Mamta's Kitchen

Pan Fried Plantains-Easy And Tasty!

Panfried plantains

Mamta gupta


I first had fried plantain, with vanilla ice-cream, on our first trip to Costa Rica in the 1990s. They were served hot, with vanilla ice-cream. We also had them for breakfast, served alongside beans, rice and enchiladas. I tend to serve them on their own, just as they are. You can also wrap them in a chapatti or an enchilada. Serves 2

It is important to buy plantains that are very ripe, with black skin, even blacker than the picture here. Those are not rotten, they are just perfect.


  • 4 large, very ripe plantains with almost black skin

  • 3-4 tbsp. vegetable oil if choice

  • Optional-Vanilla ice-cream to serve


  1. Cut top ends of plantains and peel.

  2. Cut into inch thick pieces. You can cut them diagonally.

  3. Heat oil in a large frying pan to medium-high. The oil should bubble around the plantain when ready. So try with one piece first.

  4. Place slices of plantains and cook, turning them gently once or twice.

  5. Once they begin to brown, reduce heat to low and continue to cook, turning from time to time, until all slices are soft and dark golden brown, see picture-6?7 minutes.

  6. Transfer to a serving plate. I serve them as they are, while still popping hot. You can sprinkle with salt or sugar. Or, serve while still hot, with Vanilka ice-cream. Serves 2

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