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Almost Fried Plantains - Virtually Fat Free

This is more a technique than a recipe per se. However, if you love the taste of fried sweet plantains but don't want all the fat, this is the way to go. For those less familiar with plantains, they would best be described as a cooking banana. These pair well with almost and Caribbean entree. For the best results, make sure you have a really ripe plantain one that is all yellow with a good number of brown spots. Though I have portioned this as a half plantain per serving, one could easily eat a whole one alone.

5.0 · 22 reviewsRecipe card by justcallmetoniEditorial by recipesvibrant · Updated October 13, 2026
FruitCaribbeanLow ProteinVeganLow CholesterolHealthy
Almost Fried Plantains - Virtually Fat Free

Total time

7 min

Servings

2

Calories

109.2

Category

Tropical Fruits

Craving the sweet, caramelized perfection of fried plantains without the heavy oil? Our 'Almost Fried' Plantains recipe delivers that signature tropical flavor and golden texture using a smart, low-fat cooking technique. Perfect as a quick Caribbean-inspired snack or a healthy side dish, this recipe is naturally vegan, low in cholesterol, and ready in under 10 minutes.

Ingredients

Makes 2 servings

  • 1 plantain
  • 1/4 - 1/3 water

Method

  1. Peel plantain and slice 1/4 inch thick on a slight diagonal. This will give you oblong slices that are easy to handle while cooking.

  2. Using medium-high heat, pre-heat a non stick skillet.

  3. Place plantains in a single layer in the pan. Add water just until it covers the bottom half of the plantains.

  4. Reduce heat a small amount and cook 2 or 3 minutes until the water evaporates. Your plantains should begin to have a softer texture and more translucent quality.

  5. Lightly spray the tops of the plaintains with cooking spray and turn over. Cook an additional minute or so until you get a lovely, slightly crispy brown exterior on the plantains.

  6. Give the tops another quick spray of oil and turn over again. Cook the first side a minute or so until it too has browned a bit.

  7. Stop eating the plantains while you're cooking. :-).

  8. Serve.

Cook's notes

  • Choose plantains with plenty of black spots for the sweetest, most caramelized results.
  • Use a high-quality non-stick pan to ensure the plantains brown without sticking, even with minimal oil.
  • Keep the heat at medium-low to allow the natural sugars to caramelize slowly without burning the exterior.

Easy swaps

  • Use coconut oil spray instead of olive oil for an authentic tropical flavor profile.
  • Sprinkle with a pinch of sea salt or cinnamon depending on whether you prefer a savory or sweet side dish.
  • If you prefer a crispier texture, you can add a tiny splash of water to the pan to steam-soften them before the final sear.

Frequently asked

Are these plantains as crispy as deep-fried ones?

While these are 'virtually fat-free,' they focus on caramelization rather than deep-fried crunch. They have a tender, golden exterior that is significantly healthier than traditional methods.

How do I know when my plantains are ready to cook?

For the best flavor, your plantains should be yellow with significant black patches on the peel. If they are completely yellow or green, they will be starchy rather than sweet.

Is this recipe suitable for a low-protein diet?

Yes, plantains are naturally very low in protein, making them an excellent choice for those managing specific dietary intake requirements.

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