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Fried plantains can be served as part of fritay (fried meat, sweet potatoes, fried breadfruit, akra (malanga fritters), etc…) or it can be a side dish alongside rice and beans.


  • 7 Plantains
  • 6 Cups of water
  • 2 Tsp. Salt
  • 1 Tsp. Vinegar or Sour orange juice
  • 20 oz. oil
  • 1 Plantain press (or the bottom of a plate or cup)


In a large bowl, mix the salt, vinegar or sour orange juice and water. The vinegar or sour orange juice will give the plantains a nice color. Then peel the plantains and cut into 4 or 5 pieces diagonally. Let the plantains soak for a few minutes.

In a pot, heat up the oil for a few minutes on medium heat, then add the plantains. Let each side cook for approximately 5 minutes each for a total of 10 minutes. Remove the plantains and place in a place on top of paper towels to absorb any excess oil. Press each piece of plantain with a plantain press or you can use the bottom of a cup or plate.

Dunk each piece of plantain in the salt water and refry each piece of plantain for about 2 minutes on each side for a total of 4 minutes on medium heat. For crunchy plantains, use medium to high heat but watch plantains closely because they could be ready in as little as one minute. Remove from oil and place on a place on top of fresh paper towels to absorb any excel oil. Do not use the same paper towels you used before pressing the plantains.

Serving: 5-8 people.

* Serve your fried plantains with fried meat and Pikliz. Also served with rice and beans.