Fried plantains


A friend of mine asked me if I could show him how to make some fried plantains.
I promised I would but I never really got to it. So I guess I’ll redeem myself by posting the recipe online today!
Hope you get to have fun trying it out.

Preparation :  7 to 10 mns
Serves: Between 2 to 3 persons

Here’s what you’ll need:

  • 2 plantains
  • 1 cup of vegetable oil
  • 2 cups of water
  • 1/2 tbsp of salt or less


  1. Cut your plantains transversely  in diagonals/ obliques
  2. Lightly fry them for 2mns until they turn light gold.
  3. Use a tostonera or two flat surfaces (in my case, I used two saucers)  to flatten them one by one (individually)
  4. Add your salt to your water. Stir so that the salt melts. Dip your flattened plantains into the water for less than 1 mn.
  5. Then gradually add them into a deep frying pan with your preheated oil. Fry for 5 mns or less. (Be careful. Drops of oil may fly off the pan because of the water that’s on the plantains).
    I like mine crispy and golden. So I don’t overcook them nor do I put them in the oil too soon so that they don’t turn out to be too mushy.
  6. Rest your plantains on a paper towel so that the oil drains out from them.

You can enjoy your plantains with almost anything . Here’s a list:

  • Guacamole
  • Sardines
  • Griot
  • Salsa sauce
  • Shrimp sauce
  • Smoked Harreng

To name only a few…
I enjoyed mine with some fried sardines.

 Here’s an example of the tostonera. Also known as a plantain smasher


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

3 thoughts on “Fried plantains

  1. I add lemon juice to the water for extra crisp and golden color to the plantains. BTW, great blog I love it 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: