Plantain Recipes

Plantain recipes are pretty easy to follow and since this dish is a very common accompaniment to many wedding foods, especially rice, you’ll want to have a recipe for some sort of fried plantain handy. If you are unfamiliar with plantains, they are basically overgrown bananas …well, so to speak.

One of the good things about plantains and plantain recipes is that whether the plantain is ripe or unripe, you can quite easily make a number of tasty plantain dishes… and not just fried plantain, but even baked plantain as well.

The most basic fried plantain recipe is the “slice, salt and deep-fry” recipe… seriously, that’s all you have to do. So for an added twist, check out some of the more creative fried plantain recipes below.

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Unripe (Green) Plantains

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Ripe (Yellow) Plantains

Fried Plantain Recipe

Fried Plantain Pancakes


  • Large over-ripe plantains, about 3-5 (they should be much yellower on the outside than the ones pictured above), about 1 1/2 lbs. after peeling), or about 3-4 cups when sliced
  • Onions, 2 medium-sized ones; OR Shallots, finely grated
  • Rice flour, 1/2 cup
  • Wheat flour, 1/2 cup
  • Dried ground cayenne pepper, 2 tsp or to taste
  • Fresh grated or ground ginger, 3 tsp
  • Palm oil, enough for shallow frying or other vegetable oil
  • salt, to taste (optional)
  • Water, 1 cup


  • Peel and cut each plantain into about 8 chunks apiece; mash all the pieces up until they get to a semi-liquefied state
  • Stir in ginger, cayenne pepper and onions (or shallots)
  • Place some palm oil in a pan for shallow frying (just the same amount as you would use to fry standard pancakes)
  • Drop 2 tablespoonfuls of the batter in the pan (you can fry however many reasonably fit in your pan at one time)
  • When you start seeing bubbles form on the upper side of the pancake it is time to flip it over to fry the other side
  • Serve hot

Below is a picture of what the finished product should look like.

Source: Fran Osseo-Asare

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Plantain pancakes

Plantain Soup


  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 ribs celery, finely chopped
  • 2 cloves garlic, peeled and minced
  • 5 cups chicken broth, homemade or low-sodium canned
  • 2 green plantains, peeled and diced
  • 1 bay leaf
  • 1 teaspoon ground cumin, plus more to taste
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • ¼ cup chopped cilantro leaves


  • Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes
  • Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes
  • Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup
  • Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately

Source: Molly O’Neill

Sweet Plantain Fritters


  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1 large egg, lightly beaten
  • 4 very ripe (completely black) plantains (2 1/2 lb)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • About 2 cups vegetable oil


  • Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth
  • Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well
  • Stir together granulated sugar and cinnamon in a shallow bowl
  • Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. Fry plantain slices in batches of 6 (don’t crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain
  • While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm

Source: Gourmet

Plantain Chips a.k.a. Fried Green Plantains


  • Large unripe (green) plantains (as many as you need… this will depend on how many people you are cooking for but plan on one and one-half plantain per adult)
  • Palm oil or vegetable oil (enough for deep frying


  • Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel
  • Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet
  • Flatten each plantain to 1/4 inch thick with a tostone press or use the bottom of a heavy saucepan
  • Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.

Here is a picture of what this dish should look like.

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Fried plantains (plantain chips) made with unripe (green) plantains

If you would rather have the softer fried plantain, the kind you can eat with rice, then use ripe (yellow) plantains instead of the green unripe ones. The plantain will have a much darker brown color when ready (see photograph below)… The difference in color is due to the sugar content; as the plantain ripens, the sugar content increases, it gets sweeter and the brown color is a result of the caramelization of the natural sugars in the plantain.

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Fried plantains made with ripe (yellow) plantains

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Green plantain photo courtesy of Daegis

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