plantain recipes

Aborrajados de Plátano (Ripe Plantain Fritters)

Aborrajados De Plátano (Ripe Plantain Fritters)

plantains

Vegetable oil

mozzarella cheese

eggs

all-purpose flour

sugar

milk

salt

Peel the plantains and cut cross-wise into 8, 1 ½” chunks.

Fill a large pot one-third full with vegetable oil and heat to 360°.

Add the plantain chunks into the hot oil and fry them about 3 minutes or until golden.

Meanwhile, make the batter: mix the flour, sugar and salt in a small bowl. Add the eggs. Gradually, stir in the milk to make a smooth batter. Cover with plastic wrap and set aside.

Remove the plantains with a slotted spoon and drain on paper towels.

Place the plantain chunks onto pieces of parchment paper or plastic and flatten them to ¼” thickness.

Place 1 cheese slice in the center of one plantain pattie and cover with another pattie, like making a sandwich, and press the edges of the plantain sandwich to enclose the cheese completely.

Dip the sandwich in the batter and add to the oil, in batches. Fry for 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm.

Caribbean Nachos

Oil,

green plantains,

Pinto Beans, recipe follows

Pulled

Red Chile Sauce,

Cheddar

culantro

sriracha mayo

dry red or pinto beans

onions

diced bell peppers

sofrito

olive oil

bacon ham

pumpkin, tomato sauce

garlic

black pepper

garlic salt

pork butt

red chile puree

oregano

Salt

The Caribbean Nachos as Served at Luna Rosa Puerto Rican Grill y Tapas in San Antonio, Texas, as seen on Diners, Drive-Ins and Dives, Season 30.

Bring oil to 350 degrees F in a deep-fryer.

Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.

Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.

Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.

Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.

Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.

Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.

Jerk Chicken with Plantains

6-ounce skinless, boneless chicken breasts

Kosher salt

jerk seasoning

vegetable oil

plantains,

red onion, thinly sliced

red bell pepper, diced

ginger

Scotch bonnet chile pepper, halved lengthwise (remove seeds

apple cider vinegar

pineapple preserves

cilantro

Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.

Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.

Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.

Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.

I cut a pineapple in half and scooped out the pine apple and served this with Caribbean rice and my entire family devoured it! Thank you! (I marinated the chicken, too) 

Twice-Fried and Mashed Green Plantains (Tostones)

Vegetable or peanut oil, for frying

Flaked sea salt

In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.

Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.

Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

Plantain Chips

Vegetable oil,

limes,

Salt Preheat 1-inch of oil

Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.

The first time I experimented with plantain, I was half- following this recipe, half- taking my mother's advice of using a brown plantain, thicker slices &amp; less crispiness. Needless to say, I didn't much enjoy it. The second time, my desire was chips so that's what I made, and with a yellowish-green one. I prepared them in batches, but could not keep my mitts off of them. The chips [of 1 plantain] were already half gone by the time I finished. As I did not have lime, I used lemon instead and they were nothing short of great.

these were soooo good. They were better than the packaged ones in the store (who knows what they do to those things) and they were beyond easy and fast. They don't have much flavor without the lime and you need to put the salt on them when you first take them out otherwise it won't stick. The only problem i had was it was hard to tell when they were done because how are you supposed to know when it's hollow because you can't tell with a metal spoon so i just tasted one from each batch and decided if they were done or not. But the flavor with the lime is outstanding!

Plantain Stuffing

butter, divided

olive oil, divided

jalapeno, seeded and minced

onion

red bell pepper

thyme leaves

Salt and black pepper

garlic,

plantain

chicken stock

Place the stuffing cubes in a large bowl and set aside. In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper. Cook until the onions and bell peppers are tender, and then add the garlic. Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining butter and olive oil to the pan. When the butter is melted and bubbly, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with hands.

Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook until the top edges are golden, another 20 minutes.

I absolutely LOVE stuffing and I LOVE plantains so how can this recipe be so terrible? I'm not a very experienced cook but I thought I knew how to at least follow a recipe. This recipe (two cups of stuffing cubes barely covered the bottom of my 8x8 pan - would have served 4 people if anyone would have liked it enough to actually eat it. No sage? In stuffing? Really? I was going to add some anyway but decided to follow recipe - big mistake. All I could taste were the red bell peppers (which I'm not crazy about in the first place and the butter used to cook everything in. Not enough seasoning at all and the plantains seemed to just add a little bulk but very little flavor - tasted like potato chunks. I'm not sure how I tasted no garlic or jalapeno - maybe I overcooked everything? I'd rather eat Stove Top boxed stuffing. Seriously.

Really awesome recipe. I could only find the "green" plaintains at my market but the stuffing was really good. I would recommend using more than a cup of stock. My stuffing was a bit dry. Make sure your crumbs are really well soaked. Will do this again!!!!!

