Plantains were always a part of our meals growing up—breakfast, lunch, or dinner, they always had a place on the table. That’s the beauty of cooking with plantains—they’re incredibly versatile. A staple in Puerto Rican cuisine and Latin American food, plantains can be sweet or savory, fried, baked, mashed, or sliced. However you cook them, they bring a hearty, satisfying flavor. 

Unlike bananas, plantains aren’t meant to be eaten raw. They need to be cooked, making them perfect for everything from crispy tostones to comforting mofongo. They’re also a great option for healthy, home-cooked meals when baked or air-fried instead of deep-fried. 

These plantain recipes will show you just how many delicious ways you can enjoy this amazing fruit! 

What are Plantains? 

At first glance, plantains look like oversized bananas, and it’s easy to mix them up. But while bananas are naturally sweet and great for snacking, plantains are starchier and need to be cooked.  

Ripeness matters when cooking with plantains. Green plantains are firm and starchy, perfect for dishes like tostones, mofongo, and soups, where they hold their shape well. On the other hand, ripe plantains (yellow with brown spots) become softer and naturally sweet when cooked, making them ideal for dishes like maduros, pastelón, or even baked desserts. 

Aside from their versatility, plantains are loaded with fiber, potassium, and vitamins A and C, making them a nutritious addition to any meal.

9 Most Delicious Plantain Recipes

Some foods bring back memories, and plantains do just that. Whether it was frying tostones for Sunday lunch or stacking layers of pastelón, plantains always stole the spotlight. If you’re ready to experiment in the kitchen, here are nine plantain recipes to try. 

1. Tostones (Twice-Fried Green Plantains) 

Tostones are crispy on the outside and soft on the inside—a staple in Puerto Rican cuisine. Made by slicing, frying, flattening, and frying again, they turn golden and crunchy with just a little salt. They’re best served fresh with garlic dipping sauce or mayo-ketchup. Once you start eating these, it’s hard to stop! 

2. Maduros (Fried Sweet Plantains) 

If you prefer something sweeter, maduros are the way to go. These ripe plantains (yellow with dark spots) caramelize beautifully when fried, creating a naturally sweet and buttery side dish. They pair well with rice and beans, grilled meats, or even with eggs for breakfast. 

3. Mofongo (Garlic Mashed Plantains) 

A true Puerto Rican favorite, mofongo is made by mashing fried green plantains with garlic, olive oil, and pork rinds (chicharrones). It’s often served with broth, seafood, or shredded meat for an extra punch of flavor. 

4. Pastelón (Plantain Lasagna)

Pastelón is a Puerto Rican-style lasagna that swaps pasta for fried ripe plantains. Layered with seasoned ground beef and cheese, it’s held together with a light egg mixture before baking. It’s one of those meals that somehow tastes even better the next day. Check out our recipe below.

5. Arañitas (Shredded Plantain Fritters) 

These crunchy bites get their name from their spider-like shape (arañitas means “little spiders” in Spanish). Shredded green plantains are shaped into small mounds and fried until golden brown. A simple garlic or cilantro sauce makes a perfect dip.

6. Canoas (Stuffed Sweet Plantains) 

Canoas (meaning “canoes” in Spanish) are ripe plantains baked until soft, then stuffed with ground beef, beans, or cheese. These are great as a meal on their own or as a flavorful side.

7. Picadillo con Maduros (Ground Beef with Sweet Plantains) 

A go-to meal in many Puerto Rican homes, this dish pairs savory ground beef with fried ripe plantains. The beef is cooked with onions, peppers, garlic, and tomato sauce, then mixed with sweet plantain slices. Serve it with white rice and avocado for a simple but satisfying meal. Picadillo recipe here.

Tips for Cooking with Plantains

After plenty of trial and error (and a few kitchen mishaps), I’ve learned some useful tricks for cooking plantains. Here’s what helps: 

Best Oils to Use 

I stick to avocado oil or coconut oil since they hold up well to high heat and add a light flavor. If you’re frying, these oils help get a crisp finish without being overly greasy. 

Cooking Methods 

  • Frying – Great for tostones and maduros. Shallow frying works well, but deep frying gets them extra crispy. 
  • Baking – A healthier option that keeps plantains soft inside with a slightly crisp edge. Just slice, brush with oil, and bake at 375℉. 
  • Boiling – Perfect for mofongo or soups. Boiled plantains turn soft and mashable, perfect for hearty dishes. 
  • Air Frying – The best way to get crispy tostones without as much oil. 

If you’re looking for more quick and easy plantain-based dishes, check out Healthy Rican’s collection of quick, easy, and delicious recipes for the family. 

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Recipe

Pastelón

Ingredients

  • 4-6 ripe plantains 
  • 1 cup avocado oil for frying, or oil spray if air-prying 
  • 1 tbsp sofrito
  • 1/2 cup diced onions 
  • 1/2 cup diced peppers 
  • 1 lb. 90/10 ground beef
  • 1 tbsp Healthy Rican Adobo
  • 1 tbsp Healthy Rican Sazón
  • 1 cup tomato sauce
  • 2 tbsp olives (Optional)
  • 2 eggs (beaten) (Optional)
  • 1-2 cups shredded cheese of choice (mozzarella and cheddar)

Instructions

  1. Peel and cut open the plantains. Cut in half and into 1/4-inch strips.
  2. Over medium/high heat add the oil and fry the plantains until golden brown on each side (approximately 35 seconds on each side). For less oil, air-fry the plantains approximately 5-7 minutes.
  3. Set aside. 
  4. For the meat: In a pan, add the meat, sofrito, onions, and peppers, seasonings and olives if adding. Sauté for a few minutes.
  5. Add the tomato sauce and simmer until the meat is browned and fully cooked.
  6. Preheat the oven to 350°F.
  7. Grease a small square or rectangular baking dish.
  8. Add a layer of the plantains, then a layer of meat, and cheese. Continue to add layers until you run out of plantains (approximately 2-3 layers).
  9. On the final layer of plantains, add the beaten eggs on top of all the layers.
  10. Finish with a top layer of cheese. 
  11. Bake the pastelón for 20-30 minutes until the cheese melts.

Equipment & Notes

Bring the flavor home

Explore our full collection of Healthy Rican seasonings, including staples like Adobo, Sazón, and Sofrito Seco. Whether you saw them in the recipe or want to try something new, these blends are made with all-natural ingredients and puro sabor.

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Mayra Luz Colón, Healthy Rican Cookbook

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The Healthy Rican Cookbook

The Healthy Rican Cookbook is a guide to making traditional Puerto Rican dishes in a healthier way. But it’s more than just recipes—it’s also a resource for choosing wholesome ingredients and cooking with intention.

Using a holistic nutrition approach, Mayra shares tips on how to select nourishing foods and combine them in ways that support better digestion and overall wellness.

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