Jamaican fried plantains are a delicious and simple side dish that perfectly complements a wide variety of Caribbean meals. Sweet, caramelized, and slightly crispy on the edges, fried plantains are a fantastic addition to dishes like jerk chicken, rice and peas, or just as a snack on their own. This recipe uses ripe plantains, which are naturally sweet and develop a beautiful golden-brown color when fried.
1. Authentic Jamaican Fried Plantains Recipe
Ingredients
- 2 ripe plantains
- ¼ cup vegetable oil (or coconut oil, for frying)
- Pinch of salt (optional)
Instructions
Step 1: Choose and Prepare the Plantains
Select ripe plantains: Choose ripe plantains with mostly black skin and a few yellow patches. These plantains will be soft and sweet, perfect for frying. Avoid green plantains for this recipe as they are starchy and not sweet.
Peel the plantains: Cut off both ends of the plantain. Slice through the skin lengthwise and peel it away from the flesh.
Slice the plantains: Slice the peeled plantains diagonally into ½-inch thick slices. The diagonal cut creates more surface area for caramelization when frying.
Step 2: Heat the Oil
Heat the oil: In a large skillet, heat about ¼ cup of vegetable oil (or coconut oil) over medium heat. The oil should be hot but not smoking. To test if it’s ready, carefully place a small piece of plantain into the oil—it should sizzle immediately.
Step 3: Fry the Plantains
Fry the plantain slices: Carefully place the plantain slices into the hot oil in a single layer. Avoid overcrowding the pan, as this will reduce the crispiness. Fry for 2-3 minutes on each side, or until the plantains are golden brown and caramelized.
Flip and finish cooking: Flip the plantain slices using tongs or a spatula and cook for another 2-3 minutes on the other side. The plantains should be soft in the center and slightly crispy around the edges.
Step 4: Remove and Drain
Drain the plantains: Once the plantains are golden brown and caramelized, remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Season with salt (optional): Lightly sprinkle a pinch of salt over the fried plantains while they’re still hot. This step is optional but helps to balance the sweetness.
Step 5: Serve
Serve warm: Fried plantains are best served warm, either as a side dish or a snack. They pair wonderfully with Jamaican dishes like jerk chicken, ackee and saltfish, or rice and peas.
2. Variations
Spicy Fried Plantains: Add a sprinkle of cayenne pepper or chili powder after frying for a sweet and spicy kick.
Cinnamon-Sugar Plantains: For a dessert-style treat, dust the fried plantains with a mixture of cinnamon and sugar while they’re still warm.
Lime and Sea Salt Plantains: Squeeze a little fresh lime juice over the plantains and sprinkle with sea salt for a tangy, savory twist.
3. What to Serve with Fried Plantains
Jerk Chicken: The sweetness of the plantains perfectly balances the spicy heat of jerk chicken.
Rice and Peas: Fried plantains are a common side dish for Jamaican rice and peas.
Ackee and Saltfish: Jamaica’s national dish is often served with fried plantains on the side.
Curry Goat: The richness of curry goat pairs wonderfully with the sweet, caramelized flavor of fried plantains.
As a Snack: Fried plantains are delicious on their own as a snack or appetizer.
4. Leftovers and Storage
Storing: Store leftover fried plantains in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat the plantains in a skillet over low heat or in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. Avoid microwaving, as it can make them soggy.
Jamaican fried plantains are a simple yet delicious side dish that brings a touch of sweetness and Caribbean flavor to any meal. With just a few ingredients and minimal cooking time, you can enjoy a plate of perfectly caramelized, golden-brown plantains that are crispy on the outside and tender on the inside.
