Name: Fried Plantain
Ingredients: 3 large ripe plantains*; oil for frying; Plantains have black skins when ripe.

Fried Plantain

Ingredients

3 large ripe plantains*
oil for frying
Plantains have black skins when ripe.

Directions

Prepare

Peel and slice the plantains.
Heat the oil to 350–375 °F in a heavy skillet.

Fry

Add the plantain pieces a few at a time to the hot oil.
Cook until the edges are brown and crispy.
Turn and cook on the other side.
Remove and drain on absorbent paper.
Cook the remainder of the plantains in the same manner.

Serve

Serve warm.
Optionally sprinkle with salt, chile powder, or powdered sugar.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Plantains: Ripe plantains supply natural sugars that caramelize and brown during frying, giving sweetness and color.
Oil: Hot oil conducts heat quickly, cooking the slices through and crisping their surfaces.

The step that matters

Heat the oil to 350–375 °F before adding the plantains. If the oil is too cool, plantain slices absorb it and turn greasy instead of crisp. Oil that is hot enough seals the surface quickly, so the slices brown and crisp rather than soaking up fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.