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Pan-Fried Plantains

Golden, crispy-edged plantains with caramelized exteriors and tender centers. This simple recipe transforms ripe plantains into an irresistible side dish or snack with minimal ingredients and maximum flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dishes
Cuisine: Caribbean, Latin American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe but firm plantains yellow with some black spots, not fully black
  • 3 tablespoons coconut oil or vegetable oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional but recommended
  • Pinch of cinnamon optional, for subtle sweetness

Equipment

  • Large skillet or frying pan (10 to 12 inches)
  • Sharp chef's knife
  • Cutting board
  • Tongs or spatula
  • Paper towels
  • Measuring spoons
  • Small bowl

Method
 

  1. Look for plantains that are yellow with a few dark patches. Squeeze one gently: it should yield slightly to pressure but not feel mushy.
  2. Line a plate with paper towels and set it nearby for draining. Mix your salt, pepper, and garlic powder in a small bowl.
  3. Cut off both ends of each plantain, then score the skin lengthwise in 3 to 4 places. Slide your knife under the scored skin and peel it away.
  4. Cut each peeled plantain on the diagonal into slices roughly 1/4 inch thick, angling your knife about 45 degrees.
  5. Place your skillet over medium-high heat and add the coconut oil, letting it warm for about 1 minute until it shimmers.
  6. Working in batches to avoid overcrowding, lay plantain slices flat in the hot oil without moving them for 3 to 4 minutes until the bottoms turn golden brown and caramelized.
  7. Using tongs, flip each slice gently and cook the second side for 2 to 3 minutes until golden.
  8. Transfer the cooked plantains to your paper towel-lined plate immediately while they're still hot, then sprinkle with your salt and pepper mixture right away.
  9. Repeat with any remaining plantain slices, adding a bit more oil to the pan if needed. Keep cooked batches warm on the plate while you finish the rest.

Notes

Serve as a side dish with black beans and rice, alongside grilled fish or jerk chicken, or drizzle with fresh lime juice. Store cooled plantains in an airtight container for up to 3 days in the refrigerator. Reheat in a 375-degree oven for 5 to 7 minutes to restore crispiness.