Bronzed fried plantain slices with lime wedges and lime zest

Recipe

Fried Plantain with Lime

Published 09 October 2026 · Updated 11 October 2026

Ripe plantain fried in two batches until bronzed and caramelised, then sharpened with lime and a pinch of salt. Shallow-frying keeps the slices golden at the edges while the centre turns soft and sweet.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 10 min
Cook 19 min
Total 29 min

Timing: The ten-minute prep covers peeling, slicing and drying. Heating, frying and reheating the oil are separate hob stages; no resting time is claimed.

Ingredients

Adds 2 items across 1 products — £4.00 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Neutral oil — 250ml for shallow-frying both batches; most remains in the pan
  • Lime — 1, zested and juiced
  • Salt — to taste

Method

Prepare the plantain

Choose plantains with yellow skin and black patches. Peel and slice diagonally into 1cm pieces; pat dry.

Heat the oil

Pour the oil into a wide frying pan to a depth of about 5mm. Allow 5 minutes over medium heat until a test piece sizzles steadily without smoking.

Fry in two batches

Fry half the plantain for 3 minutes per side until bronzed and caramelised, turning once. Drain on kitchen paper, allow 2 minutes to bring the oil back to temperature, then fry the second batch for 3 minutes per side.

Season and finish

Season while warm with salt and lime zest. Serve with lime wedges or squeeze over the juice just before eating.

Serving Suggestion

Serve alongside jerk chicken, pepper pot or rice and peas.

Frequently Asked Questions

How ripe should plantain be?

Yellow skin with plenty of black patches gives a sweet centre and caramelised edges.

Why fry in batches?

Crowding lowers the oil temperature and makes the plantain soft rather than bronzed.