Fried plantain, commonly known as dodo or aloco in parts of West and Central Africa, is a product obtained from frying ripe plantain fruit pulp in vegetable or other oil. Fried plantain is best prepared with fruit at the fully yellow ripening stage or at the yellow with black spots or patches stage and related ripening stages, depending on individual preference and the plantain variety used. Fried plantain is commonly made by household consumers and food vendors.

To make fried plantain, fruit at the preferred ripening stage is first washed, peeled and sliced lengthwise, horizontally, diagonally or into small pieces about 0.5-2 cm thick. Salt may be added. The slices are deep-fried or shallow-fried in hot oil at 150-180°C for about 10-15 minutes (while stirring or carefully turning pieces from time to time) until an even light or golden-brown colour is reached. Fried plantain is often made to accompany specific meals or as a snack.

Fried plantain is commonly consumed in tropical and sub-tropical regions of Africa (West and Central Africa), Latin American and the Caribbean as well as South East Asia where plantain is grown, but is also eaten worldwide as a delicacy.