plantain recipe

These Pan Fried Plantains are a staple Puerto Rican side dish recipe. They&#x27;re perfectly sweet, caramelized along the outside and deliciously warm on the inside!

Puerto Rican Fried Plantains (Sweet Plantains)

overly ripe (black) plantains, peeled and sliced into 1-inch pieces

tbsp butter

In a non-stick skillet over medium heat, melt...

In a non-stick skillet over medium heat, melt butter.

Add plantains in a single layer (you will...

Add plantains in a single layer (you will have to do multiple batches). Cook plantains on each side, for about 2-3 minutes, or until they reach a caramelized brown color.

Transfer to a plate covered with newspaper (or...

Transfer to a plate covered with newspaper (or paper towels) and allow to drain for a minute or two. Then serve!

Spicy Plantain Burrito Bowls recipe featuring seasoned rice and beans, garlic cilantro lime slaw, and crispy fried plantains. So good // almost vegan.

Spicy Plantain Burrito Bowls

white long grain rice, uncooked

water

salsa (mild, medium, or hot! you decide)

tomato paste

can black beans, rinsed and drained

EACH chili powder and cumin

EACH oil and water

green onions

cilantro leaves

garlic (less if you’re sensitive to garlicky things)

salt

limes

sour cream yogurt

cabbage

vegetable oil

green plantains

Rice

Place the ingredients in a rice cooker and cook until done.

Black Beans

Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.

Slaw

Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat &#8211; reserve the remaining sauce.

Plantains

Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles &#8211; if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 😀

Assembly

Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.

Wilson is right.
As a brazilian, born and raised, I went like crazy to see what Lindsay had prepared for "us" this time. Rarely I torn my nose for some ingredient ... but got a little sad, have to admit, because whatever this dish has, it's a Mexican recipe. Brazilians eat, definitively rice and beans ALL the time, but white and black respectively. 
In some parts of the country, they use to have some sort of "sweet" as BANANA, not plantanos, even though on the Northeast they fry the salty green bananas but ... with sugar and cinnamon. 
And ALWAYS,  a piece of meat ... chicken, linguica (sausage), beef (for sure not tenderloin).
With this wave about "healthy", they are serving tofu as protein ... healthy my "patushky" because 95% of the tofu produced today is make with soy that was plant/grows using GMOs seeds. But this is another discussion.  
And old "school" like me, we call MEAT, not PROTEIN. 
BEEF is BEEF ... edamame is ... well ... the thing that is served at japanese rest.
There is not such thing "starch and starch" ... it's RICE and POTATOES.
But HEY! Amazing recipe ... amazing taste ... amazing pictures! 
Thanks!

Looks yummy--although I'm not sure if I want to fry plantains in the summer...

While in NOLA, have beignets, a muffaletta sandwich, and some FRIED oysters (not so gloopy that way). Enjoy!

This looks amazing! I love that you added in fried plantains - definitely a unique twist on a regular burrito bowl. And that bowl alone is making me crave Chipotle **addicted** :).

Marranitas or Puerquitas are a popular appetizer from the Pacific zone of Colombia. Just because we call them appetizers, doesn't mean you can only serve them as a snack or before a meal. As a matter of fact, if you eat six of these marranitas, you are not going to have any room for dinner

Marranitas o Puerquitas ( Green Plantain Balls Stuffed With Pork Belly)

Vegetable oil

plantains

garlic

chicharrones (finely chopped)

Salt

Fill a large skillet with vegetable oil and heat the oil over medium-high heat to 365F.

Place the crushed garlic in salted water and set aside.

Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side. Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.

Let the fried plantain chunks cool for 2 minutes. Then put the plantain chunks between 2 plastic bags and and flatten, pressing with a cutting board to 1/4″ inches tickeness.

Dip the flattened plantains in the garlic water and place them on your hand and place some chicharrones in the middle and form a ball to enclose the chicharrones. Then smooth them with your hands. Repeat with the remaining plantains.

Carefully place them in the hot oil and fry for about 3 minutes on each side or until golden on all sides.

Using a slotted spoon remove from the oil and place on a plate lined with paper towels. Sprinkle with salt and transfer to a serving plate.

Plantain Cups

Butter (unsalted)

Red onion

Bell pepper (yellow, red)

Sugar

Green plantain

avocado

Cajun seasoning

Shrimp (raw)

Lime (zest)

Melt the butter in a frying pan. Add in the onions and pepper. Cook until translucent.

Add in the sugar. Cook until soft.

Peel, wash and dry the plantain.

Cut the plantain into three chunks.

Deep fry the plantain.

Place one piece of plantain inside the Lemmon squeezer and press. Repeat.

In a bowl, mash the avocado with one teaspoon of cajun seasoning. Mix well.

Ina bowl, season the unshelled shrimp with the remaining cajun spices and 1/2 tablespoon of olive oil. Mix well.

Saute the shrimp in a pan, until cooked.

Layer the avocado, onions and shrimp inside each cups. Serve with lime zest.

Hello There!



