Make Fried Ripe Plantains in Less Than 10 Minutes

Step 1

Gather the ingredients. The Spruce / Diana Chistruga Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain. The Spruce / Diana Chistruga Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh. The Spruce / Diana Chistruga Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds. The Spruce / Diana Chistruga Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat. When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side. The Spruce / Diana Chistruga Remove plantains from the pan and drain on paper towels. The Spruce / Diana Chistruga Continue frying in batches until all the plantains are fried. The Spruce / Diana Chistruga Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains. The Spruce / Diana Chistruga Serve and enjoy.

Step 2

U.S. Department of Agriculture. Food Data Central: Plantain, Fried, NS as to green or ripe. https://fdc.nal.usda.gov/fdc-app.html#/food-details/787165/nutrients. Published April 1, 2020.