Pan Fried Plantains | Easy Plantain Recipe
These pan-fried plantains are easy to make side dish ready in less than 15 minutes, with a caramelized and crispy texture on the outside and a soft melt-in-mouth texture inside. Ripe and sweet yellow plantains taste the best with this recipe.
Servings: 6
Calories: 168kcal
Equipment
- Nonstick pan or skillet
Ingredients
- 3 Ripe plantains
- ½ to 1 teaspoon Cayenne powder / Red Chile Powder
- Salt to taste
- 3 tablespoon Coconut oil or Canola oil (approx) Use butter or ghee for rich flavor
- Pepper powder, to taste (optional)
- ⅛ teaspoon Turmeric powder (optional)
Instructions
How to peel plantains?
- Wash and peel the plantains by cutting off ½ inch of both ends. Next, create a slit down the side of each plantain.3 Ripe plantains
- To remove the peel, peel it off from side to side, rather than lengthwise, and use a knife to loosen the edge if necessary. Finally, cut the peeled plantains into circles or rectangles, or even diagonally, depending on your preference, with a thickness of either ¼ or ½ inch.
How to cook plantains?
- Add the sliced plantains, chile powder, salt, and any other seasoning and toss until coated.½ to 1 teaspoon Cayenne powder / Red Chile Powder, Salt to taste, Pepper powder, to taste (optional), ⅛ teaspoon Turmeric powder (optional)
- Heat a nonstick pan on medium flame and drizzle oil.3 tablespoon Coconut oil or Canola oil (approx)
- Add the plantains to the pan and drizzle oil, and pan-fry them on one side until they reach caramelized brown color. Approximately 2 to 3 minutes on medium to medium-low flame. Do not overcrowd the pan.
- Flip and cook on another side for another 1 to 2 minutes. Drizzle oil if needed.
- Transfer it to the plate and repeat it for the remaining plantains. Serve hot, and enjoy.
Notes
- If the plantains are not ripe, then this dish will not taste sweet but more starchy, like a potato. If you want caramelize sweeter plantains then, use yellow or overripe plantains.
- The plantains will burn quickly if the pan is too hot. So I highly recommend pan frying in medium to low flame.
- Do not add too much oil or butter. Drizzle as needed. Too much oil will make your plantains soggy.
- Depending on the intensity of the flame and thickness of the pan, the time it takes to caramelize may vary, but don't be in a rush or don't increase the flame. It will burn.
- You can sprinkle some salt and ignore all of the spices. It will still taste amazingly delicious.
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 197mg | Potassium: 437mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1015IU | Vitamin C: 17mg | Calcium: 3mg | Iron: 1mg