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How to Make Fried Sweet Plantains

In this video, you’ll see how to make pan-fried plantains. You’ll learn the best type of plantain to buy—they are not all the same; you want the ripe ones for this recipe. They’re very easy to prep, and Chef John will show you how. You’ll see how to cook them without using rivers of oil, so they come out crispy and caramelized on the outside and tender in the middle without having been drowned in fat. Give this one a try! Serve your fried plantains with rice and beans for a truly delicious meatless vegetarian meal. See the recipe for Chef John’s Pan-Fried Sweet Plantains.

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Comments6

  • Gail Thomas

Codewize, actually it can be pronounced either way. It is one of those words like tomato or pecan. It depends on what area you are from. it can also be cooked many ways. It can be boiled, put in soup or fried. When I cook them (I don't like them too sweet either) I fry them, take them out press them, dip them in salt water and then fry them again to make them crispy. They are realllllly good no matter how you cook them. I also love them with the rice and peas like he mentioned and put you some slices of avocado. OMG, now that is some goooood eating.

  • Codewize

OK, firstly I want to start by saying it's not pronounced PLAN-TAIN I'ts pronounced 'PLAN-TIN with the emphasis on the first syllable. Now that we have that straight, you should cook for 1 - 3 minutes on each side, remove from the pan, leaving the pan on the heat to keep the oil hot. Place the plantains freezer paper (non wax side) fold the freezer paper over the pieces and press them a little to break up the starch and thin them out a bit. Put them back in the pan and finish cooking for another 1 - 3 minutes on each side. After removing from the oil, let them rest a bit on a paper towel. While they're resting you can dust them with confectioners sugar or brown sugar to taste.

  • TheGudWife

Well, I'm happy to see this video. Even got to have a little 'chuckle' listening to the narrator...I'm married to an African and this has taken the "I don't know what to do with it" out of my cooking now. So thank you for your easy, lighthearted approach to this unfamiliar food - the plantain.