Using only 3 ingredients and a skillet, pan-fried plantain patties are an easy way to use up overripe plantains!
This side dish pairs perfectly with pork and seafood, or you can use the patties to make sliders and breakfast sandwiches. They’re paleo, gluten free, and Whole30-friendly.
Author’s Note: This post was originally published 6/30/15 and has been updated with better photos and tips to make the post more useful.
Quick plantain side dish with only 3 ingredients
It’s no secret that I’m a big fan of plantains, so I’m constantly looking for new ways to use them. Plantain patties were one of the first recipes I came up with that I knew was a hit right away.
The patties come together super quickly, but I have a couple tips to make everything go faster:
Use overripe plantains that are yellow with brown spots or almost completely brown. They’re easier to mash.
If you’re having trouble mashing with a fork, use a potato masher!
Don’t try to mash them into a super smooth consistency. A few chunks of plantain are a good thing.
I use tapioca flour with these — I’ve tested them numerous other ways and tapioca flour definitely wins in the texture department in this case.
That said, if you don’t have tapioca flour on hand, you can easily sub in arrowroot flour or potato starch. I’ve even had readers use cornstarch with good results. There’s a lot of flexibility here!
If cinnamon isn’t your thing, you can simply omit it. Or, use ¼ teaspoon of garlic powder instead for a savory spin!
How to pan fry fritters and patties
Pan-frying earns a spot as one of my favorite cooking methods. Armed with a cast iron skillet, this cooking method is incredibly easy and often quicker than baking.
How is pan-frying different from frying or deep frying?
Pan-frying uses a minimal amount of oil, usually just enough to lubricate the pan and prevent what you’re cooking from sticking. It makes for a crispy outside without drenching your food with oil.
When pan-frying patties or fritters, heat up the oil in a skillet. Then add a heaping dollop of batter and, if it’s too thick to spread on its own, use the back of a spoon or fork to flatten it out a little. Flip after a few minutes to cook each side, and there you have it!
The cast iron skillet you need in your life for this recipe
You can make these plantain patties in any skillet, dutch oven, or even a griddle. But my preferred gear? A cast iron skillet.
Sincerely, my cast iron skillet doesn’t move from my cooktop 95% of the time. I cook almost every day with my cast iron!
I definitely think it’s a worthwhile investment. Here’s my preferred brand and size!
Otherwise, visit my Amazon page to shop my other kitchen essentials.
More plantain recipes you’ve got to try
- Plantain Tortillas (Two Ways)
- Mashed Plantains (Sweet & Savory)
- Plantain Gnocchi with Savory Short Ribs
- 3 Ingredient Plantain Cake
- Flourless Plantain Skillet Brownie
- Flourless Plantain Empanadas
- Plantain & Olive Beef Bowls
Have you made these plantain patties? I’d love to hear what you think! Let me know in the comments below or tag me on Instagram!Print
Need a quick side dish for dinner? Make these crazy easy pan-fried plantain patties! Less than 5 ingredients and fast cook time.
- Peel the plantain and place in a medium-sized bowl. Ripe and over-ripe plantains should peel much easier than green plantains, so it shouldn't be too much effort to peel it. Using a fork, mash the plantain.
- Add the tapioca flour and cinnamon to the mashed plantain, mixing well. You'll want to make sure there are no large chunks of plantain, but small chunks are just fine.
- Heat a cast iron skillet over medium heat. Add a couple tablespoons of your favorite cooking fat and allow it to get hot.
- Using 2-3 tablespoons for each patty, drop the plantain mixture into the skillet and fry for about 2 minutes on each side or until lightly browned.
- Serving Size: ~5 plantain patties
Keywords: Crazy Easy Pan-Fried Plantain Patties