← Back to Search Results
pan-frying Latin American, Mexican
Sweet Fried Plantains

Photo by: Joseph De Leo
Comments: 0


Plantains are often fried when they are green and underripe. In Puerto Rico these are called tostones, in Mexico plátanos fritos. They are first fried in slices, then flattened with a pan or mallet and fried again. Another popular Puerto Rican plantain dish is maduros or amarillos, sliced ripe plantains fried in oil. This recipe also uses ripe plantains but they are rolled in fresh bread crumbs to create a crispy exterior. Although quite a bit of oil is called for in this recipe, the plantains absorb only a small portion of it. They are good served with a dipping bowl of hot sauce.

Yield: Makes 16 fried slices


  • 2 yellow or black medium-ripe plantains
  • 6 slices white or whole-wheat sandwich bread
  • ½ teaspoon fresh-ground black pepper
  • ½ cup canola oil or corn oil
  • Salt to taste


1. Cut 3 slits down the length of each plantain skin, without cutting into the flesh. Cut the ends off the plantain, then peel away the skin in 3 long strips. Cut each plantain diagonally into 8 pieces.

2. Cut the crusts off the bread slices. Lightly toast the bread, then either chop it fine or whirl it in a food processor to make bread crumbs. Put the bread crumbs onto a large plate, and stir in the pepper.

3. In a large skillet, heat the oil over medium-high heat. Dredge the plantains in the bread crumbs, pressing the plantains into the crumbs so they stick. When the oil is hot, add one plantain slice. If it burns on the bottom after 10 seconds or so, then the oil is too hot; adjust the heat as necessary. Add as many plantain slices as will fit in the pan without crowding. When the slices are golden brown on the bottom, turn them over. Cook them until they are golden on the other side. With a slotted spoon, transfer the fried plantains to paper towels. Continue cooking until all of the slices are fried, keeping the cooked slices in a warm oven for up to 20 minutes, if necessary.

4. Salt the fried plantains, and serve them immediately with a small bowl of your favorite hot sauce.

© 1997 Didi Emmons

Note from Cookstr's Editors

Nutritional information is based on 1 slice per serving, and includes 1 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

112kcal (6%)
15mg (1%)
4mg (7%)
13mcg RAE (0%)
0mg (0%)
137mg (6%)
1g (3%)
7g (11%)
0mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?