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Shared by Christina Whittaker

Fried Sweet Plantains

Yield: 4 servingsTime: 20 minutes

Shared by Christina Whittaker

Fried sweet plantains served on light pink platter.
Photographer: Armando Rafael. Food Stylist: Jennifer Ophir. Prop Stylist: Vanessa Vazquez.

Fried Sweet Plantains

Yield: 4 servingsTime: 20 minutes

Family Journey

Old Harbour Bay, JamaicaBronx, NYDavie, Florida
Brooklyn, NY

“I didn’t eat fried plantains until I was an adult,” shares Christina Whittaker, the Operations Manager at JFS. “But now I love them!” Although her grandmother served them frequently, Christina was averse to bananas, and only discovered her appreciation for them when she was older. Now she makes them herself, frying them up several times a year for special occasions. Use extra ripe plantains for the best flavor and texture. 

Read more about Christina’s family in “Finding Identity at a Jamaican Shabbat Table” and try her recipes for steamed red snapper with pumpkin and okra, oxtail stew and coconut gizzada tartlets.


  • 4 large, extremely ripe plantains (the peels should be close to back and the plantains should be soft)
  • 1 ½ cups avocado oil 
  • Sea salt, for serving 


  • Step 1

    Trim the ends of the plantains and peel them. Cut the plantains into diagonal, 1” slices. 

  • Step 2

    Heat the oil in a large skillet over medium-high heat. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready.

  • Step 3

    If it doesn’t, wait another minute and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1-2 minutes per side.

  • Step 4

    Reduce heat to low and continue to cook, turning occasionally until soft and deep golden brown, 6-8 minutes. Transfer to a paper towel-lined sheet tray and season liberally with sea salt. Serve hot.