Crispy Pan-Fried Plantains
The secret to a good fried plantain is patience with the ripeness. If the skin is still yellow or green, the interior will be starchy and firm; wait until the peel is heavily spotted with black for a natural sweetness that balances the salt.
Read the skin
The darker the peel, the sweeter and creamier the final result will be. Ensure your oil is shimmering before the plantains hit the pan to prevent them from soaking up grease.
- Heavy-bottomed cast iron skillet
- Slotted spatula
- Paper towels on a wire rack
What goes in.
- 2Very ripe plantains (skin should be mostly black)
- 1/2 cupNeutral frying oil, such as grapeseed or refined coconut oil
- 1/4 tspFine sea salt
Temperature Control
Keep the oil at a medium heat. If the oil is too hot, the exterior will blacken before the sugars inside soften; if too cool, the plantain will drink the oil and become sodden.
The method.
Prepare the fruit
Cut off the ends of the plantains and make a shallow slit down the length of the peel. Peel away the skin and slice the fruit on a sharp diagonal into 3/4-inch thick rounds.
Heat the oil
Pour the oil into the skillet to a depth of about 1/4 inch. Heat over medium until the surface of the oil shimmers and a tiny piece of plantain sizzles immediately when dropped in.
Fry
Place the slices in the pan, ensuring they are not touching. Fry for 2 to 3 minutes per side. Look for a deep, dark golden-brown color—do not rush this, as the color indicates the caramelization of natural sugars.
Drain and season
Remove with a slotted spatula and place on the wire rack to drain. Sprinkle immediately with salt while they are still hot.
Other turns to take.
Tostones
Use green, unripe plantains. Fry once, flatten with a heavy glass, then fry a second time until brittle and crisp.
When it doesn't go to plan.
Always place fried plantains on a wire rack rather than directly on paper towels to keep the bottoms from steaming and losing their crisp texture.
If you have a large batch, keep the finished ones warm in a 200°F oven, but do not cover them, or they will soften.
Adjust the diagonal cut to make the surface area larger, which yields more of those crispy, caramelized edges.
The ones that keep coming up.
Can I use olive oil?
Avoid extra virgin olive oil as it has a low smoke point and will impart a bitter flavor. Stick to oils with high smoke points like avocado, grapeseed, or canola.
How do I know when they are done?
When the edges look like dark, burnt caramel and the centers have puffed slightly, they are ready. A fork should slide through the center with zero resistance.
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