How Do You Say Plantain? (No, Seriously.)
Listen. Before we even get to the golden crispy edges and buttery caramelized magic of the best fried plantains, we need to settle something important—how are you pronouncing it?
Is it plan-tin like the way your Jamaican auntie says it while flipping them with a fork she swears works better than any spatula? Or is it plan-tayn like how your cousin who just got back from studying abroad says it after two Duolingo lessons and a layover in Panama?
Whichever side of the pronunciation fence you’re on, just know this: if you’re making it with love (and preferably with a little butter in the skillet), you’re saying it right. Okay?
And if you’re here searching for the best fried plantains recipe, let me tell you something—I already know you’ve got good taste and great instincts. So go ahead and dust off your favorite skillet. You’re about to turn three ingredients into a straight-up masterpiece. Oh yes, friend. This is the part where simplicity meets legacy.
The Best Fried Plantains Recipe
Equipment
- Large skillet (preferably nonstick or cast iron)
- Spatula or tongs
- Sharp knife
- Cutting board
Ingredients
- 2 large ripe plantains, deep yellow with black spots for max sweetness
- 1/2 stick unsalted butter (about 4 tablespoons)
- 2 tablespoons neutral oil, such as vegetable or avocado oil
- 1 pinch salt, optional (enhances sweetness)
Instructions
- Slice with Style: Peel plantains and slice them diagonally into 1/2-inch thick pieces. The diagonal cut gives you more surface area for that golden caramelization.
- Melt Your Magic: In a large skillet over medium heat, add the oil and let it warm. Then add the butter and let it melt completely, swirling the pan until the mixture is fully combined and foamy.
- Fry to Golden Perfection: Carefully lay the plantain slices into the pan in a single layer. Fry for 3–4 minutes on each side, or until beautifully golden and caramelized. Don’t rush this—good things take time.
- Drain & Sprinkle: Remove plantains from the pan and place them on a paper towel-lined plate. Sprinkle with a pinch of salt if you like that sweet-savory balance.
- Serve & Shine: Serve warm as a side, a snack, or a little something-sweet on your brunch plate. They pair with literally everything—or nothing at all. They’re that good.
Notes
- Use plantains that are mostly black or heavily speckled—they’re sweeter and caramelize better.
- If using salted butter, skip the extra salt at the end.
- Want extra drama? Add a tiny dash of cinnamon or nutmeg before serving.
- Reheat leftovers in a skillet—not the microwave. Trust me.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!