Last Updated on July 18, 2026 by Sarah Leadon
Fried plantain is the best side dish. The sweet flavor is so addicting. It’s right up there with warm and cheesy macaroni.
Plus, you can serve plantains with so many dishes. It adds a sweet bite that complements savory foods.
It is a favorite of many Bahamians. But it’s a staple in Caribbean, Latin American, and African cuisines.
Choosing The Right Plantains
You can’t fry every plantain. For example, you shouldn’t fry green plantains. Technically, you can fry green plantains. But why would you? They will have a dry texture and little to no sweetness.
When you are buying plantains, look for ones that are almost black. It’s the sweetest.
If you can’t find them, look for those that are a dull yellow color with black spots.
The keys to successful fried plantains are choosing ripe fruit and using the right pan, oil, and heat. These types of plantains are easy to make, and they cook much faster.
Cutting Plantains: Big vs. Thin Slices
Some people cut plantain into big slices while others cut it into thin slices. Big slices are hearty. They have a soft interior and a crispy exterior. But they take longer to cook. There is also the risk of the outside cooking too fast and burning before the inside has a chance to cook.
Thin slices cook faster. They develop the perfect crispy texture. But they don’t have a soft texture on the inside. Plus, if you cut them too thin, they’ll turn into plantain chips instead of fried plantain.
How big or small you cut your plantain is up to you. Just make sure it is between 1/4 and 1/2 inches thick. This will create crispy plantain with a soft inside.
How To Make Fried Plantain
Fried plantain is the easiest side dish you will ever make.
Use a sharp knife to cut the ends off the plantain. Cut a shallow slit vertically down the plantain. Grab one side of the slit and use it to pull the peel away from the flesh.
Slice the plantain into diagonal pieces.
Next, add 1/4 cup of oil to a large skillet. If the oil does not cover the bottom of the skillet, add more until it does. Do not add too much oil, or the plantain will be greasy. Heat the oil over medium-high heat.
Once it’s hot, add the plantain to the skillet in a single layer (you will have to cook the plantain in 2-3 batches).
Once hot, in batches, add the plantain in a single layer and cook for 2-3 minutes until golden brown. Cook the plantain for 2-3 minutes per side until golden brown. If you like your plantain extra brown, cook it for about 5 minutes, flipping it over every so often until it reaches your desired level of brownness.
Take the plantain out of the skillet. Drain the plantain on a plate lined with paper towels.
Tips
Frying plantains is as easy as cutting them up and cooking them in a skillet. But these tips will make sure your plantain comes out right every time.
Use a neutral oil. I used vegetable oil. You can also use peanut, corn, or avocado oil. Do not use strongly flavored oils like olive oil. They will overpower the plantain’s sweet flavor.
Cook on medium heat. Do not cook the plantain on high heat. The plantain will brown too fast and burn. Remember, plantain contains a lot of sugar. You want to give it enough time to caramelize and turn brown.
Test the oil. Before you add an entire batch of plantain to the skillet, test the oil to make sure it’s hot. Place one piece of plantain in the oil. If it bubbles, it’s ready to go. If nothing happens, wait another 1-2 minutes before testing it again.
If your oil is too hot, remove it from the burner and let it cool for 1-2 minutes. Place it back on the burner and continue frying the plantain.
Storing Fried Plantains
Fried plantain tastes better when it’s fresh. The longer it sits, the soggier it gets. But you can store the plantain in an airtight container. It will last in the fridge for 3-4 days.
You can reheat the plantain in a toaster oven or air fryer until it is warm.
Serving Suggestions
In the Bahamas, we serve plantain with many foods, including peas and rice, baked chicken, fried fish, and more. You can serve plantain with whatever dish you like.
Recommended Recipes:
Bahamian Coconut Bread
Paleo Mango Ice Cream
Bahamian Mango Pudding
How To Make Fried Plantain
4
servings5
minutes7
minutes300
kcal12
minutesFried plantains are so addictive. They are so crispy on the outside, soft on the inside, and full of sweet flavor that it’s impossible to eat 1 piece.
Keep the screen of your device on
Ingredients
3 ripe plantains, trimmed, peeled, cut into 1/2-inch pieces
1/4 -1/2 cup vegetable oil
Directions
- Place the 1/4-1/2 cup of oil in a large, nonstick skillet and set it over medium heat. The vegetable oil should cover the bottom of the skillet pan.
- In batches, add the plantain to the skillet in a single layer. Cook for 2-3 minutes until golden brown.
- Flip the plantain over and cook for another 2-3 minutes until golden brown.
- Remove the plantain from the skillet using a slotted spoon. Place it on a paper towel-lined plate. Serve immediately.
- Note: If the plantain is not brown enough, keep cooking it, turning it occasionally, until it reaches your desired level of doneness.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 284kcal
- Fat: 14.1g
- Saturated Fat: 2.1g
- Sodium: 5mg
- Potassium: 654mg
- Carbohydrates: 42.8g
- Fiber: 2.3g
- Sugar: 23.5g
- Protein: 1.8g
- Vitamin A: 75.9mcg
- Vitamin C: 24.7mg
- Iron: 1mg
- Vitamin E: 1.1mg
- Vitamin K: 63.7mcg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 0.9mg
- Vitamin B6: 0.3mg
- Folate: 29.5mcg
- Pantothenic Acid: 0.4mg
- Phosphorus: 43mg
- Magnesium: 48mg
- Selenium: 2mcg
- Copper: 0.1mg
- Manganese: 0.2mg
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