If you’re craving a snack or side that’s irresistibly golden, sweet, and packed with tropical vibes, then this Crispy Fried Plantains with Coconut Oil Recipe is exactly what you need. These fried plantains achieve the perfect balance of caramelized sweetness and crunchy edges thanks to the magic of coconut oil, making each bite a delightful dance of flavor and texture. Whether you’re new to plantains or a seasoned fan, this recipe will quickly become one of your favorite quick treats or accompaniments.
Ingredients You’ll Need
Keeping things simple is the key here, and you’ll be amazed at how just a few ingredients come together to create such a stunning dish. Each element plays a crucial role, from the ripeness of the plantains to the coconut oil that elevates the flavor and overall crispiness.
- 2 ripe plantains: Choosing plantains that are nicely ripened ensures a naturally sweet and tender inside that crisps up beautifully.
- 3-4 tablespoons coconut oil: Coconut oil not only contributes to the crisp texture but also infuses a subtle tropical aroma that perfectly complements the plantains.
- Salt (to taste): Just a pinch of salt at the end helps to accentuate the sweetness and round out the flavor perfectly.
How to Make Crispy Fried Plantains with Coconut Oil Recipe
Step 1: Slice Your Plantains
Start by peeling your ripe plantains and cutting them into 1-inch diagonal slices. This shape isn’t just pretty to look at, it helps create more surface area that crisps up deliciously when fried.
Step 2: Heat the Coconut Oil
Place 1-2 tablespoons of coconut oil in a large skillet and warm it over medium-low heat. Coconut oil’s medium smoke point lets you fry gently without burning, which is key to achieving golden, crispy plantains with tender centers.
Step 3: Fry in Batches
Arrange half of the plantain slices cut-side down in a single layer on the skillet. This ensures each piece gets maximum contact with the hot oil and crisps evenly rather than steaming.
Step 4: Cook Until Golden and Crispy
Let the plantains cook undisturbed for 4-5 minutes before flipping. Patience here allows a crunchy crust to form. Once golden on both sides, set those pieces aside and repeat the frying process with the remaining plantains.
Step 5: Season and Serve
Sprinkle your crispy fried plantains with salt to taste—this simple step transforms them from sweet to sweet-savory, delivering that addictive flavor combo everyone loves.
How to Serve Crispy Fried Plantains with Coconut Oil Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a drizzle of lime juice can add a refreshing twist that brightens the richness of the fried plantains. For a bit of heat, a dash of chili powder or a side of spicy dipping sauce can turn them up a notch.
Side Dishes
These plantains make a fantastic side to just about any Caribbean or Latin meal—think grilled chicken, black beans and rice, or fish tacos. Their sweet and crispy profile offers a wonderful contrast to savory mains.
Creative Ways to Present
For a fun party platter, serve Crispy Fried Plantains with Coconut Oil Recipe alongside small bowls of guacamole, salsa, or even a creamy garlic aioli. You can also layer them on top of salads or grain bowls for added texture and flair.
Make Ahead and Storage
Storing Leftovers
If you manage to keep some leftovers (which might be tough), store the fried plantains in an airtight container in the refrigerator for up to 3 days. Reheat them sooner rather than later for the best texture.
Freezing
For longer storage, you can freeze the fried plantains. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will keep well for up to 2 months.
Reheating
To bring back that gorgeous crisp, reheat plantains in a hot skillet with a little coconut oil or in a toaster oven rather than the microwave. This keeps them from getting soggy and maintains that perfect crunch.
FAQs
Can I use any oil instead of coconut oil?
While olive or vegetable oil can work, coconut oil adds a distinct flavor and helps get the plantains extra crispy with a subtle tropical note you won’t want to miss.
How do I know when my plantains are ripe enough?
Look for plantains with yellow skins speckled with black spots; they’ll be softer and sweeter, which is ideal for frying.
Should I use green plantains for this recipe?
This recipe shines brightest with ripe plantains. Green ones are starchier and best suited for savory preparations like tostones.
Can I make the fried plantains vegan?
Absolutely! This recipe is naturally vegan as it uses coconut oil and plantains—no animal products needed.
How do I get the plantains crispy without burning them?
Frying over medium-low heat and being patient allows the plantains to cook evenly and develop a golden crust without burning.
Final Thoughts
There’s something truly joyful about making Crispy Fried Plantains with Coconut Oil Recipe at home—it’s simple, satisfying, and brings a burst of sunshine to any meal or snack time. Once you try these, you’ll wonder how you ever lived without this sweet, crispy delight on your plate!
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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
Description
This Fried Plantains recipe offers a delicious and simple way to enjoy ripe plantains cooked to golden, crispy perfection in coconut oil. Perfect as a side dish or snack, the sweet, tender interior contrasts beautifully with the caramelized exterior, enhanced with a sprinkle of salt to taste.
Ingredients
Ingredients
- 2 ripened plantains
- 3–4 tablespoons coconut oil
- Salt, to taste
Instructions
- Prepare Plantains: Cut the ripened plantains into 1-inch diagonal pieces to maximize surface area for crispiness and ensure even cooking.
- Heat Oil: Add 1-2 tablespoons of coconut oil to a large skillet and warm it over medium-low heat, preparing to fry the plantains gently and evenly.
- Cook Plantains: Place half of the plantain pieces cut side-down in a single layer in the skillet. Cook each side for 4-5 minutes until golden brown and crispy, then flip and repeat for the other side. Repeat this process with the remaining plantains using the remaining coconut oil.
- Season and Serve: Once cooked, remove the plantains from the skillet, sprinkle with salt to your liking, and serve warm as a tasty side dish or snack.
Notes
- Use ripened plantains (yellow with some black spots) for natural sweetness and optimal texture.
- Adjust coconut oil quantity as needed to ensure the plantains fry evenly without burning.
- Cook on medium-low heat to avoid burning the exterior while allowing the inside to soften and caramelize.
- Optional: serve with a dipping sauce like garlic mayo or a spicy salsa for extra flavor.
