Ingredients
Equipment
Method
- Choose plantains with golden-yellow skin heavily speckled with dark brown or black spots. Rinse them under cool water and pat dry with paper towels.
- Cut off both ends of each plantain with a sharp knife. Make 3 or 4 shallow lengthwise cuts through the skin without cutting into the flesh, then use your fingers to peel back the skin sections in strips.
- On a clean cutting board, slice the peeled plantains diagonally into pieces about 1/4 inch thick. Lay the slices flat on paper towels if they're wet to remove excess moisture.
- Place a large skillet over medium-high heat and add the oil. Let it warm for about 2 minutes until it shimmers and moves easily across the pan.
- Carefully place the plantain slices in the hot oil in a single layer without overcrowding the pan. Let them cook undisturbed for 3 to 4 minutes until the bottom turns golden brown and develops a caramelized edge.
- Using tongs or a wooden spoon, flip each slice carefully and cook the other side for another 3 to 4 minutes until golden brown and caramelized.
- Transfer the cooked plantain slices to a plate lined with paper towels to absorb excess oil. Work in batches with remaining slices if needed.
- While the plantains are still warm, sprinkle them evenly with sea salt, cinnamon, and cayenne pepper if using. Toss gently to coat and adjust seasoning to taste.
Notes
Serve fried plantains within 15 minutes of cooking while the exterior is still crispy. Store cooled plantains in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months. Reheat in a 350°F oven for 5 to 8 minutes to restore crispness. The key to perfect fried plantains is using plantains that are ripe enough to taste sweet but firm enough to hold their shape.