Sweet Fried Plantains (Jamaican‑Style)
Yield
- Servings: 6
- Serving size: ≈120–150 g cooked
- Total yield: 6 servings
Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
Ingredients
- Very ripe plantains: ≈650–750 g peeled (3 large) — skins mostly black with some yellow; sweet and soft to the touch
- Neutral oil (for shallow‑frying): ≈180–240 ml in pan; ~30–40 g absorbed total (as needed)
- Kosher salt: pinch — to finish
- Optional: oil for baked option: 28 g (2 Tbsp)
Instructions
1. Prep the plantains
- Trim ends.
- 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; salt lightly 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 2 Tbsp 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 (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 (≈120–150 g cooked) |
| Calories |
1680 |
280 |
| Protein |
12 g |
2 g |
| Fat |
42 g |
7 g |
| Carbs |
306 g |
51 g |
| Fiber |
21 g |
3.5 g |
| Sugars |
108 g |
18 g |
| Sodium |
360 mg |
60 mg |