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Yummy plantain recipes

Chef Lance Seeto
Sunday, November 12, 2017

platanos maduros (FRIED SWEET PLANTAIN)

The best vudi for this maduros recipe are the ones that have very black skins and tender flesh. The darker they are, the sweeter and less starchy they become, and that is exactly what you want to get that deep caramelisation and custardy interior.

4 large, very ripe vudi

1½ cups vegetable oil

Kosher salt or sugar (optional)

1. Trim ends of plantains, peel, and cut diagonally into 1" pieces.

2. Heat oil in a large pan over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn't, wait another minute, and try again.

3. Working in batches, cook vudi turning once, until beginning to brown, 1-2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6-8 minutes. Transfer to a paper towel-lined sheet tray.

4. Season with salt and/or raw sugar, if desired. Serve hot as a snack or chaser.


A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans

4 green vudi

2 cups extra virgin olive or coconut oil

salt to taste

6 garlic cloves

2 tablespoons extra virgin olive oil

1 slice of bacon, cooked

1 cup chicken stock or coconut bu water

1. Peel vudi and cut into one-inch slices.

2. In a large saucepan or deep fryer, heat oil to 175 degrees Celsius. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.

3. In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

4. In the same mortar or bowl, crush half of the fried plantain slices with 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.

5. Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve.


Golden, crisp and salty, Tostones are the favourite Latin American side dish that uses raw, green vudi, not the ripe ones.

2 large green vudi

vegetable oil for frying


1. Remove the skin from the vudi and cut into 1-inch thick rounds.

2. In a large pan, heat the oil. Fry the plantains until slightly golden on both sides. Transfer into a plate lined with a paper towel.

3. With the bottom of a bottle or plate, press on the vudi to flatten them to about half their original size.

4. Return the pressed vudi to the hot oil. Fry until crisp around the edges, about 2 minutes on both sides.

5. Remove from the oil, place on a paper towel and sprinkle with salt. Serve hot.


If you love pancakes you'll appreciate this breakfast recipe of ripe vudi, sweetness and spice. This recipes makes around 12 pancakes, and are even better when enjoyed with pure honey or maple syrup. You need just enough vegetable oil to grease the frying pan before pouring the batter.

2 overripe vudi

2 eggs

5 tablespoons normal flour

Cool water

1 teaspoon salt

Cayenne pepper powder

4 tablespoons Carnation evaporated milk

Vegetable oil (for frying)

1. Break the egg into a bowl, beat and set aside.

2. Peel the overripe vudi and mash with a fork.

3. Add cool water to the mashed vudi bit by bit and mix on each occasion till you get a medium consistency.

4. Pass the medium consistency blend through a sieve into the egg bowl. Mix very well.

5. Sift the plain flour into the mixture from Step 4. Mix thoroughly.

6. Add salt, cayenne pepper and evaporated milk and stir very well. It is ready to be fried.

7. Set your frying pan over medium heat and pour a small quantity of vegetable oil; just enough to grease the frying pan. This should be about 1 tablespoon of oil.

8. When hot, pour a small amount of batter into the pan to make a 5mm thick and 5 inch diameter plan-cake.

9. Keep an eye on it and once you see the edge of the plan-cake caking, flip it to fry the other side too.

10. It is ready when both sides are light brown. Repeat steps.

11. Enjoy these pancakes with favorite jams and topping.

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