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My Favorite Fried Plantains

This is a simple yet delicious way I like to make plantains. The taste is wonderful, and it makes either a great appetizer or dessert. It is an excellent accompaniment to many Central and South American bean and meat dishes.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Peel plantains and cut in half. Then, slice the halves lengthwise into 1/4 inch strips so that you have about eight slices per plantain each about four inches long.
  • Heat half the Grape Seed Oil in a large cast iron or non-stick frying pan on medium high heat, and add half of your plantain slices.
  • Fry the plantain slices till they turn slightly golden yellow and get crispy. Don't overcook and turn them brown. Remove the plantains from the frying pan and put on a serving plate.
  • Repeat with the 2nd half of the oil and plantains. When these are cooked, add to your serving plate.
  • Using a butter knife, spread your raw honey lightly on the fried plantain slices and sprinkle with the coconut flakes.
  • Serve warm. Squeeze the limes over the fried plantains, and serve with yogurt for dipping.
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RECIPE MADE WITH LOVE BY

@Pneuma66
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@Pneuma66
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"This is a simple yet delicious way I like to make plantains. The taste is wonderful, and it makes either a great appetizer or dessert. It is an excellent accompaniment to many Central and South American bean and meat dishes."
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  1. Jackies Mom
    Really good recipe. Nice change from potatoes. We used what we had on hand-- agave nector instead of honey, coconut flour, cinnamin, skipped the limes and the yogurt. Very yummy. Reminded me of doughnuts.
    Reply
  2. Jackies Mom
    Really good recipe. Nice change from potatoes. We used what we had on hand-- agave nector instead of honey, coconut flour, cinnamin, skipped the limes and the yogurt. Very yummy. Reminded me of doughnuts.
    Reply
  3. Pneuma66
    This is a simple yet delicious way I like to make plantains. The taste is wonderful, and it makes either a great appetizer or dessert. It is an excellent accompaniment to many Central and South American bean and meat dishes.
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