Easy pan fried plantains
7.12.15
| Recipe by Renz
Deliciously sweet fried plantains that are crispy on the outside and nice and
sweet and soft on the inside. These pan fried plantains are multi-purpose, you
can have them as a snack, as a side, or like me a whole meal.
Fried ripe plantains are very popular worldwide.
Wherever plantains are grown, I am sure they partake in this very easy but amazingly addictive dish. It is the perfect side dish or snack.
Fry plantains or plantains in general are a huge part of Caribbean cuisine.
They are delicious and can be made used in so many different ways at different stage from green to ripe
If for some reason you do not know what plantains are, I go into some details in my recipe for how to boil plantains.
That post goes into detail about both yellow plantains and green plantains, but in this post, we are just going to focus on ripe plantains.
The difference between these two is the stages they are in ripeness.
Green plantains are those that are unripe. The outer skin is green in color and the inside is firm. These are commonly used to make tostones, plantain chips, and other savory dishes.
Yellow plantains are ripe plantains or sweet plantains. The outer skin has turned yellow and the inside has started to get softer.
At this stage, the plantain has started to get sweet. Commonly at this stage it is fried, used in cakes, or used to make plantain pie among other things.
Most times you find plantains green in the stores. You might be fortunate and find a few half ripe ones (yellow), but for the most part they come in green.
To get it ready for frying, you will need to get it to ripen. You can leave it on the counter top for about 4 - 5 days and allow it to ripen on it's own natural accord. This will be about half ripe and still a bit firm. The skin would be yellow with a few dark spots here and there.
If you want to it to be very ripe and softer to fry, then it can take from 5 - 8 days for this to happen. This would be a yellow with a lot of black spots that is has some firm areas but is soft.
Or it can be a black plantains, which you have touch gently because it's extremely soft.
If you get plantains and want them to ripen faster, you can put then in a brown paper bag or wrap them in newspaper, which will speed up the ripening time. This can sometimes happen in as little as two days.
Personally, the best type of plantains I like to fry are over-ripe ones. You know the ones where the plantains start to get really black and a little squishy?
These are pretty easy to make. Though we say "fry", this recipe does not require you to deep fry so don't be too worried about the frying part.
Cut off the tips of the plantains then peel them. Depending on how soft they are, be gentle when peeling. If they are very very ripe you don't want them too squishy.
At this point, the really dark spots are starting to soften so we want to be a little careful not to squish them too much.
Slice them at a diagonal angle, at about ½ inch thick. This is the most popular way, but you can also just slice straight across to get them in circles or even in slices.
Heat your oil in your frying pan on medium heat to medium-high heat. You want to have enough oil to meet the plantains at least halfway.
Once the oil is heated up, you can use the wooden spoon trick to tell, then place your plantain slices into the oil in a single layer.
You don't want to crowd the pan too much since they can sometimes stick together.
Fry on one side for about 2-3 minutes, then turn over to the other side and finish up. Fry until golden brown.
Using a slotted spoon, remove the plantain pieces from the oil and place them on a paper towel-lined plate.
Some people like to season with salt to give them a contrasting taste. Or if you want some more of a combination of flavors, check out this sweet and spicy plantain recipe.
Serve these alongside your favorite dishes, or as a snack.
I love eating these alone. I probably eat a lot of them while I'm frying too.
But fried plantains also pair great with dinner. My favorite combo is alongside some stewed chicken, with lentils, macaroni pie and cole slaw.
Well, I am not sure how you even have leftovers, but just in case you do.
This is best kept in an air-tight container, once the plantains have cooled. I sometimes line the container with a paper towel, then put them in there.
These are good for 2-3 days.
There is no need to boil the plantains before frying them. You can just peel, slice and fry.
You can use any oil you prefer except olive oil. I find the olive oil changes the taste of the plantains a bit.
I do love it fried in coconut oil or even in ghee. Know that these two will also give the plantains a slightly salted flavor.
But really, you are free to use whatever oil you have.
That depends on personal taste.
When I get fried plantains from restaurants their plantains range from half ripe to ripe. The plantains are firm but not very sweet.
If I am frying at home and planning it, I wait and have overripe plantains. The skin is very dark and some spots are soft. I just love a dark crunchy outside with a sweet, soft inside after frying.
I know we sometimes hear the word fry and start to worry about deep frying, and temperatures. But this is like a fried egg, with way less drama.
If you try this easy recipe, I would love it if you leave a comment and rating below on the recipe card.
Fried ripe plantains are very popular worldwide.
Wherever plantains are grown, I am sure they partake in this very easy but amazingly addictive dish. It is the perfect side dish or snack.
Fry plantains or plantains in general are a huge part of Caribbean cuisine.
They are delicious and can be made used in so many different ways at different stage from green to ripe
If for some reason you do not know what plantains are, I go into some details in my recipe for how to boil plantains.
