Fried Plantain is a simple snack that appears to be common on tabletops across the Caribbean. I’ve grown up eating them my father’s way which is to wait for the plantain skins to turn almost black before panfrying them on high heat, until they are slightly charred on the outside. Then, when done, immediately sprinkle the slices with brown sugar. YUM!
Fried Plantain
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Recipe By: Caribbean Cookbook
Ingredients:
Plantains
Sugar
Oil for frying
Directions:
1. Thinly slice some very ripe plantains (cross wise or lengthwise) into 1/8 – 1/4 inch thick slices
2. Fry in hot oil until dark brown
3. Drain on absorbent towels
4. Sprinkle with sugar
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Hi Sarina,
It is so good to see the site back up! congrats. I like the new look also.
I love fried ripe plantains. I could eat it everday with my food but I don’t.
It just soaks up so much oil.
It really is good to see you back up and running.
Cheers!
Hi Sarina,
It is so good to see the site back up! congrats. I like the new look also.
I love fried ripe plantains. I could eat it everday with my food but I don’t.
It just soaks up so much oil.
It really is good to see you back up and running.
Cheers!
The soaking of the oil is what I adore about fried plantain! They’re so greasy and devilishly good, and I have trouble feeling the slightest bit guilty after eating a load
The soaking of the oil is what I adore about fried plantain! They’re so greasy and devilishly good, and I have trouble feeling the slightest bit guilty after eating a load
You know when i first made Fried Plantain here the Americans that ate it thought that in order to get it sweet and dark brown that i dipped it in sugar or something first. They were surprised at how easy it was.
Also they thought that when the plantain was ripe and had black spots, that it had gone bad!
You know when i first made Fried Plantain here the Americans that ate it thought that in order to get it sweet and dark brown that i dipped it in sugar or something first. They were surprised at how easy it was.
Also they thought that when the plantain was ripe and had black spots, that it had gone bad!
Cynthia – Thanks
I think the oil is one of the best parts, well as long as you don’t think about the calories 
Trig – You have the metabolism to stay guilt-free, but I agree, the oiliness gives it that ‘comfort food’ feel.. mmmm grease…
Marsha – Americans like their fruits too shiny and streak-free
they don’t realize that that also means GREEN!!! I bought a mango once in CT … it never ripened 
Cynthia – Thanks
I think the oil is one of the best parts, well as long as you don’t think about the calories 
Trig – You have the metabolism to stay guilt-free, but I agree, the oiliness gives it that ‘comfort food’ feel.. mmmm grease…
Marsha – Americans like their fruits too shiny and streak-free
they don’t realize that that also means GREEN!!! I bought a mango once in CT … it never ripened 
I made my first fried plaintain after a trip to Jamaica. Needless to say it didn’t taste like the dish I had in Jamaica. On the next trip to Jamaica, I asked what I did wrong. The answer – they weren’t ripe enough. Now I wait until they are almost black before frying. I don’t use sugar on them but they taste wonderful. I fry them in light olive oil.
I made my first fried plaintain after a trip to Jamaica. Needless to say it didn’t taste like the dish I had in Jamaica. On the next trip to Jamaica, I asked what I did wrong. The answer – they weren’t ripe enough. Now I wait until they are almost black before frying. I don’t use sugar on them but they taste wonderful. I fry them in light olive oil.