Plantains, Two Ways

Appetizers, Sides, Snacks

Hi Monday, I’m usually not so excited about you but I have a cubano coffee in my hand, my sunglasses on and I’m dreaming about this vegan coconut ice cream and plantain combo (my new obsession). Not too shabs, not too shabs at all.

I learned a few things growing up in South Florida. 1) How to deal with frizzy hair. 2) That Florida is a place where old people get really awesome at tennis. 3) And how to make plantains.

This recipe is easy-peasy, totally Monday-proof. Buy two different types of plantains: dark brown and green. And then–in the same pan–make an appetizer (or side dish) and dessert. Yes please! .

You want the brown plantains really brown. Like gross brown. Like not cute brown. Get it?

And then you want the really green ones. Super green. I’m not sure if there’s anything worse than biting into a green, un-ripe bananas. Nails on a chalkboard.

We’re gonna start with the green ones. These’ll be savory. Almost like chips. I like to make a little olive oil, garlic and salt combo for dipping them. Dooo this!

Slice them up.

Fry them up in a cast iron skillet for a few minutes. This is almost like a double-fry method. Fancy.

Then you’re gonna smash them.

You can use any thing you like. I just used a mason jar to do it. This’ll make them easier to fry up the second time.

This was quick so I kept the oil over the flame going. Basically, don’t step away from it if you do this.

Then you’re just gonna add the smashed plantains back to the oil and fry for another 3-4 minutes, or until they’re pretty and golden brown.

Remove them from the oil and drench, I mean, drench in salt. It’s good.

Note: The ones below are the smashed, pre-fried plantains. Just so you know. We don’t like confusion in these parts.

For dessert…take the brown plantain, slice it open, and slice however you like.

And heat up a few tablespoons of oil. Add the plantains slices, let them cook for a few minutes, as in two and then turn them over. Do the same on the other side and remove.

If you wanna get snazzy, sprinkle with a little bit of sugar and cinnamon. This is a good idea.

Plantains, Two Ways

Print this duet of a recipe!


1 green plantain

1/4 cup of vegetable oil

1/4 teaspoon of salt

Heat the oil in a cast iron skillet. Place the plantains in the oil and fry on both sides about 2-3 minutes per side.

Remove the plantains and transfer to a paper towel to drain. Using a cup, mason jar or whatever else, flatten the plantains by pressing down. Simple.

Return them to the hot oil and fry  ’em up for about 1 minute on each side. Dust with a good amount of salt. Or serve with dipping sauce.


1 ripe brown, ugly plantain

2 tablespoons of vegetable oil (or butter!)

pinch of salt

Slice up the plantain and add to the oil or butter. Let it cook on each side until they’re golden brown. Some people like to sprinkle them with a bit of brown sugar and cinnamon. I advise this!

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Leave a Reply

  • Reply Daniela March 14, 2011 at 2:29 am

    Oh wow thanks was just talking to a friend about plantains saying I gotta find out what to do with them
    A Cozy kitchen tot he rescue!Thanks


  • Reply Averie (LoveVeggiesAndYoga) March 14, 2011 at 2:49 am

    Wow these look awesome! I love making bananas foster. Pretty much sugar, rum, butter and heat…you can’t go wrong. So seeing these plantains all golden makes me want them!

    • Reply Adrianna March 14, 2011 at 10:56 am

      Bananas fosters made with platanos is a winner of an idea. You’re onto something.

      • Reply Ricardo August 27, 2011 at 12:28 pm

        Just Stumbled on to your blog. Did you ever get to experiment with the maduros foster suggestion?

  • Reply Blog is the New Black March 14, 2011 at 2:49 am

    Looks great- I never know what to do with plaintains!

  • Reply Jessica @ How Sweet March 14, 2011 at 3:31 am

    Oh my goodness… I would die for some of those with ice cream!

  • Reply Katrina March 14, 2011 at 4:20 am

    Mmmm I especially like the dessert. Yum!

  • Reply Sasha (Global Table Adventure) March 14, 2011 at 7:06 am

    Yum! Love the mason jar 🙂

  • Reply Bethany @Bridezilla Bakes March 14, 2011 at 7:17 am

    I love plantains!! The sweet ones are my favorite, though.

  • Reply DessertForTwo March 14, 2011 at 7:22 am

    OhMG! I love plantains! I lived in Costa Rica for a few months and practically got all of my calories from them! Fried and smashed with salt and lime as chips and sauteed in brown sugar and coffee for dessert. So heavenly!

  • Reply EatLiveRun March 14, 2011 at 7:37 am

    So, this morning I post about how I miss plantains from when I grew up in South Florida…and then you go and post plantains! Awesome!!!

  • Reply Molly March 14, 2011 at 9:31 am

    Oh wow, these recipes and photos have me drooling.

  • Reply laura @ a little barefoot March 14, 2011 at 9:47 am

    fried plantains are the yummiest thing on earth. love!! and thank you for showing a use for both the green and the brown – sometimes the store only seems to have one or the other.

  • Reply Meghan @ good{will}living March 14, 2011 at 9:59 am

    These sound great… what type of meal are the smashed plantains good with?

    • Reply Adrianna March 14, 2011 at 10:57 am

      I think the smashed, savory plantains are awesome as an appetizer with a lime, garlic, olive oil dipping sauce. Or as a side of rice and chicken. I actually like them cold too…but I’m weird.

    • Reply Michelle August 22, 2011 at 2:52 am

      The smashed plantains(green) are good as a side with a nice pork dish (pork shoulder/picnic, pork roast, chops, etc.) I also season them with a spice called Adobo by Goya(a mix of garlic/turmeric/salt/oregano and other ingredients) instead of salt. They can also be used as appetizers topped with shredded chicken, green onions, diced tomato & preferred cheese.

