How to Make Fried Plantains

How to make Fried Plantains. Nowadays you can find Plantain Chips in most supermarket snack food aisles. However, if you’ve never had plantains any other way you’re missing out. Plantains are a staple food in most tropical regions in the world, such as Africa, the Caribbean, Central and South America. Today you can find plantains in most North American supermarkets alongside other tropical produce. Maybe you’ve even seen some and thought, those are some mighty big bananas! They’re obviously a type of banana, but the ones we commonly eat are called “dessert” bananas and are generally much smaller.

Similar to dessert bananas, when a plantain ripens, it becomes sweeter and its color changes from green to yellow to black. Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have a softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.

In Jamaica plantains are boiled, roasted or most commonly fried. Fried sweet plantains are eaten on the side with savory dishes like Stew Peas and Rice or Ackee and Saltfish. The trick to making delicious fried plantain is to know which ones to choose. It’s all about how the skin looks; the more beaten up the sweeter. Take a look at this video are you’ll get the picture.


Fried Plantains
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  • genise greene

    Plantains are sold in the supermarkets in Florida you can get salted codfish , goat and everything else. I’m going to try my plantains like that too. I’ve been to Toronto and it’s a beautiful city.

  • Q

    I love your site and your mom is a sweetie pie. Could you please let me know the name of the song in your videos, please? Thank you!
    “Q” Atlanta, GA

  • ericka

    wow, this looks delish! I never knew it was this easy to make. I can’t wait to try this dish!

  • Crystal Melissa

    What temperature do you cook your plantains? I always seem to burn mine, or they are crispy. I love soft, sweet, plantains that have a slight crunch on the outside.

    • Cook Like A Jamaican

      You should use a Medium-High heat. The riper they are the easier they are to burn. Just make sure to watch them and turn them as needed. Fay

  • Audrey Grace

    I’m a college student studing Nutrition and I’m currently doing a project on Jamaican cusine for my food&culture class. Your website is so helpful! Its great to not only see the foods but to hear the stories behind them and hear how you like to eat them. Today I purchased two plantains that I plan to fry for my class presentation. I made sure to pick ones that looked beat up. Can’t wait to see how it turns out! Thanks again! Keep posting new recipies! 🙂 <3

  • Diana

    I am trying this today for my husband’s super bowl party. As an added appetizer.

  • shon

    I bought mines green and after a few days I cooked them, they were turning black like yours. Why wouldn’t it Perl off, the skin was so tough?

    • Fay & Angela

      Hi Shon,
      If possible, for frying I suggest buying plantains that already very ripe. They riper they are the thinner the skin and easier to peel.

  • Lesley

    Are you using vegetable oil or olive oil to fry the plantain?

    • Fay & Angela

      Either is fine. I’ve used both. Fay

  • Angela

    I never get them ripe in the supermarket around where I live in Toronto This is just a tip for people who don\’t know, if you leave them sitting around for a few days, they will get ripe.

  • Vivian

    How long do you get them for on each side to get them nice and soft? Mine always end up crispy even when I do buy ripe ones.

    • Fay & Angela

      Hi Vivian,
      I can’t tell you how long on each side because the riper they are the quicker they will cook. If they are truly ripe, which means the skin will look overripe, they will be very soft when you fry them. Enjoy! Fay

  • Martha

    Hello. Do you serve them with salt? I have had them with soy sauce, is that typical Jamaican preparation? Thank you.

    • Fay & Angela

      Hi Martha,
      No, soy sauce is definitely not Jamaican but salt is used when making Pressed Green Plantains. Click here for that recipe. Blessings, Fay

  • GaylaMaria

    My husband and I always go up the street to our favorite Jamaican restaurant in Los Angeles, CA. called “Wi Jammin” on Pico Blvd. The best in Los Angeles. My husband recently found out in a Caribbean grocery store that Walkerswood Jerk sauce was the best for jerking any meat. So now I am looking to you Ms. Faye to learn to cook like a Jamaican. We are American and just love the flavors of Jamaica. Thank you so much. Today I am learning how to properly fry plantains. Great lesson. Thanks. Bless You.

  • Francesca

    I am, self professed, an English girl through and through (with a bit of Italian thrown in)…but my family love the Caribbean, especially Jamaica and we are always sure to venture out of the big, flashy hotels in order to eat the proper Jamaican food when we are there! I would love to cook more authentic Jamaican dishes at home but I struggle to find some of the ingredients…even Plantain are hard to source. Could I use dessert bananas for a similar result?

    • Fay & Angela

      Hi Francesca,
      I love your enthusiasm however dessert bananas and plantains are very different; you will not get the same result. For example you cannot eat a plantain without cooking it while desserts are best eaten uncooked. You’re best to keep searching for the real deal plantains. Blessings, Fay

  • Grammy D

    Hi all, My husband is from Jamaica and his mom cooked most of the dishes you show on your site. I’m happy to have found this as we all enjoy Jamaican cooking. I made rice and peas using gunga peas as my mother-in-law did. My next try will be greater cake. Fried plantain we make often. Thanks so much for posting.