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Top Rated Plantain Recipes

Cuban-Style Black Beans and Plantains Over Oatmeal
Oatmeal gets a savory, Cuban-style makeover, complete with black beans and cooked plantains. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.
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5

Yellowtail Ceviche
Try this delicious and easy yellowtail ceviche. In the restaurant, we serve this with a vinaigrette called "Mambo #3." One taste of this zesty, spicy concoction, and you'll know why. Knock the party guests' socks off with this appetizer. See all appetizer recipes. Click here to see 15 Easy Fish Recipes for Summer.
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5

Chef Schiaffino's Plantain Salad
This recipe is courtesy of chef Pedro Miguel Schiaffino, the master behind Malabar and new consulting chef for Aqua Expeditions cruises.
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4.5

Alcapurrias
Often thought of as a beach food, alcapurrias are Puerto Rican fritters made with a deep-fried batter of green bananas, plantains, taro, potato, other starchy tubers, and stuffed with meat or seafood. This recipe uses yautia, plantains, and beef.This recipe is courtesy of The Food Network.
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4.5

Gorditas Infladas (Fried Puffed Tortillas)
Veracruz’s answer to India's puri is the gordita inflada (“puffed-up little fat one”). In talking about them, most people leave out the “inflada,” which can be confusing since the name “gordita” by itself refers to a motley family of different tortilla-like masa cakes. They are eaten in some form or other in many parts of Mexico, but everyone knows that Veracruz state is headquarters for the most varied and delicious one.Gorditas are easier to eat than to describe. The basis of the dough is always corn masa, usually combined with at least one other starchy ingredient  wheat flour, mashed plantain, mashed beans. Gorditas can be sweet (though not very) or savory. What all kinds have in common is that they puff up in cooking — a little or a lot, depending on the technique and shape. When griddle-baked, they expand just enough to be easily split when they come off the heat. Some of the thicker ones may puff in the same modest way when fried, but thinner fried gorditas, like these, absolutely balloon in front of your eyes. Gorditas infladas, the flaky puri-like ones given here, are not meant to be filled at all.You may think that getting a gordita inflada to inflate takes eons of practice. Not at all: If the oil is at the right temperature and you have a large spoon handy to keep flicking the hot fat over the upper surface, they’ll puff as if by magic. The following dough is for basic gorditas infladas as commonly made around the port city of Veracruz and the Sotavento region. It uses a combination of masa, wheat flour, and mashed plantain that produces a pliable, subtly flavored, and easily puffed dough. The cooks of the region often shape their gorditas by hand into rounded ovals, which does take a little extra skill; I’ve opted for round ones made with a tortilla press.Please note that the recipe calls for a chunk of plantain at the last stage of ripeness, black and thoroughly softened. If you have to use one that is still a little hard and starchy, soften it as follows: Increase the amount of milk to 1/2 cup; simmer the milk and sliced plantain in a small saucepan for about 15 minutes. Let cool and proceed as directed below.
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4.5

This savory recipe for guacamole made from avocado and plantains was created by the "Civilized Caveman," George Bryant, and it is completely gluten-free, and paleo-friendly.
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4

Like Brazil itself, our Bloody Paulistano is at once rustic and modern, with traditional notes of tomato and horseradish mingling with tropical açaí, a fried plantain garnish and, naturally, cachaça.  One sip of this effortlessly breezy cocktail will transport you below the equator, whether you’re here in Brazil or half a world away.
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4

For a more complex tasting appetizer, try mixing these unexpected ingredients for a flavorful surprise! Almost like a salsa, this dip could be more exciting for your guests than the actual game. 
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4

Feijoada
Feijoada is a regional, traditional Brazilian dish made with various cuts of beef and pork, typically including sausage, pig's feet, and various other smoked meats. Here, chef de cuisine Abraham Trinidad shares the version he serves at Oficina Latina. Like many great recipes, this one was a collaborative effort.
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4

Fondly known in our ‘test bar’ as a Bloody Pirate, this rum-based Mary starts with Bacardi Gold and gets progressively more tropical from there: Puerto Rican-style sofrito lends body and heat to the tomato juice, while sweet-and-salty garnishes of fried plantain and chicharrones add crunch and heft to what is truly ‘a breakfast in a glass’.
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3

Pan de Bono Sliders
In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread, and fried plantains. A little onion slaw and fried egg tops off this hearty and satisfying snack. See all pork recipes.
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3

by
Jennifer Iserloh
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