Onion-Crusted Plantains

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4-6
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2 large extra-ripe plantains, peeled

3 tablespoons unsalted butter

3 tablespoons vegetable oil

3/4 cup all-purpose flour

3/4 cup milk

1 large egg

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

3 1/2 cups fried onions (one 6-ounce can)

Hot sauce, for serving


  1. Slice the plantains 3/4 inch thick on the diagonal. Heat 1 1/2 tablespoons each butter and vegetable oil in a nonstick skillet over medium-high heat. Working in batches, cook the plantains until golden, about 5 minutes per side. Drain on paper towels, reserving the skillet.
  2. Put the flour in a shallow dish. Whisk the milk, egg, allspice and cayenne in another dish. Lightly crush the fried onions into a third dish. Dredge the plantains in the flour, dip in the milk mixture, then press into the fried onions, turning to coat.
  3. Heat the remaining 1 1/2 tablespoons each butter and vegetable oil in the reserved skillet over medium heat. Working in batches, fry the plantains until golden and crisp, about 1 minute per side. Drain on paper towels. Serve with the hot sauce.
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