Pan-Fried Plantains with Cilantro-Lime Cashew Cream

Pan-fried plantains are a delicious, easy snack, side dish, or quick breakfast.

In my humble opinion, plantains are one of the most underrated items in the produce aisle. They’re cheap, healthy, and so delicious. And while many of us order them in restaurants, few of us cook them at home; I think it’s time to change that.

Green, Yellow, or Spotted?

One of my favorite things about plantains is the transformation they undergo over time. Unripe (green) plantains have a firm texture and mild flavor – closer to a potato than a banana – but are totally edible. Green plantains are used to make tostones and mofongo.

If you let them sit out for long enough (a week or so), plantains will ripen and turn yellow. Yellow plantains are sweeter, mushier, and more banana-like, but are still served alongside savory foods. When pan-fried, yellow plantains develop the most drool-inducing caramelized exterior and are often called maduros.

With time, yellow plantains develop brown/black spots and eventually turn entirely black. These make for the sweetest, custurdiest maduros.

As plantains ripen, their skin becomes thinner. I recommend soaking green plantains in hot water, which makes them easier to peel (directions in the recipe card below). You can skip soaking yellow/black plantains because they peel easily – like a banana.

Making Pan-Fried Plantains

Pan-fried plantains are my go-to way of cooking plantains. It’s fast, easy, and you can pan-fry them no matter what stage of the ripening journey they’re on (i.e. green, yellow, or black).

Keep in mind that green plantains need a bit more time to cook through than yellow ones. Since ripe plantains also have a higher sugar content, they are more likely to burn, so keep an eye on them as they cook.

The Dipping Sauce

Pan-fried plantains are often served with crema (a thinner, richer version of sour cream) or cilantro-garlic-infused mayo. For a healthier vegan option, I make this cilantro-lime cashew cream. It’s vibrant, tangy, and garlicky, and delicious with green or yellow plantains. This dipping sauce is also great on tacos, black bean burgers, or grain bowls.

Print