Ingredients
Ingredients
- 2-3 ripe plantains
- Vegetable oil, as needed for frying
- Salt, to taste
Instructions
- Prepare the Plantains: Using a sharp knife, cut off both ends of the plantains. Make a shallow slit along the length of the peel to make it easier to remove, then peel the plantains and slice them diagonally into medium-sized pieces. You may cut the slices in half for smaller pieces, and set aside.
- Heat the Oil: Pour vegetable oil into a large skillet and heat it over medium-high heat. To test if the oil is hot enough, carefully place one plantain slice into the oil—if bubbles form around it immediately, the oil is ready. If it isn’t hot enough, wait another minute or two. If too hot, remove the skillet from heat and let it cool briefly before continuing.
- Fry the Plantains: Fry the plantain slices in batches, placing them carefully into the hot oil. Cook each side for 2-3 minutes until they are golden brown. Continue frying and turning occasionally until the pieces are deep golden brown and soft, about 5-7 minutes total.
- Drain and Season: Use a slotted spoon to remove the plantains from the oil and transfer them to a paper-towel-lined plate to absorb excess oil. While still hot, sprinkle with salt or cinnamon sugar if desired.
- Serve: Serve the fried plantains hot as a side dish or snack, perfect alongside rice, beans, stews, or enjoy on their own.
Notes
- To peel plantains easily, bring them to room temperature or soak them in warm water to soften the skin.
- Cutting both ends and making a lengthwise slit in the skin makes peeling simpler, especially for ripe plantains.
- Be careful to only cut the peel, not the flesh, when scoring the plantain for peeling.
- You can use a deep fryer if preferred, but frying in a skillet works perfectly for this recipe.
- Nutritional information varies depending on the oil and plantain size.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: African, Caribbean, Latin American, Puerto Rican
