Deep Fried Ripe Plantain with Peanut Dip
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Sweet, ripe plantain gets coated in a light, crisp flour batter and deep fried until golden, then served alongside a bold peanut dip that balances sweet, spicy, and tangy in every bite. It’s the kind of snack that disappears fast, perfectly sweet on its own, but the peanut dip takes it to another level entirely.
This recipe is naturally allium-free, so it fits right in with the rest of the My Kitchen My Home collection, no onion or garlic anywhere in sight, just bold, honest flavor.
Why You’ll Love This Recipe
Crispy outside, soft inside. The flour batter fries up light and crisp while the ripe plantain stays soft and caramel-sweet inside.
Bold peanut dip. Spicy, sweet, and tangy all at once, thanks to tamarind and chili peppers.
Simple ingredients. Everything comes from the pantry, no specialty shopping trip required.
Naturally allium-free. Like every recipe on My Kitchen My Home, this one is free of onions, garlic, shallots, and leeks.
Prep Time
20 mins
Cook Time
20 mins
Serving
4
Total Time
40 mins
Ingredients
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Equipment
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Method
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Notes
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Method
Tip
Use very ripe plantains. Look for plantains with mostly black, spotted skin, the riper the plantain, the sweeter and softer it will be inside.
Don’t overcrowd the pot. Frying in small batches keeps the oil temperature steady and the batter crisp.
Rest the batter. Letting the batter sit for 5 minutes before frying helps the baking powder activate for a lighter, crispier coating.
Adjust the heat. Add more or less chili pepper to the dip depending on how spicy you like it.
Storage
- Fried plantain: Best eaten fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in the oven or air fryer to re-crisp.
- Peanut dip: Store in an airtight container in the refrigerator for up to 1 week.
Frequently Asked Questions
Can I use unripe or green plantains instead? Ripe plantains are recommended for this recipe since they’re naturally sweet and soft, which pairs well with the crispy batter. Green plantains are starchier and less sweet and typically better suited to savory preparations like tostones.
What can I substitute for tamarind in the peanut dip? A mix of lime juice and a touch of brown sugar can mimic tamarind’s sweet-tart flavor if you don’t have tamarind on hand, though the flavor will be slightly different.
Can I bake the plantain instead of deep frying? Deep frying gives the classic crisp batter coating, but you can bake the battered pieces at 400°F (200°C) on a well-oiled baking sheet for about 20–25 minutes, flipping halfway, for a lighter version. The coating will be less crisp than fried.
Can I make the peanut dip ahead of time? Yes, the peanut dip actually benefits from resting, as the flavors deepen after a few hours in the refrigerator.
This recipe is part of the My Kitchen My Home recipe collection
