Haitian Fried Plantain Recipe- Banan Peze

Haitian Banan Peze are a delicious treat you can enjoy at any time of day. They are crispy on the outside and soft on the inside, offering a rich, earthy flavor that satisfies your cravings.

Fried plantains truly make the world go ’round. I love Banan Peze. Whether they are pressed paper-thin and crunchy or kept a bit thicker to catch that tender, steamy center, I want them all!

They serve as the perfect base for almost every Haitian meal and are great for soaking up spicy pikliz or the rich sauce from slow-cooked griot.

I love the tradition of twice-frying plantains, especially since it connects to West African roots and Haitian resilience. These simple and widely available ingredients come together to create this beloved staple.

Ingedients

• 4–5 firm green plantains – I recommend finding you some deeply green, unripe ones at the market. Don’t let the starchy exterior fool you; they’re the key to that perfect crisp-tender texture.
• Vegetable, canola, or soybean oil – You’ll need enough for about 1–2 inches of oil in your pan. I find that using a high-smoke point oil helps produce that shatteringly crisp without the inside burning.
• 1 lime, cut into wedges (optional) – I like to use lime water to rinse the cut plantains just to wash away that natural stickiness. It’s totally optional, but it’s how I was taught, and it really helps keep the oil clean.
• For the salt water dip:
  • ½ cup warm water – I always use warm water because it’s easier for the salt to dissolve than in cold water.
  • 1–2 tablespoons kosher or sea salt – Adjust to taste. This isn’t meant to make your plantains salty, just to give them that subtle savory depth.
  • 1 cup cold water – Add this after the salt dissolves so the brine is room temp and won’t shock the plantains or make them soggy.

Instructions

Prep your plantains first. Cut off both ends, score the peel along the natural thick ridges, and use your thumb—not your nails—to press and roll the skin off. Trust me on this one; peeling with your nails will just leave you sore and split later! Trim any stubborn pith or dark spots with a knife.

Slice the plantains on a diagonal into thick, slanted pieces. I usually rinse them in lime water to wash away that natural stickiness, then pat them dry.

Heat your oil in a heavy skillet or Dutch oven to about 350°F. Carefully lower the plantains in, keeping a safe distance since they’ll sizzle and pop from the moisture. Fry for 3–4 minutes per side until lightly golden and just fork-tender. Don’t rush this—if they’re undercooked inside, they’ll tear when you press them. Remove and drain.

Now for the press: Grab a clean flat plate, the bottom of a sturdy mug, or a plantain press, and firmly flatten each warm slice until it’s thin and even. If the dough sticks, a light mist of nonstick spray on your pressing tool solves it instantly.

Mix your salt brine by dissolving salt in ½ cup warm water, then stir in 1 cup cold water so it’s room temp. Dip each pressed plantain quickly—just a second in, second out, don’t soak—and shake off the excess.

Drop them back into the hot oil for their second fry, 2–3 minutes per side until deep golden and rigidly crisp. I always tap them with tongs to listen for that hollow “thump thump” knock. That’s how you know they’re perfectly done. Drain on paper towels and serve.

Storage

Banan peze taste best when you eat them straight from the pan while the crust is still crispy. If you have leftovers, let them cool completely on a wire rack. This keeps them from getting soggy when you store them in an airtight container.

They will last in the fridge for up to two days. When you want to eat them again, reheat them in a 375°F oven, toaster oven, or skillet for 5 to 7 minutes to restore their crunch. You can also freeze the pressed slices before frying them a second time. When you’re ready to eat, just drop them into hot oil straight from the freezer.

Conclusion

There’s nothing like a warm plate of Banan Peze fresh off the stove. This simple dish has a lot of history and brings comfort in every bite.

Once you learn how to fry, press, and crisp them, you’ll want to make them for family dinners, cookouts, or a snack. Give it a try, trust the process, and let me know how yours turn out. I can’t wait to see them on your table!

More Caribbean Recipes

• Authentic Barbados Flying Fish and Cou Cou Recipe
• Trinidad’s Tasty Baiganee Recipe
• Caribbean Sorrel Jam Recipe

Haitian Fried Plantain Recipe- Banan Peze

Recipe by Ren PetersCourse: SidesCuisine: HaitianDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

290

kcal

These Haitian Banan Peze are incredibly delicious—shatteringly crisp on the outside, pillowy soft within, and deeply beaming with that rich, savory-sweet flavor.

Ingredients

• 4–5 firm green plantains

• Vegetable, canola, or soybean oil

• 1 lime, cut into wedges (optional)

• For the salt water dip:

• ½ cup warm water

• 1–2 tablespoons kosher or sea salt

• 1 cup cold water

Directions

• Prep your plantains first. Cut off both ends, score the peel along the natural thick ridges, and use your thumb—not your nails—to press and roll the skin off. Trust me on this one; peeling with your nails will just leave you sore and split later! Trim any stubborn pith or dark spots with a knife.
• Slice the plantains on a diagonal into thick, slanted pieces. I usually rinse them in lime water to wash away that natural stickiness, then pat them dry.
• Heat your oil in a heavy skillet or Dutch oven to about 350°F. Carefully lower the plantains in, keeping a safe distance since they’ll sizzle and pop from the moisture. Fry for 3–4 minutes per side until lightly golden and just fork-tender. Don’t rush this—if they’re undercooked inside, they’ll tear when you press them. Remove and drain.
• Now for the press: Grab a clean flat plate, the bottom of a sturdy mug, or a plantain press, and firmly flatten each warm slice until it’s thin and even. If the dough sticks, a light mist of nonstick spray on your pressing tool solves it instantly.
• Mix your salt brine by dissolving salt in ½ cup warm water, then stir in 1 cup cold water so it’s room temp. Dip each pressed plantain quickly—just a second in, second out, don’t soak—and shake off the excess.
• Drop them back into the hot oil for their second fry, 2–3 minutes per side until deep golden and rigidly crisp. I always tap them with tongs to listen for that hollow “thump thump” knock. That’s how you know they’re perfectly done. Drain on paper towels and serve.
• Storage
• Banan peze taste best when you eat them straight from the pan while the crust is still crispy. If you have leftovers, let them cool completely on a wire rack. This keeps them from getting soggy when you store them in an airtight container.
• They will last in the fridge for up to two days. When you want to eat them again, reheat them in a 375°F oven, toaster oven, or skillet for 5 to 7 minutes to restore their crunch. You can also freeze the pressed slices before frying them a second time. When you’re ready to eat, just drop them into hot oil straight from the freezer.