📝 About This Recipe
Banana da Terra Frita is a quintessential Brazilian staple that perfectly bridges the gap between sweet and savory. These large, firm plantains are caramelized in hot oil until they develop a deeply bronzed, crispy exterior and a melt-in-your-mouth, custardy center. Whether served alongside a hearty Feijoada or enjoyed as a simple afternoon treat, this dish captures the warm, tropical soul of Brazilian home cooking.
🥗 Ingredients
The Plantains
- 4 large Ripe Banana da Terra (Plantains) (Look for skins that are yellow with heavy black spotting for the best sweetness)
Frying Medium
- 1/2 cup Neutral Vegetable Oil (Canola, sunflower, or grapeseed oil work best)
- 2 tablespoons Unsalted Butter (Adds a rich, nutty flavor and aids in browning)
Seasoning & Finish
- 1/2 teaspoon Fine Sea Salt (To balance the natural sugars)
- 1 tablespoon Granulated Sugar (Optional, for extra caramelization)
- 1/2 teaspoon Ground Cinnamon (Optional, for a dessert-style finish)
- 1 Lime Wedges (For a bright, acidic garnish)
👨🍳 Instructions
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1
Select your plantains carefully. For the most authentic flavor, ensure the skins are mostly black; this indicates the starches have converted to sugars, resulting in a soft, sweet interior.
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2
Trim the ends off each plantain. Use the tip of a sharp knife to score the skin lengthwise, being careful not to cut into the flesh, and peel the skin away with your fingers.
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3
Slice the plantains on a sharp diagonal (bias) into 1/2-inch thick oval slices. This increased surface area allows for more caramelization.
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4
Place a large, heavy-bottomed skillet or cast-iron pan over medium heat. Add the vegetable oil and let it shimmer for about 2 minutes.
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5
Add the butter to the hot oil. Once the butter foams and begins to turn a pale golden color, the pan is ready for the fruit.
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6
Carefully place the plantain slices into the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary to maintain a consistent temperature.
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7
Fry the first side for 3 to 4 minutes. You are looking for a deep, golden-brown crust to form before flipping.
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8
Use a thin spatula or tongs to flip the slices. The underside should be caramelized and slightly tacky to the touch.
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9
Fry the second side for an additional 2 to 3 minutes. The plantains should feel soft and yield slightly when pressed in the center.
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10
If using the sugar and cinnamon, sprinkle half of the mixture over the slices during the final minute of cooking to create a thin, candy-like glaze.
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11
Transfer the fried plantains to a plate lined with paper towels to drain any excess oil for about 30 seconds.
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12
While still hot, sprinkle with a pinch of fine sea salt to enhance the sweetness and complexity of the fruit.
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13
Serve immediately while the exterior is crisp and the interior is warm and creamy.
💡 Chef's Tips
The ripeness of the plantain is the most critical factor; green plantains are starchy like potatoes, while black ones are sweet. Avoid high heat as the natural sugars in the fruit will burn before the center is cooked through; medium heat is your friend. If the oil becomes too dark or filled with burnt bits between batches, wipe the pan clean and start with fresh oil and butter. For a healthier version, you can air-fry them at 375°F (190°C) for 10-12 minutes, though you will lose some of the buttery crust. Always salt immediately after frying so the crystals adhere to the hot surface.
🍽️ Serving Suggestions
Serve alongside a classic Brazilian Feijoada (black bean stew) and white rice. Pair with a cold Caipirinha to cut through the richness of the fried fruit. Use as a topping for vanilla bean ice cream for an effortless tropical dessert. Serve as a side to grilled Picanha (sirloin cap) to balance the salty, fatty meat. Top with a dollop of Requeijão (Brazilian cream cheese) for a savory-sweet snack.