That post goes into detail about both yellow plantains and green plantains, but in this post, we are just going to focus on ripe plantains.
Difference between green plantains and yellow plantains?
The difference between these two is the stages they are in ripeness.
Green plantains are those that are unripe. The outer skin is green in color and the inside is firm. These are commonly used to make tostones, plantain chips, and other savory dishes.
Yellow plantains are ripe plantains or sweet plantains. The outer skin has turned yellow and the inside has started to get softer.
At this stage, the plantain has started to get sweet. Commonly at this stage it is fried, used in cakes, or used to make plantain pie among other things.
How long does it take for green plantains to ripen?
Most times you find plantains green in the stores. You might be fortunate and find a few half ripe ones (yellow), but for the most part they come in green.
To get it ready for frying, you will need to get it to ripen. You can leave it on the counter top for about 4 - 5 days and allow it to ripen on it's own natural accord. This will be about half ripe and still a bit firm. The skin would be yellow with a few dark spots here and there.
If you want to it to be very ripe and softer to fry, then it can take from 5 - 8 days for this to happen. This would be a yellow with a lot of black spots that is has some firm areas but is soft.
Or it can be a black plantains, which you have touch gently because it's extremely soft.
If you get plantains and want them to ripen faster, you can put then in a brown paper bag or wrap them in newspaper, which will speed up the ripening time. This can sometimes happen in as little as two days.
Personally, the best type of plantains I like to fry are over-ripe ones. You know the ones where the plantains start to get really black and a little squishy?
Ingredients for pan fried plantains
The ingredients needed are minimal at best. A simple two-ingredient recipe.
- Plantains.
- Oil for frying.
Equipment
- Non-stick skillet - a 10-inch skillet would work well.
- Paper towels.
- Kitchen thongs or slotted spoon.
How to make pan fried plantains?
These are pretty easy to make. Though we say "fry", this recipe does not require you to deep fry so don't be too worried about the frying part.
Cut off the tips of the plantains then peel them. Depending on how soft they are, be gentle when peeling. If they are very very ripe you don't want them too squishy.
At this point, the really dark spots are starting to soften so we want to be a little careful not to squish them too much.
Slice them at a diagonal angle, at about ½ inch thick. This is the most popular way, but you can also just slice straight across to get them in circles or even in slices.
Heat your oil in your frying pan on medium heat to medium-high heat. You want to have enough oil to meet the plantains at least halfway.
Once the oil is heated up, you can use the wooden spoon trick to tell, then place your plantain slices into the oil in a single layer.
You don't want to crowd the pan too much since they can sometimes stick together.
Fry on one side for about 2-3 minutes, then turn over to the other side and finish up. Fry until golden brown.
Using a slotted spoon, remove the plantain pieces from the oil and place them on a paper towel-lined plate.
Some people like to season with salt to give them a contrasting taste. Or if you want some more of a combination of flavors, check out this sweet and spicy plantain recipe.
Serve these alongside your favorite dishes, or as a snack.
What food goes with plantains?
I love eating these alone. I probably eat a lot of them while I'm frying too.
But fried plantains also pair great with dinner. My favorite combo is alongside some stewed chicken, with lentils, macaroni pie and cole slaw.
How to store fried plantains
Well, I am not sure how you even have leftovers, but just in case you do.
This is best kept in an air-tight container, once the plantains have cooled. I sometimes line the container with a paper towel, then put them in there.
These are good for 2-3 days.
Should you boil plantains before frying
There is no need to boil the plantains before frying them. You can just peel, slice and fry.
What is the best oil for frying plantains?
You can use any oil you prefer except olive oil. I find the olive oil changes the taste of the plantains a bit.
I do love it fried in coconut oil or even in ghee. Know that these two will also give the plantains a slightly salted flavor.
But really, you are free to use whatever oil you have.
How ripe should plantains be for frying
That depends on personal taste.
When I get fried plantains from restaurants their plantains range from half ripe to ripe. The plantains are firm but not very sweet.
If I am frying at home and planning it, I wait and have overripe plantains. The skin is very dark and some spots are soft. I just love a dark crunchy outside with a sweet, soft inside after frying.
Tips for pan frying plantains
I know we sometimes hear the word fry and start to worry about deep frying, and temperatures. But this is like a fried egg, with way less drama.
- Make sure you cut the plantains in even slices. It can be diagonal cuts or straight-on. But having them in as uniformed slices as possible means that they will cook at about the same time.
- Do not cut them too thin. They will fry like crispy banana chips instead of crispy outside with a soft sweet center.
- Make sure your oil is hot prior to adding your slices. The longer they sit in oil frying, the more saturated they will get.
- Do not walk away too much when frying. Plantains can get burnt pretty quickly.
- If I'm making this as a side, I fry it for a shorter time than if I'm doing an appetizer and it's not paired with food.
If you try this easy recipe, I would love it if you leave a comment and rating below on the recipe card.
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