If you’re craving a sweet and savory snack or side that truly sings with tropical vibes, this Crispy Fried Plantains with Coconut Oil Recipe is exactly what you need. There’s something absolutely magical about the golden caramelized edges and tender, melt-in-your-mouth centers of perfectly fried plantains. Using coconut oil not only adds wonderful fragrance but also gives you that crisp texture that makes every bite addictive. Whether you’re a seasoned kitchen pro or a casual cook, this dish comes together effortlessly, delivering big flavor with minimal fuss.
Ingredients You’ll Need
Getting ready to make these delightful fried plantains is all about having simple, fresh ingredients that each play a key role. The magic here is in how these basic components come together to create irresistible texture, flavor, and that beautiful golden color.
- Ripened plantains: Choose ones that are yellow with black spots for natural sweetness and perfect softness after frying.
- Coconut oil: Adds a subtle, tropical aroma and helps achieve that unbeatable crispiness.
- Salt: Just a pinch to balance sweetness and enhance flavors.
How to Make Crispy Fried Plantains with Coconut Oil Recipe
Step 1: Prepare Your Plantains
Start by peeling your ripe plantains and slicing them diagonally into 1-inch thick pieces. This shape gives you more surface area to caramelize and results in those gorgeous crispy edges you’re aiming for.
Step 2: Heat the Coconut Oil
Place 1-2 tablespoons of coconut oil in a large skillet over medium-low heat. Coconut oil has a lower smoke point than some other oils, so keeping the temperature moderate allows the plantains to cook evenly without burning.
Step 3: Fry the Plantains
Arrange half of your plantain slices in the skillet in a single layer, cut side down. Fry them gently for about 4-5 minutes each side until they reach a deep golden brown and get that coveted crisp texture. Once done, repeat the process with the remaining plantains.
Step 4: Season and Serve
Transfer the fried plantains onto a plate lined with paper towels to drain excess oil. Immediately sprinkle a little salt over the top while they’re still warm to bring out the sweetness and balance the flavors perfectly.
How to Serve Crispy Fried Plantains with Coconut Oil Recipe
Garnishes
Simple is often best here, but a light dusting of freshly chopped cilantro or a squeeze of lime can add some fresh brightness. For a little extra indulgence, a drizzle of honey or a sprinkle of cinnamon works beautifully too.
Side Dishes
These crispy fried plantains are an incredible companion to bold, savory meals. They pair wonderfully with Caribbean-style grilled chicken, black beans and rice, or alongside a creamy avocado salad. They can also be served as a fun finger food or appetizer at your next gathering.
Creative Ways to Present
Try stacking the plantains with layers of melted cheese for a decadent treat, or use them as a base for a tropical bruschetta with diced mango and chili flakes. For brunch, serve them topped with a fried egg and a sprinkle of smoked paprika for a fusion twist that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to two days, though they’re always best eaten fresh and hot.
Freezing
Although you can freeze cooked plantains, the texture changes after thawing. If you want to freeze, flash freeze individual slices on a tray first, then store in a freezer bag. Reheat directly from frozen to minimize sogginess.
Reheating
To bring back the crispiness, reheat your plantains in a hot skillet with a little coconut oil or in a toaster oven. Avoid microwaving as it tends to make them soft and less appetizing.
FAQs
Can I use any type of oil instead of coconut oil?
Absolutely, but coconut oil imparts a unique flavor and helps achieve that signature crispiness for this recipe. If unavailable, try using a neutral oil with a high smoke point like vegetable or canola oil.
How do I know when plantains are ripe enough to fry?
Look for plantains that are mostly yellow with black spots; they’re sweet and soft enough to caramelize beautifully. Green plantains are starchy and better suited for other recipes.
Can I make this recipe vegan?
This recipe is already vegan since it only uses plantains, coconut oil, and salt. It’s a naturally plant-based, delicious snack!
What’s the best thickness for cutting plantains?
Cutting them into 1-inch diagonal slices is ideal. It provides the perfect balance between a crispy exterior and a tender interior.
Should I peel the plantains before frying?
Yes, definitely peel them first. The skin is tough and bitter, so removing it first ensures the best flavor and texture in your fried plantains.
Final Thoughts
This Crispy Fried Plantains with Coconut Oil Recipe holds a special place in my heart as a snack that’s simple to make yet incredibly satisfying. The combination of sweetness, saltiness, and that perfect crunch truly makes it irresistible. I can’t wait for you to try it and see how it brings a little sunny warmth to your kitchen and table. Happy frying and even happier eating!
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Crispy Fried Plantains with Coconut Oil Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Caribbean
- Diet: Gluten Free
Description
This Fried Plantains recipe features perfectly ripened plantains cooked until crispy and golden using coconut oil. A simple, delicious side dish or snack that’s easy to prepare with just a few ingredients.
Ingredients
Ingredients
- 2 ripe plantains
- 3–4 tablespoons coconut oil
- Salt, to taste
Instructions
- Prepare Plantains: Peel the ripe plantains and cut them into 1-inch diagonal pieces for even frying and appealing presentation.
- Heat Oil: Add 1-2 tablespoons of coconut oil to a large skillet and warm it over medium-low heat to ensure gentle cooking without burning.
- Fry Plantains: Place half of the plantain slices cut side down in a single layer in the skillet. Cook each side for 4-5 minutes until they turn crispy and golden brown.
- Repeat Frying: Remove the cooked plantains and repeat the frying process with the remaining plantain pieces, adding more oil if needed.
- Season and Serve: Sprinkle salt to taste over the fried plantains and serve immediately for the best flavor and texture.
Notes
- Use ripe plantains that are yellow with black spots for natural sweetness and soft texture.
- Cook on medium-low heat to prevent burning and ensure even cooking.
- Adjust the amount of coconut oil based on how many plantains you are frying to avoid sogginess.
- Fried plantains are best served fresh while hot and crispy.
