The Best Fried Plantains Recipe
Caramelized to golden perfection in a blend of oil and butter, these sweet plantains are the side dish that steals the spotlight every single time. (7g Carbs Per Serving)
Equipment
- Large skillet (preferably nonstick or cast iron)
- Spatula or tongs
- Sharp knife
- Cutting board
Ingredients
- 2 large ripe plantains, deep yellow with black spots for max sweetness
- 1/2 stick unsalted butter (about 4 tablespoons)
- 2 tablespoons neutral oil, such as vegetable or avocado oil
- 1 pinch salt, optional (enhances sweetness)
Instructions
- Slice with Style: Peel plantains and slice them diagonally into 1/2-inch thick pieces. The diagonal cut gives you more surface area for that golden caramelization.
- Melt Your Magic: In a large skillet over medium heat, add the oil and let it warm. Then add the butter and let it melt completely, swirling the pan until the mixture is fully combined and foamy.
- Fry to Golden Perfection: Carefully lay the plantain slices into the pan in a single layer. Fry for 3–4 minutes on each side, or until beautifully golden and caramelized. Don’t rush this—good things take time.
- Drain & Sprinkle: Remove plantains from the pan and place them on a paper towel-lined plate. Sprinkle with a pinch of salt if you like that sweet-savory balance.
- Serve & Shine: Serve warm as a side, a snack, or a little something-sweet on your brunch plate. They pair with literally everything—or nothing at all. They’re that good.
Notes
- Use plantains that are mostly black or heavily speckled—they’re sweeter and caramelize better.
- If using salted butter, skip the extra salt at the end.
- Want extra drama? Add a tiny dash of cinnamon or nutmeg before serving.
- Reheat leftovers in a skillet—not the microwave. Trust me.