Fried Plantain

There is a reason my 2-year-old nephew calls fried plantain COOKIES!!! An irresistibly delicious side that is on almost any classic Belizean plate. It almost feels like cheating that Fried Plantains aren’t considered a dessert… I agree with my nephew!

Fried Plantain Recipe Ingredients

• 2 Large Overripe Plantains (look for dark skin, approaching fully black, for a sweeter taste)
• 1 cup vegetable oil, enough to fully cover the bottom of your frying pan
• Optional: Brown sugar for sprinkling

Instructions

1. Preheat your cast iron frying pan (Amazon).
2. Add the oil and let it fully heat up. The oil is ready when a small piece of plantain immediately starts to fry upon contact.
3. Selecting Plantains: Choose plantains with dark, almost fully black skin. The flesh inside should be soft to the touch, indicating that the starches have broken down into sugars, resulting in a sweeter plantain.
4. Slicing: With a sharp knife, slice the plantains on the bias to create oblong, angled pieces. This increases the surface area for caramelization and adds to the visual appeal. Alternatively, you can create long, thin slices against the grain for a different texture.
5. Frying: Carefully add the plantain slices to the hot oil in batches with a fryer scoop. Avoid overcrowding the pan to maintain the oil temperature and ensure even frying. Wait until the edges of the plantains turn golden and caramelize before flipping them over to cook the other side. Plantains are forgiving and won’t easily overcook, but be cautious of oil that’s too hot.
6. Draining: Once caramelized on both sides, remove the plantains from the oil and let them drain on a cooling rack or a plate lined with paper towels to remove excess oil.
7. Serving: For an extra special touch, sprinkle the hot, cooked plantains with a little brown sugar for added sweetness. This step is optional but highly recommended.

Additional Belizean Plantain Tips:

• Oil Temperature: To test if the oil is at the right temperature, you can also use a cooking thermometer. Aim for around 350°F (175°C) for the perfect frying temperature.
• Serving Suggestion: Fried plantains are incredibly versatile. Serve them as a side dish with Belizean Rice and Beans for a classic pairing or enjoy them as a dessert with a scoop of vanilla ice cream.
• This recipe is for Belizean-style plantains typically served with rice and beans. So make the slices about half an inch thick on the bias, or about 2 to 3 millimeters thick if you go the long way. This is not at all the same as plantain chips.
• Variation: For a savory twist, sprinkle the plantains with a pinch of sea salt immediately after frying. This contrasts beautifully with their natural sweetness.

Fried plantains are the perfect (and required) complement to many Belizean dishes. Belizean Rice and Beans with stewed chicken, potato salad, and topped with Belizean habanero sauce is a perfect example of this pairing made in tropical heaven.