In many cultures around the world, fried plantains are a popular dessert. After one attempt, you’ll get addicted. For this recipe, overripe plantains work well.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 2 cups oil for frying, or as needed
- 2 large plantains
Instructions
- Preheat oil in a large, deep skillet over medium-high heat.
- Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
- Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Reviews
I sliced the plantains like medallions (crosswise), fired them in walnut oil (which I happened to have, but otherwise wld have used coconut or butter or a mix of both, and then used the SE asian sweet pepper sauce as a dipping condiment — and they are delish !!
Yes I used just a spray of olive oil, and they were really good. I’ve never made these and I’m in love. Next time using a little butter and brown sugar. Yummy
Replaced oil with butter. Sautéed sliced plantains in butter. Browned on both sides sprinkled some sugar flipped over once. Delicious
Absolutely delicious! So easy to do, fry and eat!
I fried them in unsalted butter and added cinnamon, nutmeg, allspice and sugar, and a touch of salt, then microwaved them covered for 60 seconds and let them sit and mature. Pretty good but it’s still missing that certain something.
Ripe plaintain( the skin almost black) is best to use.
Not a very detailed recipe. I used coconut oil and then I sprinkled some salt on the plantains. I did about four minutes for the first side, and they came out a little blackened. I did less time for the second time, I but I think I should’ve done more because they were a bit mushy. But very tasty.
These taste delicious with lechera/ condensed milk. As a dessert.
It was really good, and really simple to make. I’m not a good cook, so I accidentally burnt some of the pieces, but they were still really tasty. I would suggest adding pinch of salt and pinch of pepper in the ingredients list, because salt and pepper make it taste ever so much better.
OK, now I see why so many recipes online are like “uh, slice and fry?” … it’s literally that easy. Use ultra-ripe (almost black) plantains and they come out awesome.
Great!
Didnt make any change and yes definitely il will
ate w/ rice, beans, guac, salsa
Used coconut oil just to coat bottom of pan…perfect!
That sounded like WAY too much oil. I used much less canola oil. Just enough to coat the bottom. 3 plantains, little honey, ginger and sea salt. If they are ripe enough, you don’t need the honey. Sweet enough.
I used Veg oil fried till it was golden on both sides delicious, slice thin, my husband and I enjoyed them.
Cooked in butter and coconut oil. Turn out great
Good basic recipe. Made as a side to Cuban Picadillo..
Topped with cinnamon and sugar; thought they were just OK. Still want to make Tostones to give them a try.
I reduced the amount of oil but enjoyed the taste!
Plantains were cut into circles. Some thin, some thick. The thinner ones were better. Tasted like caramel corn!