Categorized |Desserts, Vegetarian

The simplicity and splendor of fry plantains.

how to fry plantainDad it’s getting black! Yup that’s what I heard the last 2 times I purchased plantains with the intention of sharing the simple recipe for fry plantains. I grew up eating fry plantains as a side to many dishes, but my absolute favourite was making sandwiches with these as the filler. I still recall my mom waiting just until the plantains would be so ripe they’d be very close to going black before she cook them. We were told that the more ripe (or quale) they went, the more sweet they would be. So this is exactly what I was trying to achieve, except with my rather busy schedule I tend to forget about them. Not until one of our girls point them out or when those pesky fruit flies appears, do I remember what I was trying to achieve.

For best results allow your ripe plantains to go a bit dark (it will look discoloured) before frying. In the pic below you’ll notice that the plantains I used were ripe, but were only just starting to go “quale” or discoloured.

You’ll Need..

1-2 ripe plantains
1-2 cups of vegetable oil for frying.
salt – optional
brown sugar – optional

trinidad fry plantain

Start by peeling the plantains. Do so by cutting off the ends and then cutting the plantain itself in the middle (as in the picture below).Discard the ends and get ready to peel off the skin and slice for frying.

fry plantain

Then using a small knife, cut through the skin along the length of the 2 pieces. Don’t go too deep as you only want to cut through the skin. Then peel back the skin and discard. Now cut thin strips (about 1/2 cm or little less than 1/4 inch) along the length of the piece of plantain.

how to peel plantain

sliced plantain for frying

The final step is to fry the pieces of sliced plantain. Heat the oil in a frying pan and gently place the pieces away from you to avoid hot oil splashing onto you. Allow to cook for about 5-7 minutes on each side (medium heat) or until it gets to the colour you like (use a fork to flip them over). The darker you allow it to go, it seems to also enhance the natural sugars in it. You’ll also notice that it floats when cooked through.

This is not a dish for the health conscious, since even though you pat dry on paper towels, the plantain tends to soak up a lot of the oil.

trini fry plantain

trinidad fry plantain recipe

I usually sprinkle a little salt over mine and I know people who does the same with brown sugar… but you can enjoy these just the way they are when they cool a bit.

If you’ve ever purchased a rice dish at a Caribbean restaurant in North America you should have come across fried plantains served on the side. The Jamaican spot where I go for my jerk chicken with rice and peas, knows to give me a good potion of fry plantains with my takeout order.

Remember to leave me your comments below.

Happy Cooking.

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32 Responses to “The simplicity and splendor of fry plantains.”

  1. Janet says:


    Yes in Jamaica this is how we do plantains, except when we boil or some persons fry and press the green plantain. I am seeing new ways of preparing and frying plantains here which I will try out. With the sweetness of the plantain I don’t think I could add sugar though!

    Thanks for your great recipes.

  2. Irene says:

    Hi Chris We have this in Ghana where we add minced ginger, minced onion a little bit of cayenne and salt, cube the plantain, toss it and pan fry, deep frying is the best.

  3. Evelyn Lewis says:

    Dear Chris
    Plantains can also be rolled in cinnamon and flour before frying.This adds incredible flavour as well. Some people even dip them in orange juice, then the flour and cinnamon.
    Keep the recipes coming.

  4. Phyllis says:

    I love fried plantains too. Try soaking the plantains in salt water for about 20 minutes before frying. You won’t believe the taste

  5. Anne says:

    just love fried plantain, also pound plantain so good

  6. lilly says:

    Nothing is better than fried plaintain in sada roti with some kuchela. Gosh I could nyam dat now!

  7. Zahn says:

    Hi, I also love the ‘black’ plantains – i slice them diagonally and sprinkle a little ginger and white sugar on them and they are delicious.

    love your site

  8. Vtilakal says:

    Tried this for the very first time… was delicious. Thank you for sharing!

  9. Marlene Turner says:

    Chris, have you tried shaved salty cheese with a tiny squeeze of lime juice on it? It’s good plain but it’s awesome with cheese and lime.

  10. Vida Rignault says:

    Hi Chris,

    Just love your site & your recipes!! The fried plantain brought to mind a dessert a cousin of mine used to make in Trinidad, when I was little, with ripe plantains & I wonder if you might have a recipient for that, or for something similar. I have tried making it & it is pretty good, but just make it off the top of my head without a recipie & feel like you would be able to perfect it better than I could. It involves slices of plantain layered in a baking dish with grated cheddar cheese, brown sugar & cinnamon (optional) & then baked after ending up with a layer of brown sugar on top for a nice “crust”. Any ideas? So here’s another challenge for you!!

  11. sophia c says:

    Plaintains can also be fried in breadcrumbs that tastes even better

  12. Roos says:

    Nice recipe. In Guyana we eat this in de morning, fry plantain with scrambled eggs. Now living abroad my husband also loved it. It goes well with Guyanese hot pepper.

  13. @Mendezapool says:

    Oh My Goodness man! Got me drooling over here. Love me some fried plantain between a couple pieces of Hardo/Peg bread. Mmmmm Mmmmm Mmmmmmmmmmm!!!

  14. Sioux says:

    love fried plantain……nummmmmmmm

  15. parris says:

    all your recipes are true and delicious i do enjoy making then with the kids good job


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