As I shared in my last post, there’s no better side dish to accompany my Black Beans and Rice than homemade Sweet Fried Plantains.
Now don’t be intimidated by this dish. The combination of frying and plantains may throw some of you into culinary orbit. Honestly, I’m not a huge fan of cooking fried food, but this dish isn’t hard at all. And since it uses olive oil or avocado oil, I think it’s a lot healthier than traditional “deep-fried” foods. And have I mentioned how amazing it tastes?!?!? 🙂
Probably the hardest part about making Sweet Fried Plantains is finding plantains that are ripe and ready to cook. A lot of stores sell plantains these days, but usually what you’ll find are green plantains. Here’s a photograph of the difference between green and ripe plantains:
If you can’t find ripe plantains, buy some green plantains but plan on them taking as long as 2-3 weeks to ripen. The plantains will be ready when they’ve turned mostly brown but are still firm to the touch.
I hope you’ll give this special recipe a try. Fried plantains are an amazing way to complement Black Beans and Rice as well as so many other tropical inspired dishes.
Sweet Fried Plantains
- 2-3 firm ripe plantains
- olive oil or avocado oil
- seasoned salt or salt and pepper
- Peel the plantains and discard the skins. Slice the plantains diagonally into oval discs that are about 1/2-inch thick. Lightly season the plantains with seasoned salt or salt and pepper.
- In a large skillet warm about 1/2-inch of oil over medium heat. If using a deep-fry thermometer, it should read 340 degrees F. You can also test the oil with a small piece of plantain. The oil is ready when the plantain bubbles in the oil.
- Place the plantains in the oil. Cook them for about 3-4 minutes on each side or until the fried plantains are a rich golden brown. When ready transfer plantains to a large plate lined with paper towels or parchment paper.
- Serve and enjoy!
Kitchen Tips and Resources:
- A cast iron skillet is a great option for frying up a couple batches of sweet plantains.
- I prefer using avocado oil for frying up these plantains. Not only does avocado oil have a higher smoke point than olive oil, it also has a rich buttery taste.