Skillet Fried Plantains
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 2very ripe plantains (the skin should be black)
- ½cup neutral oil (such as canola or vegetable oil), for frying
- ¼teaspoon kosher salt (such as Diamond Crystal), plus more as needed
- 1lime, juiced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
256 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 1 gram protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Using a paring knife, slice off the ends of the plantains, removing about ½ inch from each tip. Then gently cut a slit in the skin through the length of the plantain, taking caution to avoid the flesh. Peel and discard the skin.
- Step 2
Pour the oil into a large sauté pan and heat on medium until it shimmers. While the oil is heating, slice the plantains on a bias into ½-inch-thick pieces. Sprinkle the plantains with the salt.
- Step 3
Prepare a paper towel-lined plate. Working in batches if necessary, carefully place the plantains in the oil and allow to cook until nicely browned, about 3 minutes per side, using a slotted spoon or a spider strainer to flip each slice. The plantains should be soft in the middle but crisp around the edges. Transfer cooked plantains to the prepared plate.
- Step 4
Once all the plantains are cooked, transfer to a serving plate, season with additional salt, if you like, and sprinkle with fresh lime juice. Serve immediately.
Private Notes
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Cooking Notes
AZleslie
Also good for hannukah!
Ada
Love these as well as “tostones,” the crispy plantain version. Perfect side dish
Julia
I like my plantains cooked much darker than this, with lots of crispy caramelization. While living in West Africa, I learned to eat them with tiny dabs of very, very spicy chili sauce (no lime juice needed, in that case). I adore them that way.
Dave
Sometimes I will drop a small piece of dark unsweetened chocolate on top of the fried plantains and let it melt for a special treat.
Kari
These taste even better if you sprinkle them with cinnamon while they are frying (and eliminate the salt). Sometimes we use butter instead of oil and it’s delicious.
nolarico
Also good in butter, served with Honduran creme.
Baez
Avoid the fat and cook whole platanos wrapped in cellophane for about 3 minutes in micr. The platanos do not have to be black, just a bit soft. If they are too black they might be spoiled.
ani
For a sweeter, dessert take on fried plantains, I used coconut oil for frying and drizzled with lechera.
Darwin
Leftovers out of the Fridge
Rick Bella
Lovely! Sometimes, I like to serve them with a drizzle of Mexican-style crema.
BJ
I make fried plantains often, but instead of deep oil plus loads of salt, I make them with sweet spices such as allspice, cloves and nutmeg. They are so sweet that I eat them for dessert. A thin skim of oil or cooking spray is enough and no salt is necessary.
gmm
I grew up eating these - both Puerto RIcan and Cuban style. NEVER used lime. We learned to make in Puerto RIco - plantains have to be very ripe/black/soft ,cook in olive oil and a touch of butter. Cook slowly 20 minto make sure they are on creamy inside and carmelized on out = should be sticky, do not lay on paper towel, just pat. Wonderful with fried eggs (very popular in PR), pork, fish and caribbean dishes like ropa vieja. Also Puerto RIcan lasagna,pretty good recipe on Guy's DDD
bobdc6
Better to sauté in butter.
dawn
I make fantastic fried plantains, fried in olive oil, no salt. I like to eat them topped with a bit of sour cream.
ani
For a sweeter, dessert take on fried plantains, I used coconut oil for frying and drizzled with lechera.
Sophie
it’s a great recipe and left my plantains cooked well. As it turns out however, at no fault to the recipe or the recipes author, i don’t like plantains
tleece
hahaha thanks for the chuckle :)
nolarico
Also good in butter, served with Honduran creme.
Baez
Avoid the fat and cook whole platanos wrapped in cellophane for about 3 minutes in micr. The platanos do not have to be black, just a bit soft. If they are too black they might be spoiled.
Kari
These taste even better if you sprinkle them with cinnamon while they are frying (and eliminate the salt). Sometimes we use butter instead of oil and it’s delicious.
Dave
Sometimes they are sweet and flavorful. Often they are not sweet, just starchy and a bit bland. (Even when very ripe). Is there any way to predict which ones are sweet?
Dave
Sometimes I will drop a small piece of dark unsweetened chocolate on top of the fried plantains and let it melt for a special treat.
Julia
I like my plantains cooked much darker than this, with lots of crispy caramelization. While living in West Africa, I learned to eat them with tiny dabs of very, very spicy chili sauce (no lime juice needed, in that case). I adore them that way.
Ada
Love these as well as “tostones,” the crispy plantain version. Perfect side dish
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