About this recipe

Golden, caramelized fried plantains are a Caribbean staple that transform ripe, sweet plantains into tender, crispy-edged bites with a rich, almost candy-like flavor. Pan-fried in oil until deeply golden on each side, these are the perfect sweet-savory side that pairs beautifully with rice and peas, jerk chicken, or oxtail. Simple, fast, and absolutely irresistible.

Instructions

1. 1

   Choose plantains that are very ripe — the skin should be mostly black or heavily spotted yellow-black. Peel and slice them on a diagonal into ½-inch thick pieces. If using, sprinkle the slices lightly with brown sugar and a pinch of cinnamon.

2. 2

   Pour the vegetable oil into a large skillet and heat over ^[medium heat] until shimmering, about 2–3 minutes. The oil should be about ¼ inch deep. To test readiness, drop a small piece of plantain in — it should sizzle immediately.

3. 3

   Working in batches to avoid crowding, add the plantain slices in a single layer. Fry undisturbed for 2–3 minutes until the bottom is deep golden brown and caramelized. Flip with tongs and fry the other side for another 2–3 minutes. The edges should be crispy and the center soft.

4. 4

   Transfer the fried plantains to a plate lined with paper towels to drain excess oil. Immediately sprinkle with fine sea salt and cayenne pepper (if using). Repeat with remaining batches, adding more oil if needed.

5. 5

   Arrange on a serving platter and finish with a squeeze of fresh lime juice and a scatter of chopped cilantro if desired. Serve hot alongside rice and peas, jerk chicken, or any Caribbean main.