The best fried plantain recipe out there.
I have been fortunate enough to spend some time in Costa Rica.
While I was there, I had access to a wonderful, fully equipped kitchen to make a majority of my meals.
On one of the first days of the trip, I picked up a bunch of plantains and coconut oil, vowing to learn exactly how to make this perfectly sweet fried plantain recipe.
After a few burned batches, a smoke alarm, and a bunch of ripe plantains, I nailed down the technique and science for getting that beautiful—and delicious—caramelization.
And you can learn how to cook plantains so you too can enjoy them all the time, too!
These sweet pillows of goodness are a great side dish. Serve them alongside your favorite rice and beans (like this Gallo Pinto!) or just eat them by themselves as a snack.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Plantains. You should be able to find some at your local supermarket. Look for yellow ones that are riper with brown or black spots if you plan on using them right away. Green plantains need time to ripen, otherwise they will be hard and not as tasty.
- Coconut oil. Essential for that slightly sweet and caramelized flavor. Don’t sub with vegetable oil or olive oil if at all possible, as the outcome will be very different.
Pro Tip: Unlike bananas, you want your plantain to be a rather dark yellow color with splotches of black before you use them to make this recipe. (See this article here.) To ripen simply leave them out on the counter for 3-5 days until they turn the perfect color.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Peel and slice the plantains.
Peel and slice the plantains at a bias, or at a diagonal, and about ½-¾ inch thick.
If your plantains are less ripe than preferred, cut them a bit thinner so they will cook up more fully. However, if they are fairly ripe cut them a bit thicker so they will hold their form.
Sauté on the stove.
Add coconut oil to a large skillet over medium-low heat. Place in a single layer, not overcrowding the skillet. Cook the plantain slices for 4-5 minutes per side.
Remove from the pan to a paper towel-lined plate once they have crispy edges and are golden brown.
Serve with a little coarse sea salt to contrast with the caramelized sweetness.
Pro Tip: Cook at a lower temperature for longer time. If it’s too hot, your interior will be undercooked and your exterior will burn.
FAQs
It is not necessary to boil the plantains before frying. In fact, this could result in mushy plantains which are less appealing. The beauty of this dish is its simplicity.
It is ideal to use very ripe plantains for the best results. Avoid overly green or bright yellow plantains without spots. Those that are underripe will be hard and less flavorful.
While the two look the same, they do not taste like one another. Plantains range from savory to sweet, and are more firm and starchy than bananas. Plantains have less sugar than bananas but are a good source of fiber and vitamin C.
Two reasons: They may have been cooked too fast, so you need to cook them on a lower temperature for a longer time. Or, you used unripe plantains.
Yes, fried plantains can be made in advance. Store them in an airtight container in the refrigerator for up to 3–4 days, or freeze them in a freezer-safe container for up to 3 months.
Reheat them in a skillet with a little coconut oil to bring back their crispy texture. Avoid the microwave, as it tends to make them soft and mushy.
What to Serve with it?
There are so many different main dishes you can serve with fried plantains.
Fry plantains at home as the perfect side dish for Gallo Pinto Recipe, Baked Shrimp Scampi, Pineapple Chicken Stir-Fry, and Mexican Shrimp Ceviche.
Of course, you can go simple and serve it alongside White Rice and Black Beans.
These also make a great dessert over ice cream!
Don’t forget the Piña Colada!
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Fried Plantains Recipe
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Ingredients
- 2 plantains ripened
- 3-4 tablespoons coconut oil
- Salt to taste
Instructions
- Cut plantains into 1-inch pieces at a diagonal.2 plantains
- Add 1-2 tablespoons coconut oil to a large skillet over medium-low heat. Place half of the plantains, cut side-down, into the skillet in a single layer.3-4 tablespoons coconut oil
- Cook plantains for 4-5 minutes per side, or until they are crispy and golden. Repeat with remaining plantains.
- Serve plantains with salt, to taste, and enjoy!Salt
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Notes
- Ripeness: Be sure to let the plantains turn a brown color before using.
- Thickness: Slice the plantains into thicker slices if they’re overly ripe.
- Oil: Stick with coconut oil if at all possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
