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Fried Plantains

A classic side-dish served with almost every meal in Caribbean culture.

My family is from Haiti and a meal will never be complete without a side of plantains. Plantains are so versatile and there are plenty of ways to prepare this dish. One of my favorite methods of preparation frying them!


  • I typically pick out semi-ripe plantains to fry. You will know they are semi-ripe when they are semi green/yellow with some dark spots.

  • I tend to fry plantains using grapeseed oil (grapeseed oil has a moderately high smoking point making it perfect for frying)

  • When smashing plantains you can either use a plantain smash or two flat plates!


1 Plantain

1 Cup of Grapeseed Oil

1 Tablespoon of Garlic Powder

1 Cup of Water

Salt to Taste


Cut the ends off both sides of the plantain. Using a knife make a long incision down the side of the plantain. Peel the plantain.

Next cut the plantain into 3/4 inch slices.

Next heat grapeseed oil in a skillet on medium-high heat. Meanwhile, in a bowl mix garlic powder and water.

When the oil is heated, add the plantain pieces and fry for about 2 minutes on each side or until it turns golden brown.

Remove plantain, and strain oil on a paper towel.

Next, use a plantain smasher or two plates to smash the plantains. Afterward, dip the plantains in the garlic water.

Fry again for about 1-2 minutes on both sides or until crispy.

Remove plantain, and strain oil on a paper towel.

Sprinkle with salt and serve!

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