Jamaican Fried Plantains

Name: Jamaican Fried Plantains
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 ripe plantains (yellow with black spots); Vegetable oil for frying; Salt to taste

Highlighted under: International Meals

I absolutely love making Jamaican Fried Plantains! There's something about the caramelized sweetness and crispy edges that draws me in every time. This simple dish has become a staple in my kitchen, whether as a side, a snack, or even a tasty breakfast treat. The vibrant yellow of the ripe plantains combined with a touch of oil creates a delightful contrast that always impresses my family and friends. Trust me, once you try this recipe, you'll be craving these fried plantains regularly.

Created by

Odette Fairbanks

Last updated on 2026-01-12T03:25:35.098Z

When I began experimenting with plantains, I found that the key to perfecting Jamaican Fried Plantains lies in selecting the right ripeness. I always choose plantains that are just turning black, as they yield a sweeter flavor and a soft, caramelized texture when fried. The first time I tried this, it was an instant hit!

One detail that really elevated my fried plantains was controlling the oil temperature. I discovered that keeping the oil at medium heat not only prevents burning but also ensures a golden-brown crust while keeping the inside perfectly tender. It's these little tips that make all the difference!

Why You'll Love These Fried Plantains
Perfectly caramelized and crispy edges
Versatile dish for any meal of the day
Easy to make and requires minimal ingredients

Choosing the Right Plantains

When making Jamaican Fried Plantains, selecting ripe plantains is key to achieving that delicious sweetness. Look for plantains that are mostly yellow with some black spots; they should feel slightly soft to the touch. Avoid plantains that are entirely green as they won’t have the necessary sweetness, and overly blackened plantains may be overly soft and mushy for frying.

If you find yourself with unripe plantains, don’t worry! You can let them ripen at room temperature until they turn yellow. In a pinch, you might also slice green plantains thinner and fry them longer to achieve a different but tasty crisp texture, reminiscent of chips rather than the sweet variety.

Perfecting the Frying Process

The temperature of the oil is crucial for achieving the perfect fried plantains. If the oil isn’t hot enough, the plantains will absorb too much oil and become greasy. Conversely, oil that is too hot can lead to burnt edges before the inside cooks through. A good rule of thumb is to heat the oil until it shimmers, usually around 350°F (175°C). You can test it by dropping in a small piece of plantain; if it sizzles immediately, you're good to go!

When frying, it's important to avoid overcrowding the skillet. Frying in batches will ensure even cooking and proper browning. If you add too many slices at once, the temperature of the oil drops, leading to soggy plantains instead of those golden, crispy edges we’re aiming for.

Serving Suggestions and Storing Leftovers

Jamaican Fried Plantains are incredibly versatile! They can be served as a sweet side dish alongside savory meals, incorporated into breakfast with eggs, or enjoyed as a delicious snack on their own. For an added twist, consider serving them with a sprinkle of cinnamon, a drizzle of honey, or alongside a bowl of your favorite dipping sauce, such as spicy salsa or garlic aioli.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place them in a skillet over medium heat for a few minutes, allowing them to crisp up again. Alternatively, you can reheat them in an oven at 350°F (175°C) for about 10 minutes. However, keep in mind that reheating may not fully restore their original texture.

Ingredients

Gather these ingredients to make delicious Jamaican Fried Plantains:

Ingredients

2 ripe plantains (yellow with black spots)
Vegetable oil for frying
Salt to taste

Make sure to choose the right ripeness for the best flavor!

Instructions

Follow these steps to whip up your Jamaican Fried Plantains:

Prepare the Plantains

Peel the plantains by cutting off the ends and slicing the skin lengthwise. Gently remove the peel and slice the plantains diagonally into about 1-inch thick pieces.

Heat the Oil

In a large skillet, heat about half an inch of vegetable oil over medium heat until shimmering. You can test the oil by dropping in a small piece of plantain; if it sizzles, the oil is ready.

Fry the Plantains

Carefully place the sliced plantains in the hot oil, ensuring not to overcrowd the skillet. Fry for about 2-3 minutes on each side until golden brown.

Drain and Season

Using a slotted spoon, transfer the fried plantains to a paper towel-lined plate to drain excess oil. While they are hot, sprinkle with salt to taste.

Enjoy your crispy fried plantains as a side or snack!

Pro Tips

To deepen the flavor, you can add a pinch of cinnamon to the sugar if you like. For a little zest, serve the fried plantains with lime or alongside a spicy dipping sauce.

Ingredient Substitutions

If you're looking for a healthier option, consider using coconut oil instead of vegetable oil for frying. Coconut oil not only adds a subtle flavor that complements the plantains but also offers a higher smoke point, which makes it great for frying. Just be mindful that this will slightly alter the taste profile of the dish.

For those who are sensitive to salt, feel free to omit it or substitute it with a low-sodium seasoning blend. This can still enhance the flavor of the plantains without overwhelming your taste buds. Additionally, you can experiment with toppings such as crumbled feta or a sprinkle of lime juice to add a refreshing twist.

Troubleshooting Common Issues

If you find that your plantains are sticking to the skillet, it’s likely that the oil temperature is too low. Always ensure the oil is sufficiently hot before adding the plantains. If they stick, carefully scrape them with a wooden spatula and let them fry until they release easily.

Another common issue is frying plantains that are either too soft or too hard. If your plantains fall apart while frying, they may be overly ripe. On the flip side, if they remain too firm, allow them to ripen a bit longer before cooking. Adjusting the thickness of your slices can also help in achieving the desired texture.

Scaling the Recipe

This recipe is easily scalable depending on the number of servings needed. For larger gatherings, you can double or triple the amount of plantains. Just remember to fry in batches to maintain that coveted crispiness. If you're making a vast amount, consider using a large, heavy-bottomed pot to accommodate more oil and plantains at once.

When scaling the recipe, keep an eye on cooking time and temperature adjustments. Larger volumes may require a slightly longer frying time, but always watch for that golden-brown color as an indicator of doneness. Being attentive will help ensure that each piece is perfectly fried, regardless of the quantity.

Questions About Recipes

→ Can I use green plantains instead?

Yes, but they will be starchier and less sweet. You'll need to adjust the cooking time as well.

→ What can I serve with fried plantains?

They are delicious with rice and beans, or as a standalone snack with salsa or guacamole.

→ How do I know when they are ripe?

Look for plantains that are yellow with some black spots. This indicates optimal ripeness for frying.

→ Can I bake the plantains instead of frying them?

Yes, you can bake them, but they won't have the same crispy texture. Brush with oil and bake at 400°F (200°C) until tender and lightly golden.