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    Home » Breakfast & Brunch » Fried Plantain Toast with Pickled Onion

    Fried Plantain Toast with Pickled Onion

    Jul 8, 2020 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Fried Plantains on Toast with Pickled Onion is a dreamy, sweet and savory combination. It’s fantastic on its own, and makes for a fabulous meal with a salad.Fried Plantain Toast with Pickled Onion on white plate with chives

    This is such a fun recipe. It's unexpected, healthy, tasty and pretty.

    Making fried plantain toast is similar to making avocado toast. There's just one additional step, and that’s cooking the plantain.

    two plantains with black spots

    How are plantains different from bananas?


    • Though they're a fruit in the same family as bananas, plantains are quite different and are generally treated like a vegetable. They can be baked, boiled, fried, grilled, or steamed — I love them the most when they’re fried.
    • They can't be eaten raw and are therefore often referred to as “cooking bananas.”
    • They have a much thinner skin than bananas and the less ripe they are, the more difficult to peel.

    Plantains are grown in tropical regions around the world, and are used primarily in Central and South America, the Caribbean, Africa, and Southeast Asia.

    sliced plantain with skin next to it

    Ingredients for Fried Plantains on Toast


    • plantain - Try to get fully ripe plantains. Unlike bananas, the skin should be almost all black. (A plantain can be cooked and eaten at all stages — green, yellow and black.)
    • neutral oil - Grapeseed or vegetable oil.
    • toast - Use your favorite.
    • salt
    • pickled onion - I use these Lime Pickled Onions.

    That's all it takes to create this deliciousness.

    sliced fired plantains in skillet

    What do Plantains taste like?

    The reason plantains must be cooked, is that when raw they’re very bland, not at all sweet, and incredibly starchy. They simply do not taste good — similar to a raw potato.

    When cooked however, a plantain transforms into a very sweet treat.

    I especially love them fried because they easily absorb oil making them creamy inside and crisp outside.

    Are plantains good for you?


    Yes, they are. They're a rich source of vitamins and minerals, are cholesterol-free, low in fat and sodium, and are a good source of fiber.

    fried plantain being mushed with a fork

    Why you Should Make it


    • If you’re not familiar with plantains or don’t eat them often, it’s a huge treat.
    • It’s SO delicious! The unique blend of the sweet, crispy on the outside-creamy on the inside plantains is perfectly balanced by Lime Pickled Onions which are fresh, tangy and have a slight crunch.
    • It’s fun and will wow anyone you serve it to.

    Fried Plantain Toast with Pickled Onion on white plate

    I hope you love this awesome dish as much as I do!

    Serving Suggestions


    This recipe is great with a salad. Here are a few that would be great with it:

    • Grilled Little Gem Lettuce Salad
    • Chopped Mexican Salad with Pepitas
    • Mango-Avocado Salad with Panela Croutons

    More recipes using plantains:

    • Plantain Picadillo Empenadas
    • Cuban Black Bean Rice Bowls with Baked Plantains
    Plantain toast with lots of red pickled onion on top.

    Fried Plantains on Toast Recipe

    Valentina K. Wein
    Fried Plantain Toast with Pickled Onion is a unique, dreamy, sweet and savory combination. It’s fantastic on its own and makes for a fabulous meal with a salad.
    *Please note that the pickled onions should be made at least a day ahead of time.
    5 from 5 votes
    Print
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Lunch
    Cuisine Southeast Asian, South American
    Servings 4
    Calories 82 kcal

    Ingredients
      

    • grapeseed oil for the pan
    • 1 approximately 1 pound ripe plantain, peeled and sliced into approximately ½ inch thick slices
    • salt
    • 4 slices of your favorite bread (standard size), toasted
    • ½ cup Lime Pickled Onion (click here for the recipe)
    • chives for garnish if desired, finely chopped

    Instructions
     

    • Oil the pan. Generously coat the bottom of an approximately 12-inch, non-stick skillet with the oil and place it over medium-high heat. (The oil should be somewhere between coating the pan and approximately ⅛ inch deep.)
    • Fry plantains. Once the oil is hot, sprinkle the plantain slices lightly with salt and add them to the pan. You should hear a sizzling sound -- if you don't, it's not hot enough yet. Fry them until the bottoms are golden, about 4 minutes. Then gently flip them over and cook until the bottoms are golden, about 3 minutes. (The pan will become hotter as you cook, so the second side will take a bit less time.)
    • Mash. Remove the fried plantains from the pan and put them in a mixing bowl. Then pour any excess oil from the pan into the bowl. Mash them with a fork until it's partially smooth and partially chunky.
    • Assemble. Divide the mashed fried plantains between the four slices of toast, and then divide the Lime Pickled Onions among them. Sprinkle with the chopped chives if desired, and serve.

    Notes

    Calorie count is only an estimate.
    Keywords great for lunch, cooking with plantains
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. Marissa

      July 08, 2020 at 4:26 pm

      We love plantains, but have never made anything like this. What a clever, complex, and delicious combination!

      Reply
      • valentina

        July 08, 2020 at 9:13 pm

        Thanks, Marissa. If you already love plantains, I think you'll really dig this. 🙂 ~Valentina

        Reply
    2. Eha Carr

      July 08, 2020 at 6:13 pm

      I love something 'new' on the food scene . . . and this one is ! In country- close to Sydney Australia I can get plantains most of the time. Since I have lived in the semi-tropics, love them !! This is a lovely and easy 'marriage' with the onion I shall most certainly try !

      Reply
      • valentina

        July 08, 2020 at 9:12 pm

        So happy you love and can get plantains, Eha. Thank you so much for the lovely comment. 🙂 ~Valentina

        Reply
    3. angiesrecipes

      July 08, 2020 at 7:35 pm

      I have never had plantain. These look mouthwatering served with pickled onions..another favourite too.

      Reply
      • valentina

        July 08, 2020 at 9:12 pm

        Thanks, Angie. I really hope you try a plantain. Would love to know what you think of them when you do. 🙂 ~Valentina

        Reply
    4. Dawn - Girl Heart Food

      July 09, 2020 at 4:06 am

      I don't use plantains often enough! I love all sorts of toast and this looks right up my alley. Plus, pickled onions? Love those! What a delicious meal, especially on a warm summer day!

      Reply
      • valentina

        July 10, 2020 at 8:27 pm

        Thanks, Dawn. Yes, it's a fun summer meal. Enjoy! 🙂 ~Valentina

        Reply
    5. David Scott Allen

      July 09, 2020 at 7:17 am

      We have made plantains only occasionally—Mark remembers having them in the Caribbean. It’s been ages since then... we should try them again. Love their color with the pickled onions! Just beautiful!

      Reply
      • valentina

        July 10, 2020 at 8:29 pm

        oooh, I'm sure in the Caribbean they prepare plantains in all sorts of fabulous ways. Thanks so much, David and have a lovely weekend. 🙂 ~Valentina

        Reply
    6. Liz

      July 09, 2020 at 6:23 pm

      It's been eons since I've cooked plantain, but this is the sort of dish I know I'd love for lunch!! Unique and delicious!!!

      Reply
      • valentina

        July 10, 2020 at 8:30 pm

        Thanks, Liz! I hope you give it a go and love it. 🙂 ~Valentina

        Reply
    7. Kelly | Foodtasia

      July 10, 2020 at 6:35 pm

      Such a fun recipe to try, Valentina! Can't wait to try something new!

      Reply
      • valentina

        July 10, 2020 at 8:36 pm

        Enjoy! Thanks so much, Kelly. 🙂 ~Valentina

        Reply
    8. Ron

      July 17, 2020 at 11:08 pm

      What a great combination. We get green plantains here, but as they've been refrigerated and thus never ripen. If I ever see some ripe plantains I'll remember this dish. The pickled onions sound to be a perfect match. I love pickled onions on my avocado toast.

      Reply
      • valentina

        July 18, 2020 at 4:58 pm

        Thanks, Ron. Some people like "fried green plantains" -- you could give that a go. Hope all is well! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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