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"I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon." — Chef John
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1/4 cup vegetable oil
2 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
salt to taste
1 lime, cut in wedges (optional)
The video was very helpful. I made these using a nearly black plantain with 2T Coconut Oil in a non-stick frypan. I was using the dish for a dessert so mid-way through cooking I sprinkled on about 1T Brown Sugar and 1/4 teaspoon cinnamon. Near the end of cooking I lightly sprinkled with salt. The taste was good. I might fry them a little hotter next time to create a crispier exterior. Note: I would suggest not placing them on a paper towel lined plate as mine stuck to it! I am always in favor of trying to remove excess oil but will try a way other than a paper towel next time.
Yum! I love fried plantains and have ever since my dear Cuban friend introduced them to me. We served this with Cuban chicken fricasse. Thanks Chef John!
5 Ratings
Have made these twice now, they are so easy and good. Don't skip the limes and salt. I don't know why that makes such a big difference, but they really increase the deliciousness.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Fried Sweet Plantains
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 235 Calories from Fat: 126
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