- 2 ripe plantains (with peels mottled yellow and black)
- 1 tablespoon coconut oil
- 2 teaspoons cinnamon, divided
- Heat a large skillet over medium-low heat.
- Peel and diagonally slice the plantains into ½-inch slices.
- Add the coconut oil to the heated pan, allowing it to melt.
- Add the plantains to the pan. Sprinkle 1 teaspoon of cinnamon evenly over the plantains. Allow plantains to cook for 5–6 minutes.
- Flip, sprinkle the rest of the cinnamon and let cook for another 5–6 minutes.
You’ve likely seen a plantain before; although, you might not have recognized it as one — they look similar to bananas. But this delicious, starchy fruit deserves to be in your kitchen on its own merits. Plantains are much sweeter than bananas and full of vitamins, especially vitamins A and C. They’re also loaded with potassium and are high in fiber, keeping your digestion system running, ahem, smoothly.
If you’re ready to add plantains to your menu but aren’t sure how, you’re in luck. My fried plantains recipe is super simple and so tasty. It makes an excellent side or a quick snack.
Fried Plantains: A Versatile Latin American Classic
Plantains are commonly enjoyed in the Caribbean islands and Latin America. They’re enjoyed at almost any time — as a snack, alongside your meal or for dessert. While this fried plantains recipe is already naturally sweet, if you’re craving an even sweeter treat, you can adapt this recipe to include a bit of coconut sugar, which will create a caramelization on the outside of the plantain slices. Once you eat caramelized or fried plantains, you won’t want to stop. The best part is you can enjoy this tropical dish in the comfort of your own home … but you’ll feel like you’re on a beach in Jamaica.
How to Make Fried Plantains
Here’s how to fry plantains:
Start by heating a tablespoon of coconut oil in a skillet over medium-high heat. While it warms up, diagonally slice the plantains crosswise about a half-inch thick.
Pay attention here: if the slices are too thin, the plantains will burn quickly, but if they’re too thick, the “face” will brown while the middle stays raw. At a half-inch thick, they’ll be just right (and Goldilocks-approved).