Fried Plantains

Fried Plantains Jamaican FoodFried Plantains was a staple or morning breakfast for me and my Jamaican family. I hope you enjoy the recipe as well.

IINGREDIENTS:

  • 4 firm-ripe plantains
  • vegetable oil for deep-frying

COOKING INSTRUCTIONS:

  1. Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry.
  2. Heat the oil over medium heat (around 375 degrees is good) in a large frying pan and add the sliced plantains.
  3. Fry plantians until golden brown. They will cook very quickly, be careful not to burn them.
  4. Place fried plantains on a paper towel and dry off any excess oil.

Thats it! Serve warm. Brown sugar is a good addition if ya want to sweet it up mon. If you any thing to add to this recipe then feel free to add a comment.

49 responses so far

49 Responses to “Fried Plantains”

  1. Guy Sharmaon 11 Jun 2009 at 11:42 pm

    I’m from Guyana and have been eating plantains as long as I can remember. As suggested I cut in half and slicing them length wise. However, I seem to have trouble in getting the slices an even thickness.

    Before you say the more you do it the better you’ll be. I know, my mother is great at this. Is there any tips you could give or is there a plantain slicer on the market?

  2. Karine Wittstockon 15 Jan 2010 at 11:40 am

    Interesting webpage. My class mates and I were just talking about this the other evening. Also your site looks good on my old laptop. Now thats uncommon. Nice work.

  3. Dorion 18 May 2010 at 2:48 pm

    Add a bit of Palm Suger instead of brown suger – it’s awesome!

  4. Mbuto Kjanuoneuloon 09 Jul 2010 at 7:50 pm

    The wire cheese slicer works good if not to ripe, but I just cuts diagnoly (//////) ovals. Powder sugar mix with cinemon and drops of vanilla shake in bag.

  5. Johnon 18 Jul 2010 at 4:08 am

    Hey all,

    I am looking forward to making this recipe, but I’m wondering what the plantains should look like by this stage. I’ve heard some say the yellow is ripe, and therefore the best time to fry them, and then others say to do it when the plantains are black. Any thoughts??

  6. Wemion 01 Aug 2010 at 3:09 pm

    John – for this recipe most people like them best when they are yellow and sweet. Actually, yellow and they might look brown and bruised too, but they should be fine on the inside because the skins are thick. It should still be a little firm, but not green at all, definitely yellow.

    You can fry them when they are green too – they’ll come out more like chips. Just slice them in circles and fry them. Often with the green ones, half way through people pull them out and smash them down and then throw them back in the frying pan. Salt them when you’re done and you’ll have fried green plantains that are like chips. They are also very tasty this way! But I personally love them sweet!

    Hope that helps!

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  8. Ivonneon 26 Mar 2011 at 11:50 am

    When plantains are halfway cooked sprinkle a little sugar and or ground cinnamon not too much. It makes them sweeter. You’ll be hooked!

  9. Miss Ton 12 Sep 2011 at 9:39 am

    @John, plantins are best made when they are black! The means they are really ripe and will be sweet enough to not need any sugar. They will be deliciously soft!
    Tip – Storing yellow plantin in a bag in a dark place allows them to ripen quicker.
    Also, divine with some hard dough bread.

    I absolutely hate plantin thats too yellow (unripened) and fried, not only is it not sweet but the texture of the plantin dry and tough.

  10. candy:)on 15 Sep 2011 at 12:59 am

    Hi…am from africa and I love plaintains either fried or boiled…you can eat fried fried plantains with fried egg or chicken salad…yum

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  15. Frances Fullwoodon 04 Feb 2012 at 8:41 am

    I have been cooking plaintains for 30 years, but it was only a few years ago that I discovered the secret to getting my plaintains to turn out perfect everytime. They must be ripe, with lots of black on the skin, but still firm. There are only three ingredients to perfect plaintains: plaintains, oil, and butter. The butter is the secret to keeping them soft and it will help bring out the natural sweetness. Cook on a medium-low heat to avoid burning, turning often. They cook quickly and will burn if left for alone for even a minute. Give them you full attention and you will have perfect fried plaintains.

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    i am hungry and i want to go get plantains.

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    i am hungry and i want to go get plantains. everybody say they better in chips so i go get some

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