Description
Crispy on the outside and tender on the inside, these fried sweet plantains are a delightful snack or side dish. Made with ripe plantains fried slowly in coconut oil until caramelized and golden brown, they offer a perfect balance of sweetness and savory with a touch of salt.
Ingredients
Scale
Ingredients
- 2 ripe plantains (yellow with brown spots)
- 3 Tbsp coconut oil
- Salt, to taste
Instructions
- Prepare the plantains: Peel the ripe plantains and slice them diagonally into roughly ½‑inch (1.2 cm) thick pieces. Diagonal slicing promotes better caramelization during frying.
- Heat the oil: In a large skillet, heat the coconut oil over medium-low heat until it shimmers but does not smoke. This gentle heat helps cook the plantains evenly without burning.
- Fry the first side: Arrange the plantain slices in a single layer in the hot oil. Fry slowly for about 7 minutes on the first side until the slices turn golden brown and caramelized.
- Flip and fry the other side: Gently flip the plantain slices using a spatula or tongs, then fry for another 7 minutes until they become deeply browned and tender throughout.
- Drain excess oil: Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels. This allows excess oil to drain. Immediately sprinkle the plantains with salt to taste while still warm.
- Serve: Serve the fried sweet plantains warm as a delicious snack or as a side dish, especially accompanying rice meals or on their own.
Notes
- Use ripe plantains with yellow skins and brown spots for optimal sweetness and caramelization.
- Slice plantains diagonally for larger surface area and better caramelization.
- Maintain medium-low heat during frying to prevent burning and to ensure tender insides.
- Drain on paper towels to reduce excess oil and keep plantains crisp.
- Adjust salt to your taste preference.
