Recipe by Chef John
"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."
Watch video tips and tricks
very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
salt to taste
lime, cut in wedges
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!
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.
This recipe made my first time cooking plantains easy.
Thank You, Thank You, and Thanks again, Chef John for sharing this recipe with us. I grew up ( and still do!) eating these for breakfast along with fried eggs - sunny side-up...delish! Chef Wilo Bennett, owner of Pikayo Restaurant in San Juan, Puerto Rico has a video (still available!!) of "piononos" which is the most popular way to use sweet plantains in P.R. So easy to make! Thanks for sharing with the readers one of the best things we offer in Latin America: Our food!
* 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 from Fat: 126
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