Fried Plantains Recipe

Fried plantains - Dr. Axe

You’ve likely seen plantains before, although you might not have recognized it as one — they look similar to bananas. But this delicious tropical fruit deserves to be in your kitchen on its own merits. Plantains are much sweeter than bananas and full of vitamins, especially vitamins A and C. They’re also loaded with potassium and are high in fiber, keeping your digestion system running, ahem, smoothly.

If you’re ready to add plantains to your menu but aren’t sure how, you’re in luck. My Fried Plantains recipe is super simple and so delicious. It makes an excellent side or a quick snack. Let’s get these fried plantains ready!

Fried plantains step 1 - Dr. Axe

Start by heating a tablespoon of coconut oil in a skillet over medium-high heat. While it warms up, diagonally slice the plantains about a half-inch thick.

Pay attention here: if the slices are too thin, the plantains will burn quickly, but if they’re too thick, the “face” will brown while the middle stays raw. At a half-inch thick, they’ll be just right (and Goldilocks approved).

Fried plantains step 3 - Dr. Axe

Add the plantains to the pan and sprinkle with cinnamon. Let the slices cook for 10–15 minutes before flipping and sprinkling the rest of the cinnamon on top. Cook for another 10–15 minutes or until the fried plantains are cooked through. That’s all there is to it!

Fried plantains recipe - Dr. Axe

Fried plantains are yummy served hot but still tasty cold — and they reheat beautifully. Try serving them alongside a spicy chicken and rice dish or as a snacking alternative to popcorn or crackers and hummus. Plantain recipes are versatile, unique and delicious. You won’t mistake them for a banana again!


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Fried Plantains Recipe

Total Time: 12 minutes
Serves: 2

Ingredients:

  • 2 ripe plantains
  • 1 tablespoon coconut oil
  • 2 teaspoon cinnamon, divided

Directions:

  1. Heat a large skillet over medium-low heat.
  2. Peel and diagonally slice the plantains into 1/2-inch slices.
  3. Add the coconut oil to the heated pan, allowing it to melt.
  4. Add the plantains to the pan. Sprinkle 1 teaspoon of cinnamon evenly over the plantains. Allow plantains to cook for 5-6 minutes. Flip, sprinkle the rest of the cinnamon and let cook for another 5-6 minutes.

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25 Comments

    • Laura on

      I get mine at my local Mexican grocery store. Very common there, but I have seen them in the other grocery stores. They look just like large bananas. They get sweeter as they age and turn brown, then black. You can fry them up when they are light and they taste similar to potatoes or wait until they are dark and sweet and use them like a dessert. They have completely replaced french toast in our house.

      Reply
  1. Ruth on

    Does anyone know how to select the best plantains for frying at the supermarket? In the past, I have tried to bake plantains, and they turned out like bricks. Someone suggested that I didn’t buy the right kind or maybe they weren’t ripe.

    Reply
  2. Juj on

    I fried mine for about 6 min per side and even then some were darker than I’d like. 10-15 min per side would have tended black crisp slices. Delicious though!

    Reply
    • Nancy Sanchez on

      Green Plantains can be peeled to be made into chips by frying them. Can also be cooked in broth to help with stomach problems.
      Ripe plantain (yellow,soft and black spots)can be peeled, sliced and fried to go with chicken, beef bean dishes. Also, it can be peeled left in one piece to be baked until darker but not burnt-it will be sweeter. It can be served with chicken, bean, and beef dishes.
      I like it as I can get it in Asian markets or Mexican stores. If I eat it whole, I like to open it in the middle, a bit of butter with some white cheese!!!

      Reply
    • Shannon on

      Dr. Axe I’m sure was trying to give a healthy, simple way of frying these. Coconut oil is the healthiest to cook with. In my opinion, if you don’t like coconut oil then avacado oil or sesame oil will still remain healthy. If none of those, extra virgin olive oil will do.

      NOTE: If buying coconut oil, look for the UNREFINED and COLD PRESSED. This way, it was not refined in a factory and lost some of its healthy properties. Cold pressed means no heat was used. Still in its natural state. It’s a little more expensive than refined, but MUCH healthier, and smells/tastes better. HTH :)

      Reply
  3. Suruj on

    Add sour cream and honey to the plantain when done coking. Also make sure the plantain has a yellow color skin tone. When it’s green in color it wouldn’t be tasty.

    Reply
  4. Deyanira on

    I am from the dominican republic and this is something we regularly eat whether is green plantains or the ripped ones
    We make them in deferent ways

    Reply
  5. Michele on

    My family is from Cuba. For green plantains, we cut 1/2 in. thick, fry in olive oil (covered 1/2 way in oil ) until they turn pale yellow, flip fry the other side. Take them out of oil, put on a paper bag, and smash gently (with your fist, bottom of a mug) so the spread out. Then brown them in the oil. Dry on paper towel. Add salt when cool. Or you can grate them , ( shredded grated, or thin sliced ) fry in little oil, salt when cooled. Salty Banana chips called Tostones and can be eaten as a snack, or paired with a meal.

    Reply
  6. Cheri Cywinski on

    I have never been able to cook these at the right time. I was told to wait until they turn black to do them, however I see you are doing them when they are yellow like a just ripe banana. I love these things and SOOOO want to cook them to taste like I have sampled them. Might you post another picture o two of what they look like when they are ready to be cooked?? Thanks so much!

    Reply
  7. Nancy Sanchez on

    Plantains are much like bananas. When they are green, we peel them, cut 1/4″ , fry and make chips. Also, we make plantain soup.
    When the plantain becomes yellow and softer, we slice it to fry it or we bake it whole to accompany chicken, beef, bean dishes.
    Do not eat a whole one since they very high in calories.
    I am too from South America and plantains are my favorite food.

    Reply
  8. John on

    If I remember correctly, bananas are sweeter than plantains. That is why you need to let the skin get pretty black. I have eaten them several times and the flavor is more subtle than a banana, kind of like a dried banana.

    Reply

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