Crispy Fried Green Plantains
Crispy, golden, and oh-so-satisfying—Fried Green Plantains are a staple in Caribbean and Latin American kitchens for a reason. With their savory, starchy bite and crunchy texture, they’re the perfect side dish, appetizer, or snack when you want something comforting and filling. Whether you know them as tostones, banann peze, or just your favorite street food from home, you’ll want to keep this recipe in your weekly rotation.
Plantains: A Nutritious and Versatile Staple
Plantains are one of the most versatile ingredients in Caribbean and Latin American cuisine—and they’re packed with health benefits, too. Whether green or yellow, they can be fried, boiled, baked, or even mashed to suit all kinds of dishes. Green plantains are starchy and ideal for savory recipes like tostones, while yellow, ripe plantains offer a naturally sweet flavor perfect for snacks and sides.
Nutritionally, plantains are a powerhouse. They’re rich in complex carbohydrates, fiber, potassium, and vitamins A, C, and B6. They support digestive health, boost energy, and help regulate blood pressure—making them a smart, filling choice for any meal.
Don’t worry if you notice slight differences in shape or texture when shopping; not all plantains are the same. Some varieties are firmer or longer, but they’re all delicious in their own way. Just remember: firmer green plantains are best for frying, while riper or softer varieties are better suited for baking or boiling. Either way, you’re in for a flavorful, nutritious treat.
About the Recipe
Green plantains might look like bananas’ tough cousins—but don’t let that fool you. While bananas go soft and sweet as they ripen, plantains stay firm, starchy, and loaded with flavor when green. That’s exactly what makes them perfect for frying.
This recipe walks you through how to prep, slice, and fry green plantains the Caribbean way—crispy on the outside, tender inside, with just enough salt and crunch to make you grab another piece. Some folks soak the plantains in salted vinegar water before the second fry to get a brighter color and deeper flavor, but it’s totally optional (and we’ll talk about that below).
Type of Plantain to Use
Green plantains only! They’re starchy and hold their shape. Yellow plantains are sweet and better for other recipes like sweet fried plantains or baked dishes.
Ingredients Description
- 1 green plantain – Must be green and firm; yellow ones are sweet and will cook differently.
- Oil for frying – Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Best Cheese Pairing
Serve your crispy plantains with queso fresco, cotija, or a tangy goat cheese spread for a flavor contrast that’s creamy and delicious.
To soak or not to soak?
Soaking plantain pieces in salted water before frying can enhance flavor and give you a crispier, golden result. However, it comes with a safety warning: water and hot oil don’t mix well. The moisture causes oil to sizzle and splatter, which can be dangerous. If you choose to soak, take precautions—wear kitchen gloves, use a long slotted spoon, and add the plantains to the oil slowly and carefully to avoid burns. Safety first, flavor second (or both, if you’re careful!).
Optional Soaking Trick
Before the second fry, you can briefly soak the pressed plantains in a salt and vinegar water solution (1 cup water, 1 tsp vinegar, ½ tsp salt). This adds brightness and boosts flavor—but it’s optional, especially if you’re serving with other seasoned dishes.
Serving Ideas + Add-Ons
Fried green plantains are super versatile! Here’s how to serve them:
- As a side to grilled meats, stews, or roasted vegetables
- Topped with mashed avocado and a drizzle of hot sauce
- Served with black bean dip or garlic aioli
- Add shredded chicken, pork, or beef on top for a mini plantain tostone bite
- Want it spicy? Pair with Noubess Hot and Spicy Sauce for a kick
Tips for Success
- Don’t crowd the pan—it’ll drop the oil temperature and make your plantains soggy.
- Use green, unripe plantains only.
- A plantain presser helps a lot, but a cup or small plate works in a pinch.
- Always use a paper towel or cloth to blot excess oil after frying.
How to make Crispy Fried Green Plantains
Ingredients
- 1 green plantain firm
- Oil for frying
Instructions
Peel the Plantain:
- Cut off both ends. Slice along the ridges of the skin lengthwise and peel using your fingers. A spoon can help loosen any stubborn peel.
Cut:
- Slice the peeled plantain into 1-inch thick rounds.
First Fry:
- Heat oil over medium heat in a heavy-bottomed pan. Carefully add the plantain slices—don’t overcrowd the pan. Fry both sides until lightly golden (about 2–3 minutes per side). Remove and place on a paper towel-lined plate.
Press:
- Use a plantain presser or the flat bottom of a cup to press each fried piece into a thick disc.
Second Fry:
- Return the flattened plantains to the hot oil. Fry until golden and crispy on both sides. Remove and drain on paper towels.
Serve:
- Sprinkle with a little sea salt and enjoy hot.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Published on June 27, 2016, Updated.