Turon (banana lumpia) are sweet and crunchy fried snacks filled with jackfruit and saba bananas and popular in the Philippines. Growing up, my grandfather made them with plantains which are more readily available in the US. The key to delicious turon is to use very ripe plantains that are mostly black and semi-soft. Turon are delicious served piping hot right out of the fryer but if you’re looking to take them up a notch, top the turon with a scoop of coconut or ube ice cream, like my grandfather did.

Turon

lumpia wrappers or spring roll shells

jar jackfruit in syrup

Extra-virgin olive oil,

Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.

Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.  

Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.  

To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup. 

Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot. 

Plantain chips or Plátanitos are very popular in Colombia. You will find them in any supermarket in bags, just like you find potatoes chips in the United States. However, the best platanitos are prepared fresh at home. Try them with avocado sauce.

Plátanitos (Green Plantain Chips)

green plantains

Vegetable oil (for frying)

Peel the plantains and using a mandolin or a sharp knife, slice the plantains (the thinner the better).

Fill a large skillet with enough vegetable oil to completely cover the plantain chips. Heat the oil to 360° F.

Fry the plantains in the hot oil, turning occasionally until brown on both sides. Drain on paper towel to absorb excess oil. Sprinkle with salt to taste and transfer to a serving plate.

One of the hardest things about making fried sweet plantains (maduros) is having the patience to ripen your plantains until they are mostly blackened. Treat them like bananas and throw them into a paper bag to ripen faster. As their skins turn from green to yellow to mostly black, plantains get less starchy and much sweeter, which is essential when preparing this classic side enjoyed throughout the Caribbean, Latin America and Africa.

Fried Sweet Plantains

Vegetable or canola oil, for frying

How to Make Maduros | Fried Plantains

Plantains, Vegetable Oil, Canola Oil, Salt.

Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes. 

Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking. 

Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch. 

The Mofongo A La Cosinita served at La Cosinita Latina in Boca Raton, FL, as seen on Diners, Drive-Ins and Dives: Season 37.

Mofongo a la Cosinita

pork rinds

margarine, melted

sazon complete seasoning

yellow onion, sliced

green pepper, sliced

red pepper, sliced

yellow pepper, sliced

fresh cilantro, minced

tomato sauce

lobster

shrimp

For the mofongo: Soak the plantains in 2 cups water and the salt for at least 1 hour or up to 1 day. Drain.

In a frying pan on medium-high heat, add the vegetable oil and heat to 350 degrees F.

Fry the plantains for 5 minutes. Drain and set aside. In a pilon (mortar and pestle), add the fried plantains and mash. Add the whole garlic and mash, then the pork rinds, and mash. Next, add the margarine and mash. Add the oregano, complete seasoning and minced garlic and mash until everything is incorporated.

For the salsa criolla sauce: In a saucepan, cook the onions, peppers, oregano, black pepper, garlic, cilantro, tomato sauce, seasoning and 1 cup water. Let cook until the vegetables are soft but not mushy, 12 to 15 minutes. Set aside.

For the lobster/shrimp: In a pan with the oil, add the lobster and shrimp and cook 2 minutes. Add about 7 ounces salsa criolla sauce add cook for about 4 minutes. Adding the complete seasoning and cook 1 more minute.

Plate the mofongo. Top with the lobster tail and shrimp. Add more sauce on top and serve.

Sancocho de Gallina

water

scallion,

white onion

scallions,

tomato, finely chopped

onion, finely chopped

cumin

pepper

saffron

(cassava)

red potatoes,

corn, kernels removed, optional

cilantro leaves,

chicken-flavored bouillon cubes

Avocado slices

Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock. 

While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes. 

Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper. 

Before serving, garnish with chopped cilantro. Serve with avocado slices.

Great dish takes a while to prepare but worth the time.

Latin Lasagna

unsalted butter

onion,

salt and black pepper

chicken broth

shredded pepper-jack cheese, divided

raw Mexican chorizo,

turkey

Worcestershirek sauce

lemon juice

Paprika,

Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.

Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.

Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.

Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.

Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.

I have made this multiple times throughout the years for get together. It is always a delightful surprise to guests. I make as written

Purchased tamales— 2 kinds of meat filling. Purchased 2 kinds of meat- chorizo &amp; turkey. Bought cheese- pepper jack.

I made this recipe just as printed and it turned out pretty good, very tasty!  Next time, I might use tortillas for the layers and chop the plantains and add them when I add the meat just so it stays together like "lasagna" a little better.  Hubby loved it! 

This recipe is one of my standbys and always gets wows. If you don't like sweet and salty, you might not like it as much. I usually use ground pork (lean, if I can get it and my favorite Mexican tomato sauce if possible - delicioso!

This recipe is delicious and fairly easy to make. Awesome variation on a traditional lasagna. You can even leave out the Chorizo. 

Although it didnt look particulary beautiful, the whole family loved it and said it was a keeper.

We love lasagna and I am always looking for different twists. This recipe is delicious.

My fiance is Dominican and he thought this was absolutely insane. Kids even devoured it! Only advice, let the dish set for about 30 minutes before cutting..otherwise too runny.