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Let’s start off with some great news: I will be posting weekly recipes all July and Summer!&nbsp;



I haven’t posted weekly recipes since… early 2021, I think?! Coming out lockdown life had gotten back to its usual fast-paced rythm, so posting once or twice a month was the more appropriate choice.



Well, that’s over…for now. Not everyone will, unfortunately, be able to go on vacation this Summer, yet most people will have more free time on their hands, which means… more time to cook! lol



In that spirit, I will provide you with more summer food inspo :)



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Let’s start with the first recipe of #LaSummerBami (does that sound…okay-ish? lol): Cajun Shrimp Plantain Cups!



Ok, first of all, did you really expect I start off with anything but a Plantain recipe?! You should know me better than this by now. 😁



These Plantain Cups will be your new go-to appetizers: easy to make, flavorful and versatile. 



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Green Plantain



You can make sweet, savory or spicy cups, according to your wishes and taste: green plantain are naturally neutral and can be paired with virtually any ingredient on heart. Make sure you use green plantain or they won’t hold the shape. Moreover, yellow/ripe plantain are way too sweet and the contrast will be too strong.



I fry the plantain then press them using a lemon squeezer to give them the characteristic shape.







The Filling



I used caramelized onions and bell peppers, cajun mashed avocado and cajun shrimp.



Again, you can use whatever you like, but I was going for a sweet and savory flavor here.



Another great addition could be sautéed mushrooms, ground beef and « Chipotle » sauce.



To add a special finishing touch, sprinkle with lime zest and fine-chopped persil.



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For more&nbsp;Plantain recipes, check these out:



<ul>
<li><a rel="noreferrer noopener" href="https://laviebami.com/plantain-and-mushrooms-gratin-with-video/" target="_blank">Plantain and Mushrooms Gratin</a></li>



<li><a rel="noreferrer noopener" href="https://laviebami.com/chicken-gizzard-stew-with-plantain-and-peppers/" target="_blank">Chicken Gizzard Stew with Plantain and Peppers</a></li>



<li><a rel="noreferrer noopener" href="https://laviebami.com/oven-roasted-lime-and-cinnamon-plantains/" target="_blank">Lime and Cinnamon Roasted Plantains</a></li>



<li><a rel="noreferrer noopener" href="https://laviebami.com/poulet-dg-cameroonian-chicken-and-plantain-stew-with-video/" target="_blank">Poulet DG (Cameroonian Chicken and Plantain Stew)</a></li>



<li><a rel="noreferrer noopener" href="https://laviebami.com/vegan-tofu-stuffed-plantain-with-video/" target="_blank">Vegan Tofu Stuffed Plantain</a></li>



<li><a href="https://laviebami.com/cameroonian-turning-plantains-sese-plantains-with-video/" target="_blank" rel="noreferrer noopener">Cameroonian Turning Plantains (Sese Plantains)&nbsp;</a></li>
</ul>







Without further ado, scroll below for the full recipe and video instructions.&nbsp;



Bon Appétit !



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Cajun Shrimp Plantain Cups

Make this delicious and healthy vegan plantain bowl recipe with protein-rich edamame beans, sweet pan-fried plantains, brown rice, healthy veggies, and a quick homemade chimichurri sauce—incredibly satisfying!

Avocado Plantain Rice Bowl Recipe with Edamame Beans

brown rice (short or long grain)

olive oil (divided)

(10-ounce) package frozen shelled edamame beans (340 grams)

plantains (yellow with brown spots) (peeled and

Salt and black pepper

cherry tomatoes (cut in half, 155 grams)

Rosemary needles

Chimichurri sauce

Bring a large pot of water to boil (about 4 quarts). Once the water is boiling, add the rice and continue boiling for 25 minutes. 

Place frozen beans in a bowl covered with water to quickly defrost, and set aside.

While rice is cooking, pan fry the plantains.

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.

When oil is shimmering, add the plantains (you&#39;ll have to work in batches).

Fry for 1 to 2 minutes on one side and then another minute on the other side or until caramelized and browned. Season with salt to taste.

Heat more olive oil if needed to fry the next batch. Continue untill all plantains are fried.

Remove from pan and set aside.

In the same large skillet, heat 2 tablespoons of olive oil over the same medium heat.

Toss in the drained and dried beans. Cook and stir for about 5 minutes until cooked through and slightly browned, set aside.

When the rice is ready, drain and return the rice back to the pot. Season with a sprinkle of salt and stir to combine.

Serve each ingredient separately in serving bowls or plates together with the tomatoes, avocado slices, and chimichurri sauce. Assemble the bowls at the table.

To serve, layer rice, edamame beans, and fried plantains into 4 serving bowls.  Arrange some tomatoes and avocado slices on the side.

Serve with chimichurri sauce and dried rosemary needles (optional) for garnish.

Store leftovers except for avocado in an airtight container(s) in the refrigerator for up to 4 days.

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The most viewed plantain recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 5 plantain recipe recipes from across the web

The most viewed plantain recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puerto Rican Fried Plantains (Sweet...

Spicy Plantain Burrito Bowls

Marranitas o Puerquitas ( Green Pla...

Plantain Cups

Avocado Plantain Rice Bowl Recipe w...

The most viewed plantain recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine