Comments on: Fried Plantains

By: Frances Fullwood

Frances Fullwood — Sat, 04 Feb 2012 19:41:06 +0000

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.

By: Carin Havir

Carin Havir — Sun, 18 Dec 2011 19:50:04 +0000

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By: dboys

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By: paris turf

paris turf — Fri, 16 Dec 2011 08:20:37 +0000

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By: Colby Ricardi

Colby Ricardi — Thu, 15 Dec 2011 11:29:26 +0000

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By: candy:)

candy:) — Thu, 15 Sep 2011 11:59:13 +0000

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

By: Miss T

Miss T — Mon, 12 Sep 2011 20:39:23 +0000

@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.

By: Ivonne

Ivonne — Sat, 26 Mar 2011 22:50:55 +0000

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

By: Island Buzz Jamaica – The Official Blog for Destination Jamaica » Jamaican Sunday Dinner

Fri, 17 Sep 2010 21:06:09 +0000

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By: Wemi

Wemi — Mon, 02 Aug 2010 02:09:23 +0000

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!

By: John

John — Sun, 18 Jul 2010 15:08:32 +0000

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??

By: Mbuto Kjanuoneulo

Mbuto Kjanuoneulo — Sat, 10 Jul 2010 06:50:20 +0000

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.

By: Dori

Dori — Wed, 19 May 2010 01:48:22 +0000

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

By: Karine Wittstock

Karine Wittstock — Fri, 15 Jan 2010 22:40:12 +0000

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.

By: Guy Sharma

Guy Sharma — Fri, 12 Jun 2009 10:42:14 +0000

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?