Skillet Fried Plantains

Recipe from Ricky Moore

Adapted by Brigid Washington

Published Dec. 19, 2022

Skillet Fried Plantains
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.
Total Time
15 minutes
Rating
4(148)
Comments
Read comments

Exceptionally ripe plantains are key in this recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C. The chief indicator of a plantain’s ripeness is its color and texture; the darker and softer the fruit, the sweeter its meat. For this recipe, which is not unlike maduros or dodo, opt for fruit that are as black and as soft to the touch as possible. This will likely require some in-home ripening, as most store-bought plantains are sold firm and unripened, in shades that run the gamut from dark green to pale yellow. To ripen them at home, store plantains in a loosely closed paper bag in a warm, dry place. The inclusion of fresh lime juice to the finished dish adds a bracing zing of citrus, which pairs wonderfully if you enjoy the plantains with Brown Stew Pork Shoulder, as the chef does. —Brigid Washington

Featured in: The Unassuming Ingredient at the Heart of a Chef’s Kwanzaa Feast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 to 4 servings 
  • 2very ripe plantains (the skin should be black)
  • ½cup neutral oil (such as canola or vegetable oil), for frying 
  • ¼teaspoon kosher salt (such as Diamond Crystal), plus more as needed 
  • 1lime, juiced 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

371 calories; 23 grams fat; 1 gram saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 2 grams protein; 123 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Using a paring knife, slice off the ends of the plantains, removing about ½ inch from each tip. Then gently cut a slit in the skin through the length of the plantain, taking caution to avoid the flesh. Peel and discard the skin.

  2. Step 2

    Pour the oil into a large sauté pan and heat on medium until it shimmers. While the oil is heating, slice the plantains on a bias into ½-inch-thick pieces. Sprinkle the plantains with the salt.

  3. Step 3

    Prepare a paper towel-lined plate. Working in batches if necessary, carefully place the plantains in the oil and allow to cook until nicely browned, about 3 minutes per side, using a slotted spoon or a spider strainer to flip each slice. The plantains should be soft in the middle but crisp around the edges. Transfer cooked plantains to the prepared plate.

  4. Step 4

    Once all the plantains are cooked, transfer to a serving plate, season with additional salt, if you like, and sprinkle with fresh lime juice. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
148 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

AZleslie

Also good for hannukah!

Julia

I like my plantains cooked much darker than this, with lots of crispy caramelization. While living in West Africa, I learned to eat them with tiny dabs of very, very spicy chili sauce (no lime juice needed, in that case). I adore them that way.

Ada

Love these as well as “tostones,” the crispy plantain version. Perfect side dish

Vivian Pivaral

For Guatemalan families these fried ripe plantains are a usual part of breakfast. They are also a dessert, adding sugar and cream. We also grill them whole as part of a barbeque. If you want a light version, try just cooking them in water with a stick of cinnamon and a bit of honey.

Cesaera

Fry in coconut oil.

Rick Bella

I've always made this recipe with olive oil, the way I learned from Spanish and Cuban cooks in Florida. I'm eager to try using a neutral oil to taste the difference.

Private comments are only visible to you.

Credits

Adapted from Ricky Moore

Recipe Tags

or to save this recipe.