Jamaican Fried Plantains

Name: Jamaican Fried Plantains
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 ripe plantains; Oil for frying (vegetable or canola); Salt to taste

Highlighted under: Modern World Food Collection

I love making Jamaican Fried Plantains because they bring a deliciously sweet and savory flavor to our meal. The caramelization that occurs during frying creates a delightful contrast in taste and texture. I often find myself making these as a side dish for dinner or as a snack when friends come over. The key is to use ripe plantains—those with blackening skin yield the sweetest results. Whether you're trying them for the first time or are a seasoned fan, these fried plantains will surely satisfy your cravings.

Created by

Nola Patterson

Last updated on 2026-01-12T00:09:34.459Z

When I first tried Jamaican Fried Plantains at a local Caribbean restaurant, I was instantly hooked. The way they are fried to a golden brown and how they complement savory dishes astounded me. I’ve spent hours in the kitchen perfecting my technique and found that slightly overripe plantains work best. Their sweetness adds depth to any meal.

What I've discovered is that the frying oil should be hot enough to achieve that perfect crispy outside while keeping the inside soft and tender. Patience is key—don't overcrowd the pan, or they won’t cook evenly. The result is pure bliss on a plate!

        Why You Will Love This Recipe
        Sweet and savory flavor profile that enhances any dish
Easy to prepare with just a few ingredients
Perfect snack or side dish for gatherings
Crisp on the outside and tender on the inside

      

Choosing the Right Plantains

Selecting ripe plantains is crucial for achieving the perfect balance of sweetness and richness in your fried plantains. Look for plantains that are mostly black with a hint of yellow; this indicates they are the sweetest and will caramelize beautifully when fried. Green plantains, while firmer and starchy, are not suitable for this recipe as they lack the necessary sugar content for the delightful flavor we seek.

If you're in a pinch and can't find ripe plantains, you can speed up the ripening process by placing them in a brown paper bag at room temperature for a couple of days. This traps the ethylene gas they emit, encouraging ripening. However, it's best to stick with the naturally ripened ones for the optimal taste and texture.

Mastering the Frying Technique

Achieving that perfect golden crisp on the outside while keeping the inside tender hinges on the frying technique. Ensure your oil is heated to the right temperature—around 350°F—before adding plantains. If the oil isn't hot enough, the plantains will absorb too much oil and become greasy rather than crispy. You can test the oil by dropping in a small piece of plantain; it should sizzle immediately when the oil is ready.

Avoid overcrowding the pan, as this can lower the oil temperature, leading to uneven cooking. Fry in batches if necessary, allowing ample space for each piece to sizzle and bubble. Cook until each side is golden brown, about 2-3 minutes, then remove them promptly to avoid overcooking and losing that ideal texture.

Serving Suggestions and Variations

Fried plantains can be a versatile addition to your meals. Serve them warm alongside grilled meats, tacos, or as part of a Caribbean-inspired brunch. They can also be enjoyed as a standalone snack, paired with a dipping sauce, such as a spicy mayo or a tangy yogurt-based sauce for a delightful flavor contrast.

For a fun twist, try sprinkling the fried plantains with cinnamon sugar or drizzling them with honey for an added layer of sweetness. If you're inclined to experiment further, consider adding spices like paprika or cayenne pepper during the frying process for an exciting flavor kick.

Ingredients

For the Fried Plantains

2 ripe plantains
Oil for frying (vegetable or canola)
Salt to taste

Instructions

Prepare the Plantains

Peel the plantains and slice them diagonally into thick pieces, about 1 inch wide.

Heat the Oil

In a large skillet, heat about 1/2 inch of oil over medium heat until hot but not smoking.

Fry the Plantains

Carefully add the plantain slices to the hot oil, ensuring not to overcrowd the pan. Fry each side for about 2-3 minutes until golden brown.

Drain and Season

Use a slotted spoon to remove the fried plantains. Place them on paper towels to drain excess oil and immediately sprinkle with a little salt.

Serve

Serve warm as a snack or side dish, and enjoy the delicious flavors!

Pro Tips

To enhance the flavor, consider adding a sprinkle of cayenne pepper for a spicy kick or enjoying them with a dipping sauce like garlic aioli.

Storing and Reheating

Fried plantains are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated 350°F oven for about 10-15 minutes to restore their crispness. Avoid microwaving, as it can make them soggy and less enjoyable.

If you want to make these plantains ahead of time, consider frying them about halfway, letting them cool, and then freezing them. Once frozen, they can be reheated directly in hot oil for a quick, crispy snack. Just be sure to adjust the frying time as they will fry faster than fresh ones.

Troubleshooting Common Issues

If your fried plantains are turning out too greasy, check the oil temperature; frying at too low a temperature can lead to oil absorption. You should also ensure that the plantains are patted dry before frying, as any moisture can create steam that hinders crispiness.

If they aren't browning evenly, try adjusting the heat during cooking. A quick lift of the pan off the burner for just a few seconds can help regain some heat. Additionally, ensure that the plantains are sliced evenly to promote consistent cooking.

Ingredient Substitutions

While traditional recipes use vegetable or canola oil for frying, you can substitute with coconut oil for a unique flavor profile that complements the Caribbean roots of the dish. Just remember that coconut oil has a lower smoke point, so you may need to monitor the frying temperature closely.

For those looking for a healthier option, consider baking the plantains instead of frying. Simply slice them as directed, toss with a small amount of oil and salt, and bake at 400°F for about 20-25 minutes, flipping halfway through. They won't have the same crispy texture but will still offer a delicious taste.

Questions About Recipes

→ Can I use green plantains for this recipe?

Green plantains are more starchy and not as sweet, but you can fry them for a different texture if you prefer.

→ What type of oil is best for frying plantains?

A neutral oil with a high smoke point, such as vegetable or canola oil, works best for frying plantains.

→ How do I know when the oil is hot enough?

You can test if the oil is ready by dropping a small piece of plantain into it; if it sizzles immediately, the oil is hot enough.

→ How can I store leftover fried plantains?

Store leftover fried plantains in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to regain crispiness.