Jamaican Fried Plantains

Name: Jamaican Fried Plantains
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 ripe plantains (yellow to black); Oil for frying (coconut or vegetable); Salt to taste

Highlighted under: Global Flavors

I love making Jamaican Fried Plantains because they're such a delightful addition to any meal or perfect as a snack on their own. The sweetness of ripe plantains, combined with the golden crispy edges, makes each bite irresistible. It's a simple process that anyone can master, and every time I make them, the aroma fills my kitchen with warmth and nostalgia. Whether served alongside savory dishes or enjoyed plain, these fried plantains are a quick and satisfying way to bring a taste of the Caribbean to my table.

Created by

Talia Preston

Last updated on 2026-01-05T23:58:15.388Z

Making Jamaican Fried Plantains brings back so many cheerful memories of family gatherings and Caribbean festivities. I remember the first time I had them at a friend's house; they were perfectly sweet and had just the right amount of crisp. After many attempts, I've nailed the method down to perfection. The key lies in the ripeness of the plantains; golden to black means they'll fry beautifully and add a tender texture.

I always recommend frying them in coconut oil, as it enhances the flavor and gives them a distinct Caribbean twist. The sizzling sound as they hit the pan is music to my ears, and watching them turn golden brown is so satisfying. Pair them with a dip, and you have the ultimate treat!

        Why You Will Love This Recipe
        Sweet, caramelized flavor that satisfies every craving
Crispy exterior with a tender, almost creamy inside
Versatile: Great as a side dish, snack, or brunch addition

      

Understanding Plantains

Plantains differ significantly from bananas in terms of ripeness and starch content. Ripe plantains are yellow to black, indicating their sweetness and suitability for frying. When selecting plantains, look for ones with a few black spots—the more spots, the sweeter they will be. This natural sweetness enhances the caramelization in the frying process, providing that deliciously rich flavor you crave.

The key to perfectly frying plantains lies in managing their ripeness. If you use too green plantains, they will be starchy and less sweet, resulting in a more savory flavor. To achieve that ideal balance of sweetness and tenderness, ensure your plantains have turned fully yellow, ideally with a few black patches, as this ensures the sugars have developed for optimal taste and texture.

Frying Techniques

When frying plantains, temperature control is crucial. Too high a heat can lead to burnt exteriors while leaving the insides raw. I suggest keeping your heat at medium to medium-high. A good test for oil readiness is dropping in a small piece of plantain; if it bubbles and sizzles, you're in business. For frying, a cast iron skillet is ideal, as it retains heat well, ensuring a consistent cooking temperature.

Fry the plantains in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy plantains. Remember to flip them gently; using tongs can help prevent splashes. You want those edges to be golden brown and crispy, typically requiring about 2-3 minutes per side. Once done, they should emerge beautifully caramelized with a slightly soft interior.

Ingredients

Gather the following ingredients to make these delicious fried plantains.

Ingredients

2 ripe plantains (yellow to black)
Oil for frying (coconut or vegetable)
Salt to taste

Make sure your plantains are well-ripened for the best flavor!

Instructions

Follow these simple steps to create the perfect Jamaican Fried Plantains.

Prepare the Plantains

Peel the ripe plantains by cutting off the ends and making a slit along the side to peel off the skin. Slice them diagonally into about 1-inch thick pieces for even frying.

Heat the Oil

In a large skillet, heat about 1/2 inch of oil over medium heat. Test the oil's readiness by dropping in a small piece of plantain; if it sizzles, the oil is hot enough.

Fry the Plantains

Carefully add the sliced plantains to the hot oil in batches. Fry them for about 2-3 minutes on each side, or until golden brown and crispy.

Drain and Season

Remove the fried plantains and place them on paper towels to drain excess oil. Sprinkle with salt to taste while they're still hot.

Enjoy your Jamaican Fried Plantains crispy and fresh!

Pro Tips

Using very ripe plantains will yield the sweetest and most flavorful results. Adjust the frying time based on how crispy you like them.

Serving Suggestions

Jamaican Fried Plantains make a fantastic side dish for savory meals. They pair beautifully with jerk chicken or a spicy curry, balancing out the heat with their sweetness. For a twist, consider serving them alongside a fresh avocado salad, which can enhance the overall flavor profile and add creaminess to the dish.

As a snack, these fried delights can be enjoyed with a sprinkle of lime juice for brightness or paired with a spicy dipping sauce like sriracha or garlic aioli. Serving them with a side of sour cream can also add a creamy contrast that elevates the snack experience.

Storage and Reheating

If you find yourself with leftovers, store the fried plantains in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the crispy texture will soften upon refrigeration. To reclaim some crispiness, reheat them in a skillet over medium heat for a few minutes, or pop them in an oven preheated to 375°F (190°C) for about 5-10 minutes until warmed through and slightly crispy again.

For longer storage, you can freeze the uncooked sliced plantains. Lay them flat on a baking sheet until frozen, then transfer them to a freezer bag. They can be fried directly from the freezer, adding a couple of extra minutes to the cooking time. This way, you can enjoy this Caribbean treat any time the craving hits.

Questions About Recipes

→ Can I use green plantains instead?

Yes, but fried green plantains will be less sweet and have a firmer texture, making them great for tostones.

→ What oil is best for frying plantains?

Coconut oil is preferred for its flavor, but vegetable oil is a good alternative.

→ How do I know when the plantains are ripe?

Look for plantains that are yellow with brown spots or almost black. They should feel slightly soft to the touch.

→ Can I keep leftovers?

Fried plantains are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for a day and reheat in the oven.