15 Delicious Sweet and Savory Plantain Recipe Ideas
Plantains bring incredible versatility to your kitchen, transforming from starchy green fruits into sweet golden treasures. These tropical favorites can be fried, baked, mashed, or grilled.
From crispy tostones to sweet dessert rolls, these plantain recipes showcase flavors from across Latin America and the Caribbean.
01. Caribbean-Style Plantain Tarts
Flaky pastry shells filled with sweet spiced plantain filling create these beloved Caribbean treats. These golden tarts deliver authentic island flavors that’ll transport you to the tropics.
Ingredients: 2 cups all-purpose flour, ½ cup cold butter, 3 very ripe plantains, ¼ cup brown sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 egg for wash, pinch of salt.
How To Make Caribbean-Style Plantain Tarts
1. Cut cold butter into flour and salt using a pastry cutter until mixture resembles coarse crumbs. Add 3-4 tablespoons ice water gradually until dough comes together, then wrap and chill for 30 minutes.
2. Mash very ripe plantains until smooth, then mix with brown sugar, vanilla, cinnamon, and nutmeg. Cook this mixture in a saucepan over medium heat for 8-10 minutes, stirring constantly until thickened and most moisture evaporates.
3. Roll chilled dough thin and cut into 4-inch circles. Place 2 tablespoons filling in center of each circle, fold over, and crimp edges with a fork to seal completely.
4. Brush tops with beaten egg and bake at 375°F for 20-25 minutes until golden brown and flaky. Cool on wire rack before serving.
02. Puerto Rican Jibarito Sandwich
This unique sandwich uses flattened fried plantains instead of bread for an unforgettable twist. The crispy plantain “buns” hold your favorite fillings with tropical flair.
Ingredients: 2 large green plantains, 1 pound thinly sliced steak, 2 tomatoes sliced, 1 large onion sliced, lettuce leaves, mayo-ketchup sauce, garlic powder, salt, pepper, vegetable oil for frying.
How To Make Puerto Rican Jibarito Sandwich
1. Peel plantains and slice lengthwise into ½-inch thick planks. Heat 1 inch of oil to 350°F in a large skillet and fry plantain slices for 3-4 minutes per side until golden but still firm.
2. Remove plantains and drain briefly, then place between paper towels and gently flatten with a plate or tostonera until about ¼-inch thick. Return to hot oil and fry again for 2-3 minutes per side until crispy and golden.
3. Season steak with garlic powder, salt, and pepper, then cook in the same skillet for 2-3 minutes per side. Sauté onions until caramelized and tender, about 8 minutes over medium heat.
4. Layer one plantain with mayo-ketchup sauce, lettuce, tomato, steak, and onions. Top with second plantain and press gently. Serve immediately while plantains are still crispy.
03. Colombian Twice-Fried Patacones
These crispy Colombian plantain rounds get fried twice for ultimate crunch outside and creamy inside. The double-frying technique creates the perfect contrast of textures.
Ingredients: 3 large green plantains, vegetable oil for frying, coarse sea salt, lime wedges for serving, optional garlic powder.
How To Make Colombian Twice-Fried Patacones
1. Peel plantains and cut into 1-inch thick rounds. Heat 2 inches of oil to 325°F in a heavy pot and fry plantain rounds for 4-5 minutes per side until lightly golden but not fully cooked through.
2. Remove plantains and drain on paper towels for 2 minutes. While still warm, place each round between two plates and press down firmly to flatten into ¼-inch thick discs.
3. Increase oil temperature to 375°F and return flattened plantains to oil. Fry for 2-3 minutes per side until deep golden brown and incredibly crispy, watching carefully to prevent burning.
4. Drain on paper towels and immediately sprinkle with coarse sea salt while hot. Serve right away with lime wedges for squeezing over the crispy patacones.
04. Filipino Plantain Spring Rolls (Turon)
Sweet plantain strips wrapped in crispy spring roll wrappers create this beloved Filipino dessert. The contrast between tender fruit and crunchy wrapper is absolutely irresistible.
Ingredients: 3 ripe plantains, 12 spring roll wrappers, ½ cup brown sugar, 1 egg beaten, vegetable oil for frying, optional jackfruit strips.
How To Make Filipino Plantain Spring Rolls
1. Peel plantains and cut lengthwise into thin strips about ¼-inch thick. Roll each strip in brown sugar until well coated, ensuring even coverage for caramelized sweetness when fried.
2. Place one sugar-coated plantain strip near the bottom edge of a spring roll wrapper. Roll tightly, folding in the sides as you go, and seal the edge with beaten egg.
3. Heat oil to 350°F in a deep skillet or fryer. Fry spring rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
4. Drain on paper towels and let cool for 2-3 minutes before serving. The sugar will be extremely hot initially but creates a delicious caramelized coating as it cools.
05. Panamanian Chicken Sancocho
This hearty Panamanian soup combines tender chicken with plantains and aromatic herbs for ultimate comfort. Rich broth and chunky vegetables make this a complete satisfying meal.
Ingredients: 1 whole chicken cut up, 2 green plantains cubed, 1 large onion diced, 4 garlic cloves minced, ½ cup fresh cilantro chopped, 1 yuca root cubed, 2 corn cobs cut into rounds, salt, pepper, culantro if available.
How To Make Panamanian Chicken Sancocho
1. Place chicken pieces in a large pot with 10 cups water, bring to boil, then reduce heat and simmer for 45 minutes until chicken is tender and easily pulls apart.
2. Remove chicken and shred meat, discarding bones and skin. Strain broth and return to pot with shredded chicken, bringing back to a gentle simmer over medium heat.
3. Add cubed plantains, yuca, and corn to the simmering broth. Cook for 20 minutes until vegetables are fork-tender and plantains have absorbed the rich chicken flavors.
4. Sauté onions and garlic until fragrant, then add to soup along with fresh cilantro. Season with salt and pepper, simmer 5 more minutes, and serve hot with lime wedges.
06. Salvadoran Cinnamon Sweet Plantains
These caramelized sweet plantains get enhanced with warm cinnamon and vanilla for extra flavor depth. The natural sugars create a beautiful golden glaze when cooked properly.
Ingredients: 4 very ripe plantains, 2 tablespoons butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 2 tablespoons brown sugar, pinch of salt.
How To Make Salvadoran Cinnamon Sweet Plantains
1. Peel very ripe plantains and slice diagonally into ½-inch thick pieces. The plantains should be yellow with black spots for maximum sweetness and proper caramelization.
2. Heat butter in a large skillet over medium heat until melted and foaming. Add plantain slices in a single layer, being careful not to overcrowd the pan.
3. Cook for 3-4 minutes per side until golden brown and caramelized. Sprinkle with cinnamon, brown sugar, and salt, then drizzle vanilla over the plantains.
4. Gently toss to coat evenly and cook for 1-2 more minutes until fragrant and glossy. Serve immediately while warm, optionally topped with powdered sugar or honey drizzle.
07. Traditional Puerto Rican Tostones
Classic Puerto Rican tostones use the traditional double-frying method for perfect crispy results. These savory plantain rounds make an excellent side dish or appetizer base.
Ingredients: 3 large green plantains, vegetable oil for frying, garlic salt, water with minced garlic for soaking, coarse salt for finishing.
How To Make Traditional Puerto Rican Tostones
1. Peel green plantains and cut into 1-inch thick rounds. Heat oil to 325°F and fry plantain pieces for 4-5 minutes per side until lightly golden but still firm in the center.
2. Remove from oil and briefly soak each piece in garlic water for 30 seconds. This traditional step adds flavor and helps prevent the plantains from getting too dark on the second frying.
3. Using a tostonera or two plates, flatten each soaked plantain round to about ¼-inch thickness. Make sure they’re evenly flattened for consistent cooking and crispiness.
4. Increase oil temperature to 375°F and fry flattened tostones again for 2-3 minutes per side until deep golden and crispy. Drain and immediately season with garlic salt while hot.
08. Costa Rican Plantain Picadillo
This traditional Costa Rican dish transforms plantains into a savory hash-like mixture bursting with flavor. Ground plantains combine with aromatic vegetables for a unique side dish experience.
Ingredients: 4 ripe plantains, 1 large onion diced, 2 bell peppers diced, 3 garlic cloves minced, 2 tablespoons vegetable oil, 1 teaspoon Worcestershire sauce, salt, pepper, fresh cilantro chopped.
How To Make Costa Rican Plantain Picadillo
1. Peel plantains and cut into small cubes, about ½-inch pieces. Heat oil in a large skillet over medium heat and add cubed plantains, cooking for 8-10 minutes until softened and lightly golden.
2. Add diced onions and bell peppers to the skillet with plantains. Cook for 5-6 minutes, stirring frequently, until vegetables are softened and onions become translucent and fragrant.
3. Stir in minced garlic and cook for 1 more minute until aromatic. Add Worcestershire sauce and gently mash some of the plantain pieces while leaving others chunky for texture contrast.
4. Season with salt and pepper to taste, then stir in fresh cilantro. Cook for 2-3 more minutes to meld flavors, then serve hot as a side dish with rice and beans.
09. Sweet Sautéed Plantain Slices
These golden sautéed plantain slices showcase the fruit’s natural sweetness when perfectly ripe. Use the blackest, softest plantains you can find for maximum caramelization and flavor.
Ingredients: 3 very ripe plantains with black peels, 2 tablespoons vegetable oil, 1 tablespoon butter, pinch of salt.
How To Make Sweet Sautéed Plantain Slices
1. Choose plantains with completely black, almost moldy-looking peels – these will be incredibly sweet inside. Peel carefully as very ripe plantains can be quite soft and sticky.
2. Slice plantains diagonally into ½-inch thick pieces. Heat oil and butter in a large skillet over medium heat until butter melts and mixture begins to foam lightly.
3. Add plantain slices in a single layer, being careful not to overcrowd. Cook for 2-3 minutes per side until deep golden brown and caramelized, with slightly crispy edges.
4. Sprinkle with a tiny pinch of salt to enhance the sweetness. Serve immediately while hot and caramelized, perfect alongside savory meats or as a sweet side dish.
10. Nigerian Jollof Rice with Plantains
This aromatic Nigerian rice dish combines fragrant spices with tender chicken and sweet fried plantains. The complex flavors and vibrant colors make this a truly spectacular one-pot meal.
Ingredients: 2 cups jasmine rice, 1 pound chicken thighs, 2 ripe plantains, 1 can tomato paste, 2 cups chicken broth, 1 onion diced, 2 teaspoons herbes de Provence, 1 teaspoon cayenne pepper, 1 inch fresh ginger minced, vegetable oil.
How To Make Nigerian Jollof Rice with Plantains
1. Season chicken with salt, pepper, and half the herbes de Provence. Brown chicken pieces in oil in a large pot for 5-6 minutes per side until golden, then remove and set aside.
2. In the same pot, sauté onions until softened, then add tomato paste, remaining herbes de Provence, cayenne, and ginger. Cook for 3-4 minutes until fragrant and paste darkens slightly.
3. Add rice to the pot and stir to coat with the spice mixture. Pour in chicken broth, return chicken to pot, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
4. Meanwhile, slice plantains diagonally and fry in oil until golden and caramelized, about 3 minutes per side. Serve the jollof rice hot, topped with fried plantains and fresh herbs.
11. Simple Fried Sweet Plantains
Sometimes the simplest preparations are the most delicious – these basic fried plantains prove that point perfectly. Just ripe fruit, hot oil, and careful timing create magic.
Ingredients: 3 ripe yellow plantains with some black spots, ¼ cup vegetable oil, pinch of salt.
How To Make Simple Fried Sweet Plantains
1. Choose plantains that are yellow with black spots but not completely black – this gives the perfect balance of sweetness and structure for frying without falling apart.
2. Peel plantains and slice diagonally into ½-inch thick pieces. Heat oil in a large skillet over medium heat until shimmering but not smoking – temperature control is key here.
3. Add plantain slices to hot oil in a single layer, leaving space between pieces. Fry for 2-3 minutes per side until golden brown and caramelized, with slightly crispy edges and tender centers.
4. Remove with a slotted spoon and drain briefly on paper towels. Sprinkle lightly with salt while still hot to enhance the natural sweetness, then serve immediately.
12. Guatemalan Plantain Fritters (Rellenitos)
These sweet Guatemalan treats feature mashed plantains formed around black bean filling, then fried until golden. The combination of sweet plantain and earthy beans creates an unforgettable flavor contrast.
Ingredients: 4 very ripe plantains, 1 cup cooked black beans mashed, 2 tablespoons sugar, 1 cinnamon stick, vegetable oil for frying, powdered sugar for dusting.
How To Make Guatemalan Plantain Fritters
1. Boil whole unpeeled plantains with cinnamon stick for 15-20 minutes until very soft. This technique infuses them with cinnamon flavor while cooking them perfectly tender for mashing.
2. Drain, cool slightly, then peel and mash plantains with sugar until smooth. The mixture should be pliable enough to shape but not too wet or sticky to handle.
3. Take a handful of mashed plantain and flatten in your palm. Place 1 tablespoon of mashed black beans in center, then carefully wrap plantain around filling and shape into an oval.
4. Heat oil to 350°F and fry fritters for 3-4 minutes per side until golden brown and heated through. Drain on paper towels and dust with powdered sugar before serving warm.
13. Puerto Rican Mofongo
This iconic Puerto Rican dish transforms green plantains into a garlicky, savory mound that’s perfect alongside meats. The traditional preparation requires a wooden mortar and pestle for authentic texture.
Ingredients: 4 green plantains, 6 garlic cloves, ¼ cup olive oil, ½ cup pork rinds or cooked bacon crumbled, salt to taste, vegetable oil for frying.
How To Make Puerto Rican Mofongo
1. Peel plantains and cut into 1-inch thick rounds. Fry in hot oil at 350°F for 4-5 minutes per side until golden brown but still firm enough to mash without becoming mushy.
2. In a wooden mortar and pestle (pilón), mash garlic cloves with salt until you have a smooth paste. Add olive oil gradually while continuing to mash until well combined.
3. Add warm fried plantains to the mortar with the garlic mixture. Mash everything together, adding pork rinds or bacon pieces as you work, until you have a chunky, cohesive mixture.
4. The texture should be rustic with some lumps remaining – don’t overmash into a smooth puree. Serve immediately while warm, shaped into individual mounds on plates alongside your favorite protein.
14. Crispy Green Plantain Chips
These addictive plantain chips require just three ingredients but deliver maximum crunch and flavor. The key is slicing them paper-thin and watching carefully while they fry to golden perfection.
Ingredients: 3 large green plantains, vegetable oil for frying, salt to taste.
How To Make Crispy Green Plantain Chips
1. Peel green plantains and slice as thinly as possible using a mandoline slicer or very sharp knife – aim for paper-thin slices that are almost translucent for maximum crispiness.
2. Heat 2 inches of oil to 325°F in a heavy pot. Working in small batches to avoid overcrowding, fry plantain slices for 2-3 minutes until they turn light golden but not brown.
3. Watch carefully during frying as they can go from perfect to burnt very quickly. Remove when they’re golden and crispy, making a light crackling sound when moved.
4. Drain immediately on paper towels and season with salt while still hot so it adheres properly. Store in an airtight container once completely cooled, though they’re best enjoyed fresh and warm.
15. Puerto Rican Plantain Lasagna (Pastélón)
This Puerto Rican comfort food layers sweet plantains with seasoned ground beef like a tropical lasagna. The sweet and savory combination creates an incredibly satisfying and unique casserole experience.
Ingredients: 6 very ripe plantains, 1 pound ground beef, 1 onion diced, 2 garlic cloves minced, 1 can tomato sauce, 2 cups shredded cheese, 3 eggs beaten, 1 teaspoon oregano, salt, pepper, olive oil.
How To Make Puerto Rican Plantain Lasagna
1. Slice plantains lengthwise into ¼-inch thick planks. Heat oil in a large skillet and fry plantain slices for 2-3 minutes per side until golden and caramelized but still holding their shape.
2. Brown ground beef in the same skillet, breaking it up as it cooks. Add onions and garlic, cooking until softened, then stir in tomato sauce and oregano. Simmer for 10 minutes until thickened.
3. Layer half the fried plantains in a greased 9×13 baking dish. Top with all the meat mixture, then remaining plantains. Pour beaten eggs over the top layer to help bind everything together.
4. Cover with shredded cheese and bake at 350°F for 25-30 minutes until cheese is melted and golden, and eggs are set. Let rest for 10 minutes before slicing and serving hot.
Final Thoughts
These plantain recipes showcase the incredible versatility of this tropical fruit in both sweet and savory applications. From crispy chips to hearty casseroles, there’s something here for every taste preference.
Whether you’re new to cooking with plantains or looking to expand your repertoire, these authentic recipes will bring exciting new flavors to your kitchen adventures.