Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books
•
May 18, 2026
Golden, crisp edges with a tender center—simple, satisfying, and essential alongside a full Belizean plate.
Fried plantains bring just the right balance to a meal—slightly sweet, lightly crisp, and deeply comforting. When cooked in two stages, they develop that perfect texture: soft inside with golden, crisp edges. Whether served alongside stewed chicken and rice and beans or enjoyed on their own, they’re a staple worth mastering.
Wash and peel the plantains (4–5). Slice crosswise into ¾-inch thick rounds.
Pour oil into a deep cast iron skillet or heavy-bottom pot. Heat over medium heat. Working in small batches, fry the plantains until lightly cooked but not yet browned. Remove and drain on paper towels. Allow them to cool slightly.
Place the partially cooked plantains on a wooden cutting board.Using the bottom of a glass, gently press each piece to flatten.
Return the plantains to the hot oil, again working in small batches. Fry until golden and crisp on the outside.
Remove from the oil and drain on paper towels. Sprinkle with salt and erve warm.
Ripeness matters: Look for plantains that are yellow with a slight give—not green, not overly spotted.
Two-step frying: This is what gives you that perfect texture—don’t skip it.
Avoid overcrowding: Fry only about 5 pieces at a time (depending on your pan size) to keep them crisp.
Serve fresh: Best enjoyed warm, right after frying.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
