canola oil; 4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal