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.
Making fried plantain toast is similar to making avocado toast. There’s just one additional step, and that’s cooking the plantain.
First, what is a plantain?
- Plantains are grown in tropical regions around the world, and are used primarily in Central and South America, the Caribbean, Africa, and Southeast Asia.
- 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.”
How to Tell When a Plantain is Ripe
A plantain can be cooked and eaten at all stages — green, yellow and black. However, unlike bananas, a plantain is fully ripe when it has many dark spots, and can be almost all black.
They have a much thinner skin than bananas and the less ripe they are, the more difficult to peel.
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 delicious sweet treat.
I especially love them fried because easily absorb oil making them creamy inside and crisp outside, which is why this Fried Plantain Toast is so amazing.
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.
What’s in Fried Plantain Toast with Pickled Onion?
Plantain, oil, toast, salt, pickled onion. That’s all it takes to create this deliciousness!
Why you Should try Fried Plantain Toast with Pickled Onion
- 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.
I hope you love this awesome dish as much as I do!
Delicious Salads to Serve with Fried Plantain Toast:
- Grilled Little Gem Lettuce Salad
- Chopped Mexican Salad with Pepitas
- Mango-Avocado Salad with Panela Croutons
More recipes using plantains:
Fried Plantain Toast with Pickled Onion
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
- 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.)
- 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.)
- 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.
- 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.
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Marissa says
We love plantains, but have never made anything like this. What a clever, complex, and delicious combination!
valentina says
Thanks, Marissa. If you already love plantains, I think you’ll really dig this. 🙂 ~Valentina
Eha Carr says
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 !
valentina says
So happy you love and can get plantains, Eha. Thank you so much for the lovely comment. 🙂 ~Valentina
angiesrecipes says
I have never had plantain. These look mouthwatering served with pickled onions..another favourite too.
valentina says
Thanks, Angie. I really hope you try a plantain. Would love to know what you think of them when you do. 🙂 ~Valentina
Dawn - Girl Heart Food says
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!
valentina says
Thanks, Dawn. Yes, it’s a fun summer meal. Enjoy! 🙂 ~Valentina
David Scott Allen says
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!
valentina says
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
Liz says
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!!!
valentina says
Thanks, Liz! I hope you give it a go and love it. 🙂 ~Valentina
Kelly | Foodtasia says
Such a fun recipe to try, Valentina! Can’t wait to try something new!
valentina says
Enjoy! Thanks so much, Kelly. 🙂 ~Valentina
Ron says
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.
valentina says
Thanks, Ron. Some people like “fried green plantains” — you could give that a go. Hope all is well! 🙂 ~Valentina