Fried Plantain Platter
Crispy golden plantain slices with a savory exterior and creamy interior, served West African–style. A vegan showstopper that's naturally dairy-free and makes an impressive appetizer or side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 1g
Ingredients
- 4 medium plantains, yellow (not fully ripe)
- 2 cups refined coconut oil or vegetable oil, for frying
- 1 teaspoon fine sea salt
- 1 tablespoon fresh lime juice
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ cup fresh cilantro, roughly chopped
- 2 whole lime wedges
- ½ cup hot sauce or spicy mayo (optional)
Instructions
- 1
Peel 4 medium yellow plantains by slicing off the ends with a sharp knife, then making 3–4 lengthwise cuts through the thick skin without cutting into the flesh. Slide your thumb under each strip to peel away the skin completely. Once peeled, cut each plantain on a slight diagonal into 0.25-inch-thick slices — the diagonal cut creates more surface area and gives you better crisping.
- 2
Pat the plantain slices completely dry with paper towels. Any surface moisture will cause the oil to spatter and will prevent the exterior from crisping properly. Work in batches and be thorough — this step is crucial.
- 3
Set up a paper towel–lined plate near your cooking station, and position a fine-mesh strainer or slotted spoon within reach for draining the fried plantains.
- 4
Pour 2 cups of refined coconut oil or vegetable oil into a 10-inch or 12-inch heavy-bottomed skillet or shallow pot. Set over medium-high heat and let it preheat for 3–4 minutes until the surface shimmers and a single plantain slice dropped into the oil sizzles immediately and floats. The oil should be between 350°F and 375°F if you're using an instant-read or deep-fry thermometer.
- 5
Working in batches so you don't crowd the pan, carefully slide plantain slices into the hot oil — they should sizzle aggressively but not pop violently. Fry for 2–3 minutes on the first side until deep golden brown. You'll see the edges turn crispy and curl slightly — this is your cue that they're close to done on that side.
- 6
Using a fish spatula or slotted spoon, carefully flip each slice and fry the second side for another 1–2 minutes until it matches the golden color of the first side. The interior should be tender and creamy when you squeeze gently — the contrast between crispy exterior and soft interior is what makes these special.
- 7
Transfer the fried plantains to the paper towel–lined plate using a slotted spoon. Immediately sprinkle with 1 teaspoon of fine sea salt and 1 tablespoon of fresh lime juice, plus 0.25 teaspoon of cayenne pepper if you'd like heat. Toss gently while still hot so the seasoning adheres. Repeat with remaining batches, keeping finished plantains warm while you fry.
- 8
Arrange the warm fried plantains on a serving platter. Scatter 0.25 cup of fresh, roughly chopped cilantro over the top and position 2 lime wedges on the side for squeezing. Serve immediately with hot sauce or spicy mayo for dipping on the side if desired. The plantains are best enjoyed warm and crispy, so don't delay.
Tools you’ll need
- sharp knife
- cutting board
- paper towels
- fine-mesh strainer or slotted spoon
- 10-inch or 12-inch heavy-bottomed skillet or shallow pot
- instant-read or deep-fry thermometer (optional but recommended)
- fish spatula
- serving platter
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