Fried plantains

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Starchy semi-ripe plantains, which are available in most supermarket produce sections and look like oversize bananas, make a crisp, comforting accompaniment—my daughter likes swishing them into pooling sauce on her plate.


  • Vegetable oil
  • ¼ cup (30 g) rice flour
  • 2 large plantains, yellow with some black spots
  • Salt


Morning or Evening

Get everything ready for plantain frying: Put a large sauté pan on the stove and add enough oil to cover the bottom by about inch (3 mm). Line a cutting board and a plate with paper towels or brown paper and set them near the sauté pan. Find a heavy object (such as a sturdy drinking glass or canning jar) that you can use to flatten the plantain rounds. Put the rice flour in a bowl.


Cut a slit in the peel of each plantain all the way down the length of the fruit, then cut the fruit cross-wise into rounds ¾ inch (2 cm) thick and peel off the peel from each round (this is easier than peeling the whole thing at once, banana-style). Put the rounds in the rice flour and toss to coat. Heat the oil in the sauté pan over medium heat until it shimmers. Put the rounds in the oil and cook until nicely browned, about 3 minutes per side. Using tongs, transfer the plantains to the paper-lined cutting board, then use the heavy object to smash each plantain round to about ¼ inch (6 mm) thick. Return them to the hot oil briefly to brown again over medium heat, then transfer to the paper-lined plate, sprinkle with salt, and serve.