Follow these steps for perfect results
vegetable oil
for frying
ripe sweet plantains
very ripe, black
Heat vegetable oil in a large skillet over medium heat.
Roll the plantains on a work surface to loosen the peel.
Cut off the ends of the plantains.
Peel the plantains and slice them diagonally into 1-inch pieces.
Add half of the plantains to the hot oil.
Fry the plantains, turning occasionally, until browned, about 5 minutes.
Drain the fried plantains on paper towels.
Repeat with the remaining plantains.
Serve immediately.
Expert advice for the best results
Use very ripe plantains for the best flavor and texture.
Do not overcrowd the skillet when frying.
Adjust frying time depending on the heat of your oil.
Everything you need to know before you start
5 minutes
Not recommended, best served fresh.
Arrange on a plate, slightly overlapping.
Serve as a side dish with rice and beans.
Serve as a dessert with a dollop of cream.
Serve with grilled meats.
Fruity notes complement the sweetness of the plantains.
Discover the story behind this recipe
A staple side dish in many Latin American countries, often served with savory meals.
Discover more delicious Latin American Side Dish recipes to expand your culinary repertoire
A warm and flavorful potato salad with a Latin twist, featuring chipotle peppers, lime, and cilantro.
Sweet and caramelized ripe plantains, fried to perfection.
Crispy and delicious yuca fries, a great alternative to potato fries.
A vibrant and flavorful green sauce perfect for dipping, marinating, or topping grilled meats and vegetables.
A refreshing and flavorful jicama mango slaw with a zesty ginger kick. Perfect as a side dish or light meal.
Savory potato pancakes served with a fresh and zesty avocado salsa.
A simple and delicious way to enjoy unripe plantains, sliced and fried to golden perfection. A staple dish in many Latin American countries.
Crispy, savory twice-fried plantain slices, a classic side dish.