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Puerto Rican Fried Plantains


This super simple, quick, and easy recipe is the perfect appetizer for any festive occasion or celebratory party. This Puerto Rican Fried Plantains recipes makes 20 fried plantains that are sure to feed a crowd of hungry guests. Serve with a squeeze of lime juice or just a sprinkling of sea salt to taste.

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  • 2 large green plantains
  • 4 cups cold water
  • 1 teaspoon salt, plus more to garnish
  • 1 garlic clove, minced
  • 1 cup peanut oil


Servings 20
Preparation time 5mins
Cooking time 55mins
Adapted from


Step 1

Cut off both ends of the plantains. Using a paring knife, make one long slit through the skin, from head to tail. Carefully peel the skin away from the fruit. It should separate fairly easily; use the knife to help pry it away if necessary.

Fill a medium size bowl with cups of water, then stir in the garlic and salt.

Cut the plantains crosswise into 1-inch slices. Place the rounds in a bowl with the water to soak for at least 30 minutes. Drain well on paper towels

In a medium-size skillet or dutch oven, heat 1 cup of oil to 325º. Fry the plantains in the oil for about 2-1/2 minutes on each side, until they begin to become golden, and are fork-tender. Do not let them brown. Fry them in batches, if necessary--do not overcrowd the pan.

Drain them on paper towels and allow them to cool for a couple of minutes. Then place them between two sheets of waxed paper. Gently press each piece into a 2-inch round, by hand, or using a mallet or rolling pin. They should end up being about 1/3-inch thick.

Reheat the oil to 375º, then fry the plantain slices a second time, letting them become a rich brown, crispy on the outside while still soft on the inside, about 3 minutes.

Drain them once again on paper towels, then sprinkle with kosher salt. Serve warm for a very special treat.

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