Sweet Fried Plantains (Jamaican-Style)
Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
Servings: 6
Serving: 3-4 pieces (130 g / ~4.5 oz)
Ingredients
Frying
- Plantains: ~700 g peeled (3 large) — very ripe; skins mostly black with some yellow; sweet and soft to the touch
- Neutral oil: ~35 g absorbed — for nutrition estimate; keep about ⅛-¼ inch (≈180-240 ml) in pan as needed
- Kosher salt: pinch — to finish
Baked option
- Neutral oil: 28 g (2 Tbsp)
Instructions
1. Prep the plantains
- Trim ends of ~700 g peeled (3 large) plantains.
- Score skin lengthwise and peel.
Plantain shapes
Slices
- Slice on a bias into ½‑inch (1.25 cm) thick pieces.
Wedges
- Cut each plantain into 2–3" chunks.
- Slice each chunk lengthwise (or on a bias) into 2–3 wedges instead of long ovals.
2. Fry (traditional)
- Heat ⅛–¼ inch oil in a large skillet over medium to medium‑high to ~325–350°F / 165–175°C (a slice should bubble gently on contact).
- Fry plantains in a single layer 2–3 min per side until deep golden with browned edges.
- Transfer to a rack or paper towels; season with pinch kosher salt while hot. Repeat with remaining slices.
3. Bake (hands‑off option)
- Heat oven to 425°F / 220°C. Line a sheet pan with parchment.
- Toss slices with 28 g (2 Tbsp) neutral oil; arrange in a single layer.
- Bake 18–22 min, flipping once halfway, until caramelized. Salt lightly.
Notes / Make-ahead / Variations
- Ripeness = flavor: Use plantains with mostly black skins and a little give; yellow/firm plantains won’t be as sweet.
- Crispier edges: Slice slightly thinner (⅓‑inch) and use the higher end of the oil temp.
- Gentler sweetness: Slice thicker (¾‑inch) and cook slightly lower/longer.
- Air fryer: 375°F / 190°C 8–12 min, shaking/turning once, until browned at the edges.
- Flavor twists: Dust with a pinch of cinnamon or allspice after frying; or drizzle a touch of coconut milk while hot.
Storage & reheating
- Best fresh. To hold 30–45 min, keep on a rack in a 200°F / 95°C oven.
- Fridge: Up to 2 days. Reheat in a hot skillet with a few drops of oil to re‑crisp.
Nutrition
| Nutrient | Full Recipe | Per Serving (3-4 pieces or 130 g / ~4.5 oz) |
|---|---|---|
| Calories | 1410 | 235 |
| Protein | 9 g | 1.5 g |
| Fat | 66 g | 11 g |
| Carbs | 223.2 g | 37.2 g |
| Fiber | 16.2 g | 2.7 g |
| Sugars | 105 g | 17.5 g |
| Sodium | 30 mg | 5 mg |