Fried Plantains

byYewande Komolafe| PUBLISHED Mar 23, 2010 8:00 AM
Fried Plantains

SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin.

Yield: serves 4


  • Canola oil, for frying
  • 2 medium ripe sweet plantains, peeled and cut into 1" pieces
  • <sup>1</sup>⁄<sub>2</sub> red onion, finely chopped
  • Kosher salt, to taste


  • Pour oil to a depth of 2" in a 5-qt. Dutch oven over medium-high; heat until a deep-fry thermometer registers 375°. Add the plantains and cook, stirring occasionally, until deep golden brown, about 5 minutes. Using a slotted spoon, transfer plantains to paper towels. Season with salt, transfer plantains to a serving bowl, and toss with the onions. Serve hot or at room temperature.