Frying Ripe Plantains


You will need 


Coconut Oil

Salt – optional 

For cinnamon plantains 

1 tbsp Cinnamon & ½ Cup Brown Sugar


This is how 

  • Peel plantains by cutting off the top and bottom stems. Using a sharp knife cut along the back of the plantains lengthways in 2 places and remove the skin
  • Cut into ½  inch round slices or ½  inch sliced on the bias (slanted) 
  • Using a frying pan, cover the base with coconut oil and allow to heat on medium
  • Using a bamboo skewer insert in hot oil, if bubble form around the stick oil is ready for frying
  • Gentle place plantains in a single layer in pan, without overcrowding
  • Fry 2-3mins on each side until golden brown or darker if desired 
  • Using thongs, remove and place on a plate lined with paper towels, to remove excess oil
  • Optional: Sprinkle with salt or toss in Cinnamon-Sugar mix




There are different stages in ripeness of plantains 

  1. Bright yellow skin including the stems, firm but slightly soft to the touch when squeezed gently 
  2. All dark skin and soft to the touch – these are naturally sweeter when fried and should be fried in a little more oil 


 Talking Points 

  1. It was served black …I don’t know why 


Smashed & Fried Green Plantains


 You will need 

Green Plantains 

Vegetable oil 



This is how 

  • Add vegetable oil to a large pot for deep frying and heat on medium heat 
  • Peel plantains and cut into 1-inch-thick slices 
  • Fry in heated oil for 5 mins on both sides 
  • Remove from heat, unto flat surface (cutting board) and smash using the back of a spoon 
  • Fry for another 2 – 3 mins on either side until light brown color forms 
  • Remove from oil into a bowl and sprinkle with salt to taste 

Talking Points 

  1. My Jamaican friend made this for me a lot. I’m not sure if this is truly a tradition with the recipe but I loved it when she made it so this is our version to share with you.