Go Back Email Link
+ servings
A large, wooden bowl filled with round slices of fried plantains. The strips are golden-brown and have a soft, sweet flavor.
Print Recipe
5 from 4 votes

Crispy and Irresistible Fried Plantains: A Delightful Recipe

There's something undeniably satisfying about the crispy exterior and soft, sweet interior of a fried plantain. This delightful dish is a staple in many African, Caribbean, and Latin American cuisines.
Prep Time5 minutes
Cook Time2 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 4
Calories: 109kcal
Author: Elle John



Choose the right plantains:

  • Opt for ripe plantains with yellow or black skin. They should feel slightly soft when gently squeezed. Riper plantains tend to be sweeter and have a softer texture, perfect for frying.

Peel and slice:

  • Start by peeling the plantains. Next, slice them into thick diagonal pieces, about half an inch thick. This size ensures a delightful balance between crispy and tender textures.

Preheat the oil:

  • Heat vegetable oil in a deep skillet or frying pan over medium heat. The oil should be approximately ½ inch deep.

Fry to perfection:

  • Gently place the plantain slices into the hot oil, ensuring they are not overcrowded. Fry them on each side for 2-3 minutes until golden brown.

Drain and season:

  • Once the plantains are beautifully golden, carefully remove them from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate or wire rack to drain excess oil. If desired, sprinkle with a pinch of salt to enhance the flavors.

Serve and enjoy:

  • These are best enjoyed hot and fresh! Serve them as a side dish, snack, or accompaniment to your favorite main course. They pair wonderfully with savory dishes like rice and beans, grilled meats, or as a delicious addition to sandwiches.


  • To check if the oil is hot enough, dip the edge of one plantain slice into the oil. If it sizzles immediately, the oil is ready for frying.
  • Using a slotted spoon, occasionally press down on the plantains to flatten them slightly while frying. This helps achieve an even and crispier texture.
  • Adding a touch of salt brings out the natural sweetness of the plantains.
  • For extra sweetness, use plantains that have turned fully black. Their sugars have fully developed, resulting in a delightful caramelized flavor.
  • Maintain a consistent oil temperature throughout the frying process by adjusting the heat as needed. This helps ensure crispy and evenly cooked plantains.
  • Don't overcrowd the frying pan. Fry the plantain slices in batches to avoid sticking together and allow for better heat circulation.


Calories: 109kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Sodium: 4mg | Potassium: 436mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1011IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 0.5mg