Jamaican Fried Plantains

Name: Jamaican Fried Plantains
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 ripe plantains; Vegetable oil for frying; Salt to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican fried plantains at home! Each bite is a delightful combination of crispy edges and sweet, tender centers. The key to achieving the perfect fry lies in selecting ripe plantains—those that are mostly yellow with a few black spots. When cooked, they transform into a wonderful side dish or snack that brings a taste of the Caribbean right to my kitchen. I can’t wait to show you how easy and delicious this recipe is, making it a staple in my cooking rotation!

Created by

Marina Lowe

Last updated on 2026-01-06T00:31:18.740Z

When I first tasted Jamaican fried plantains on a trip to the Caribbean, I knew I had to recreate them at home. The sweetness of the plantains paired with that perfect golden crisp speaks to my love for vibrant flavors and textures. I carefully experimented with frying times and temperatures, and I found that cooking them in hot oil for just a couple of minutes on each side yields the best results.

Another secret I learned is to slice the plantains at an angle, which increases the surface area for that delicious fry. This not only enhances their flavor but also gives them more crunch. Now, I enjoy them as a side dish with rice and beans or as a tasty snack all on their own!

        Why You'll Love This Recipe
        Sweet and savory flavor contrast that’s totally addictive
Crispy outside while remaining tender on the inside
Easy to make with just a few ingredients and minimal prep

      

Choosing the Right Plantains

To achieve the best flavor and texture in your Jamaican fried plantains, selecting the right plantains is crucial. Look for plantains that are mostly yellow with a few black spots; this indicates they are ripe and ready for frying. Unripe plantains will be too starchy and firm, resulting in a less flavorful dish. If you can’t find ripe ones, you can let them sit at room temperature for a few days until they develop the right color.

Another important factor is your slicing technique. Cutting the plantains diagonally not only provides a larger surface area for frying, leading to a crispier texture, but also enhances their visual appeal on the plate. Make sure to slice them about 1-inch thick; thinner slices can become too crispy and lose their tender center.

Perfecting the Frying Process

When frying your plantains, the oil temperature is essential to ensure that they cook evenly and develop a beautiful golden brown color. Keep your oil heated to medium, ideally around 350°F (175°C). If the oil is too hot, the outside may burn before the inside is fully cooked, while oil that is too cool can result in greasy plantains. To maintain the temperature, avoid adding too many slices at once; fry in small batches instead.

While frying, keep an eye on the plantains and turn them as necessary. Look for a golden brown color on the edges, which usually takes about 2-3 minutes per side—perfect for achieving that crispy outside while ensuring the inside remains tender. If you notice that they start to brown too quickly, reduce the heat slightly to prevent burning.

Ingredients

Gather these simple ingredients before you start:

Ingredients

2 ripe plantains
Vegetable oil for frying
Salt to taste

Make sure to use ripe plantains for the best sweetness!

Instructions

Follow these steps to make the perfect Jamaican fried plantains:

Prepare the Plantains

Peel the plantains by cutting off the ends and making a shallow slit along the skin. Carefully remove the skin and slice the plantains diagonally into about 1-inch thick pieces.

Heat the Oil

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot but not smoking. You can test the oil by dropping in a small piece of plantain; it should sizzle.

Fry the Plantains

Once the oil is ready, add the plantain slices in batches without overcrowding the pan. Fry for about 2-3 minutes per side until they are golden brown.

Drain and Season

Remove the fried plantains with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they're still hot.

Enjoy your crispy Jamaican fried plantains as a savory snack or a delightful side!

Pro Tips

For extra flavor, consider adding a sprinkle of cinnamon or paprika to the plantains right after frying.

Storing and Reheating

If you have any leftover fried plantains, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. However, keep in mind that refrigeration may affect their texture, making them less crispy when reheated. To enjoy them again, reheat in a skillet over medium heat, adding a little oil until they are warmed through and regain some of their crispiness.

For meal prepping, consider frying the plantains in advance and storing them separately from any dipping sauces or dressings. This keeps them fresher, allowing you to serve them as a quick snack or side dish without extensive cooking each time.

Serving Suggestions and Variations

Jamaican fried plantains are incredibly versatile and can be served in a variety of ways. They pair wonderfully with dishes like jerk chicken, rice and peas, or even as part of a colorful salad. Consider serving them with a drizzle of lime or a sprinkle of fresh herbs like cilantro to enhance their tropical flavor. For a unique twist, try pairing them with a zesty dipping sauce such as a garlic aioli or a spicy mango salsa.

If you’re looking for variations, you can alter the seasoning by adding spices like cayenne pepper for an extra kick or garlic powder for an added depth of flavor. Alternatively, for a sweeter take, sprinkle the cooked plantains with cinnamon sugar while they're still warm—they make a delightful dessert or sweet treat!

Questions About Recipes

→ Can I use green plantains?

Green plantains are firmer and will have a more starchy texture when fried, making them less sweet but still delicious.

→ What oil is best for frying?

Vegetable oil, canola oil, or any oil with a high smoke point works well for frying plantains.

→ Can I bake the plantains instead of frying?

Yes, you can bake them, but they won't achieve the same crispy texture. Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

→ How do I store leftover fried plantains?

Store leftovers in an airtight container in the refrigerator for up to 2 days, and reheat them in a skillet to regain some of their crispiness.