Print
Pan-fried plantains on a pink glass platter next to cilantro-lime cashew cream

Pan-Fried Plantains with Cilantro-Lime Cashew Cream

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • Author: thenewbaguette.com
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Caribbean
  • Diet: Vegan

Description

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


Scale

Ingredients

For the Cashew Cream

  • 3/4 cup raw cashews
  • 1/3 cup packed cilantro leaves
  • 3 tablespoons fresh lime juice (from 1-2 limes)
  • 1 small garlic clove
  • Fine sea salt, to taste

For the Plantains

  • 3 plantains (green or yellow)
  • Avocado, canola, or refined coconut oil, for frying
  • Fine sea salt, to taste

Instructions

  1. Start the Cashew Cream: Place the cashews in a bowl and add enough boiling water to cover. Soak for at least 30 minutes or up to a few hours.
  2. Drain the cashews and place in a food processor or blender, along with the cilantro, lime juice, garlic, 1/4 teaspoon salt, and 1/2 cup water. Blend until smooth, adding more water if needed to achieve a creamy consistency. Taste and season with more lime juice or salt, if needed. (The sauce should taste tangy and vibrant). Chill until ready to serve.
  3. (If using yellow plantains, skip to step 4). If using green plantains, trim the ends and make a long slit down each plantain’s skin. Place in a shallow dish and cover with boiling water. Let stand for 5 to 10 minutes. Then lift out of the water and let stand until cool enough to handle (a few minutes).
  4. Peel the plantains and cut on a diagonal into 1/2-inch-thick slices.
  5. Place a large non-stick skillet over medium-low heat and add enough oil to evenly coat the bottom. Carefully arrange the plantains in a single layer, cooking them in 2 batches if they don’t all fit. Fry until golden brown – about 2 minutes per side for yellow plantains, or 3 to 5 minutes for green plantains. Transfer to a paper towel-lined plate to drain excess oil. Season with salt while they’re still hot.
  6. Serve with the cashew cream.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 320
  • Fiber: 3.6 g
  • Protein: 4.4 g

Keywords: plantains, tostones, maduros, cashews, cilantro

Never miss a recipe!
Subscribe to my newsletter & get The Ultimate Plant-Based Meal Prep Guide for free.