Fried Plantains
Ingredients
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- 3 plantains ripe plantains – peeled and sliced 0.5-inch thick on the bias
- 1/2 cup vegetable oil
- 1/2 tsp kosher salt – for seasoning
Instructions
1. Peel the plantains by trimming the ends, scoring the peel lengthwise, and lifting it off. Slice the plantains on a diagonal into 0.5-inch-thick pieces.
2. Pour the vegetable oil into a large skillet to lightly coat the bottom (about 0.25 inch deep) and heat over medium to medium-low until shimmering, 325–350°F.
3. Fry the plantain slices in a single layer without crowding, working in batches if needed. Cook until deep golden with caramelized edges, 3–5 minutes per side (6–10 minutes total), adjusting heat to prevent burning.
4. Transfer fried plantains to a paper towel–lined plate. Immediately sprinkle with the kosher salt while hot. Repeat with remaining slices.
5. Serve warm as a side or snack.
Fried plantains are a tender, caramel-sweet side or snack made from ripe plantains cooked gently in oil until bronzed and lightly crisp at the edges. The interior becomes custardy and rich, while the outside develops a toffee-like caramelization that balances natural sweetness with a hint of salt. They pair easily with savory mains, rice and beans, grilled meats, or eggs, and are equally satisfying on their own.
Across the Caribbean and Latin America, as well as parts of West and Central Africa, fried plantains are everyday comfort food with countless local names and nuances. Ripe, spotted-to-black plantains are typically used for this sweet version, often called maduros in Spanish-speaking regions. The preparation is simple and homey, but it carries deep cultural resonance as a staple accompaniment that bridges African culinary heritage with New World ingredients and traditions.