I loved this recipe! I use ground turkey with italian sausage and 1 cup of pepper jack cheese and 1 cup of any cheddar cheese leftover in the fridge. Love it

This recipe combines sweet and savory to a T.  My husband loved it.  His best friend wanted to clone me.  This recipe is amazing.  I did substitute ground hamburger for the ground turkey at my husband's request and added more pepper jack cheese.  This is now a household favorite and is requested often.  Please try it...make sure your plaintains are blackened...it took 10 days for my ripe plaintains to turn black...but worth the wait.

This is wonderful comfort food!  I have made it a few times and every time to great reviews.  The best way to get consistency on the plantain slices is to Freeze them for 30-45 minutes, just enough so the firm up.  Cut them with the skin on makes for less mess and easier consistent slices!  I have noticed you should be generous with both the Meat and Sauce quantities, it seems like I come up short  the last 2 times.  You will not be dissapointed

 I followed instructions exactly as stated, and if regular lasagna pasta would have been used, this recipe would have turned out MUCH better.  The plaintains turned out horrible.  The meat filling was ok, but adding mushrooms may have been better.  

I made this for my family today, and we all loved it. I did take a few suggestions from other folks and added tortillas along with the plantains. I did one layer of plantains and one of tortillas. I think it was a perfect mix. It wasn't too sweet, but just enough. I used 2 smaller pans so I can freeze one. I also used Monterey Jack instead of pepper jack, and it was yummy! Definitely, a comfort food-nothing fancy about it.

Even though I made quite a few changes I am still giving this recipe 5 stars because of the complex depth of flavor that makes you stop and say "What IS that?!" before going back for more.  We don't get chorizo or ground turkey where I live so I used jerked sausage and replaced the turkey with a mixture of ground lean pork and chicken.  I also added a bit of sofrito to the meat mixture and a little taco seasoning.  Finally, I added some nutmeg to the cheese sauce.  I made 1 huge pie and 1 tiny pie.  The huge pie was devoured in under an hour before I'd had a chance to taste it so I was REALLY glad I had the extra one. LOL!  I must say that it's a bit rich for my tastes and it took a tad more time than I'm usually willing to spend in the kitchen - so I won't be making it every day - but it's definitely worth the effort.  Oh, and make sure to use COMPLETELY ripe plantains.  It's the key to having the dish hold together like real lasagna.

As a puerto rican cook I was not very happy with this recipe. When making a "Pastelon"  it's o.k. not to fry the plantains,the meat should be moistend with a little tomatoe sauce and then layered; plantains, meat, cheddar, plantain and toped with more cheese. 

I was disappointed with the cheese sause. It seemed to be missing something.I think a cheddar cheese would be better.

I've made this a few times now.  Thought the plantains were too sweet.  Instead, I used soft flour tortillas to layer between meat and cheese sauce.  My family loves it!  For an extra kick, I add a serrano pepper to the cheese sauce too.  Definitely spicy, but oh so good!

It was different and easy to make. My guest were raving about it.

I have been looking and cooking for years. This is the first rate &amp; review I have done, IT WAS THAT GOOD! Took a little longer than indicated, but worth every minute.

As a Latina, I have been making this comfort dish for years, and never thought to layer the plantains without frying them first..eliminating that step saves time and less fat - great job Ingrid.  For a different twist, I use a can of crushed tomatoes (instead of creamy sauce) along with a large spoon of sofrito in the ground turkey and hot italian sasauge (out of casing)for taste, then layer with grated sharp cheddar cheese in between..mmmm yummy!

I made this for Mother's Day, and it turned out awesome.  I couldn't find ripe enough plantains, so I did something a little bit different.  I cooked the plantains first in a little oil and butter, just enough to soften them up.  It really added flavor to the dish, everyone LOVED it.

Top 17 plantain recipes recipes from across the web

The most viewed plantain recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aborrajados De Plátano (Ripe Planta...

Caribbean Nachos

Jerk Chicken with Plantains

Twice-Fried and Mashed Green Planta...

Plantain Chips

Plantain Chips

Plantain Stuffing

Turon

Plátanitos (Green Plantain Chips)

Fried Sweet Plantains

Mofongo a la Cosinita

Sancocho de Gallina

Latin Lasagna

Pastelón de Amarillos

Cubano

Milly's Famous Pabe-Yoyo

Dominican Chimichurri Burgers with ...

Top 17 plantain recipes recipes from across the web

The most viewed plantain recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aborrajados De Plátano (Ripe Planta...

Caribbean Nachos

Jerk Chicken with Plantains

Twice-Fried and Mashed Green Planta...

Plantain Chips

Plantain Chips

Plantain Stuffing

Turon

Plátanitos (Green Plantain Chips)

Fried Sweet Plantains

Mofongo a la Cosinita

Sancocho de Gallina

Latin Lasagna

Pastelón de Amarillos

Cubano

Milly's Famous Pabe-Yoyo

Dominican Chimichurri Burgers with ...

The most viewed plantain recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine