Go Back
+ servings
Fried Plantain Toast with Pickled Onion on white plate

Fried Plantain Toast with Pickled Onion

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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Lunch
Cuisine South American, Southeast Asian
Servings 4
Calories 82 kcal



  • 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.
Keywords great for lunch, great for brunch, plantain using recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.