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Loading...A beloved Nigerian classic, soft fried sweet plantain is made with very ripe plantains sliced on the bias and gently pan-fried until tender, sweet, and lightly caramelized at the edges. It is enjoyed as a side dish with rice and stew, alongside eggs at breakfast, or simply as a sweet snack any time of day.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 40 gCarbs
- 3 gFiber
- 22 gSugar
- 1.5 gProtein
- 150 mgSodium
- 500 mgPotassium
- 10 mgCalcium
- 0.7 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the plantains
- 4 large very ripe plantains (skin mostly black with yellow patches)
- 1 cup neutral vegetable oil, for shallow frying
- 1/4 teaspoon fine salt, optional
Directions
- Peel the plantains by slicing off both ends, then make a shallow lengthwise cut through the skin and pull it away from the flesh with your fingers or a small paring knife.
- Slice each plantain on a sharp diagonal into pieces about 1/2 inch thick so they hold their shape and cook evenly.
- Heat the oil in a heavy 10-inch skillet over medium heat until it shimmers and a test plantain slice sizzles gently on contact.
- Lay the plantain slices in a single layer in batches so the pan is not crowded; gently nudge them flat with a spatula.
- Fry the first side for 3 to 4 minutes until deep golden, then carefully flip each piece and fry the other side for 2 to 3 minutes until the plantains are fork-tender, soft through the center, and caramelized at the edges.
- Transfer the fried slices with a slotted spatula to a paper-towel-lined plate to drain off excess oil, then sprinkle lightly with salt if using.
- Serve the plantains warm on their own as a snack, or alongside rice, stew, fried eggs, or a peppered tomato sauce.
- Rest the oil for a minute between batches and keep it at medium so the slices soften fully before browning.
Cook’s Notes
- Use plantains that are completely black-skinned for the sweetest, softest result; firmer yellow plantains will stay starchy and chewy.
- Keep the heat at medium; too hot and the slices will brown before the centers become tender, while too cool and they will absorb excess oil.
- For a more traditional color and flavor, fry in red palm oil or a 50/50 blend of palm oil and vegetable oil.
- Best eaten fresh and warm; any leftovers can be reheated briefly in a dry skillet over low heat until just softened.
- Pairs especially well with Nigerian jollof rice, egg sauce, akara, or grilled fish.
