Sweet Plantain Fries

By Millie Peartree

Updated May 20, 2022

Sweet Plantain Fries
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(133)
Comments
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Like maduros or dodo, these feature ripe plantains, but the cut here gives even more room for crisp, caramelized outsides and sweet, tender insides. You want very ripe plantains, which are high in sugars that will caramelize in the hot oil. For some brightness, you could also finish this with citrus salt, or take a cue from dodo and squeeze lime juice over. Pair these with something light and spicy, like jerk salmon or a citrusy roast chicken, or something light off the grill, like a salmon or turkey burger.

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Ingredients

Yield:2 to 4 servings
  • 2 to 4very ripe, blackened medium plantains (about 6 ounces each)
  • Neutral oil, such as vegetable or canola oil, for frying
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

271 calories; 20 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 1 gram protein; 300 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)

  2. Step 2

    Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.

  3. Step 3

    Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.

Ratings

4 out of 5
133 user ratings
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Comments

Virginia DeMers

Can this be done by air frying??

HintsFromHomie

See Africanbites.com (and others) for air fryer Plantains. I think the only variation would be the size of cut. An oil fried plantain allows for crisp outside /soft inside with direct eye contact and adjustment. Not so the air fryer.

Rita

I have eaten fried sweet plantains for years and never put salt on the sweet variety. The green plantians however, cannot be fried using the above recipe.

bettikap

I love salt and these are delicious with salt!

Shawn

I used lawrys seasoned salt and adobo on them. Came out very well!

lauren

Fried in virgin coconut oil and topped with flakey salt and trader joe's cuban style citrusy garlic spice

StarFire

Wholeheartedly agree with Rita. NEVER have I ever needed to salt maduros. They are excellent just as they are out of the oil. And the riper they are before you cook them, the better!

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