      Also, the green ones can be sliced thin and fried like potato chips and seasoned to your liking. So yummy and crunchy.

  • Reply Joanne March 14, 2011 at 10:31 am

    Well, I may not be a floridian but I do have one SERIOUS love of plantains. I love them sweet, I love them savory…I just love them! These recipes look great! Mashed plantains are also excellent, for the record. Brown or green. Or a mix of both. True story.

  • Reply Dana March 14, 2011 at 11:35 am

    We ate a lot of plantains while I was in El Salvador, I haven’t seen them much in the market since coming home. Recipes look great!

  • Reply Alejandra March 14, 2011 at 12:35 pm

    I love plantains. Sweet with condensed milk drizzled over the top, or salty with a side of fried black beans and crema. I just ate lunch and I’m drooling :/

    Do you have a recipe for the vegan coconut ice cream? There’s this thai restaurant that makes their coconut ice cream vegan and it’s so delicious! I have been wanting to try and make some like it.

    • Reply Adrianna March 14, 2011 at 7:04 pm

      Recipe coming soon! The one I used is actually store-bought but I’m determined to make it. I’m obsessed.

  • Reply evie March 14, 2011 at 2:14 pm

    I lived in South Florida my whole life, and never learned to make plantains. It’s embarrassing, I know. Thanks so much for sharing! I love plantains!

  • Reply la mujer March 14, 2011 at 6:20 pm

    These look so cute and yummy Gracias from La Florida!

  • Reply [email protected] March 14, 2011 at 7:19 pm

    oooh I love tostones. Have you ever added a splash of fresh orange juice into the olive oil, garlic, salt mixture? A couple Cuban places do that and its so good!

  • Reply The Newlywed Chefs March 14, 2011 at 8:02 pm

    Mmmmm plantains are so good! Thanks for the recipe!

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  • Reply Tara March 15, 2011 at 9:15 am

    YUM!!!! I learned how to cook these in Jamaica and have been in love with them ever since! thanks for sharing!!

  • Reply Mags March 15, 2011 at 10:42 am

    Ooh cool! I’ve been dying to know the right way to cook plantains, I see them at the store and want to cook my own but I’m always afraid I’ll mess them up. My dad always claimed to know how to cook them but we usually ended up with something blackened and unappetizing ( come to think of it he was never much of a cook anyway. crunchy noodles anyone?). I’m totally going to try this now that you’ve shown me the light

  • Reply France @beyondthepeel March 15, 2011 at 10:51 am

    Can’t say I’ve ever been a big fan of plantains….but you make’em look so darn tasty. Maybe I made them wrong the last time? Ok, you’ve convinced my. The fried ones with salt look too good not to try. Thanks for sharing. This we be a totally new experience for me!

  • Reply kamran siddiqi (the sophisticated gourmet) March 15, 2011 at 10:11 pm

    What a great post! I love plantains. And tostones? They’re seriously my favorite type! I eat them like potato chips (only I don’t have a thing for potato chips. so, maybe it’s a bit more like popcorn…). Lovely, lovely post!

  • Reply Sprinzette @ Ginger and Almonds March 18, 2011 at 7:18 am

    How fab – I lived on these when I was in India; I’ve never had a chance to make them since I’ve been back in the UK. Gorgeous photos.

  • Reply Nick March 18, 2011 at 3:28 pm

    Platanos, plantanos, plantains, bananas, what exactly are we cooking here? Am I buying a green banana or a green platano? Looks great, but PLEASE WRITE YOUR RECIPES AND DESCRIPTIONS MORE CLEARLY!

    • Reply Adrianna March 18, 2011 at 3:32 pm

      I changed everything so it’s a bit more clear. P.S. YOU DON’T HAVE TO SCREAM!! IT’S RUDE!!!

  • Reply mariel March 21, 2011 at 8:06 pm

    fried plantain is something i grew up with back in puerto rico… just add a little bit of Adobo seasoning salt on them and you’ll fall absolutely in love with them!

    • Reply Michelle August 22, 2011 at 2:58 am

      haha! I just commented about the Adobo instead of plain salt. And can you say Pernil with tostones?… the best! 🙂

  • Reply nickey T April 21, 2011 at 4:16 pm

    Wow! I have to try this. Thanks for sharing.

  • Reply Nicole October 22, 2011 at 2:16 am

    i just made both of these today…and they seriously rocked my world! i ate both of them basically in one sitting! amazing

  • Reply Ruby Alexandra January 12, 2012 at 10:27 pm

    I’m really confused about the difference between plantains and bananas?

  • Reply Jayla January 15, 2012 at 4:55 pm

    I cook plantains all the time. Grew up cooking them. There are a lot more recipes. Mofongo, Mangu (from my parent’s country DR), and other types of dishes. You can put the Maduros (brown ones) in a baking dish whole, peeled with a half a cup of milk, cinnamon sticks, and sugar and bake them till golden. It’s sweet stuff.
    I had the green ones today with a fried egg and yesterday with a fired egg and fried salami. Good stuff. You can also boil them…still taste good.
    You’re from Florida, like me. So I’m sure you’ve has the ones at “Bahama Breezes”…those are so GOOD!

  • Reply Jayla January 15, 2012 at 4:56 pm

    the spelling mistakes…I’m typing in a dark room.

  • Reply Hanely June 22, 2012 at 12:22 pm

    Very dominicano <3
    Loving it!

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  • Reply Shawna July 16, 2015 at 6:48 pm

    I just found this blog using pinterest. I was needing a recipe for ripe plantains since the green turned before cooking them. I’m so excited to try a sweet version of plantains!