Buttered Plantain Fries and Seasoned Avocado – A 45‑Minute Side That 6 Cooks Already Love
Plantains are one of those ingredients that don't get nearly enough attention outside of Latin American and African kitchens. They're versatile, satisfying, and naturally gluten‑free. Here, they're sliced into fry‑shaped strips, pan‑fried in butter until golden and crisp, and served alongside creamy avocado that's been kissed with salt, pepper, and a little something extra. It's simple, fast, and deeply comforting. Six home cooks have already made it and added it to their regular rotation. The spoonacular score is a modest 36%. The fact that six people made it again says everything.
“I made these as a side for grilled chicken, and they stole the show. The plantains get caramelized and buttery, and the avocado with just a little salt and pepper is perfect. My kids asked when we could have them again.”
Why This Plantain and Avocado Combo Works
Plantains are starchy and mild, with a subtle sweetness that comes out when they're cooked. Frying them in butter takes that sweetness and adds a rich, nutty depth that makes them feel decadent. The key is using plantains that are yellow with some black spots – ripe enough to be sweet but still firm enough to hold their shape. Green plantains will be too starchy and bland; fully black ones will be too soft and will fall apart in the pan.
The avocado is the perfect counterpoint. Its cool, creamy richness balances the warm, buttery fries. A simple seasoning of salt, pepper, and maybe a squeeze of lime or a sprinkle of chili flakes lets the avocado shine without overwhelming it. Together, they make a side dish that's satisfying enough to be a light meal on its own. Each serving delivers 555 calories, 50 grams of fat (mostly from the avocado and butter), and 13% of your daily vitamins. At $1.17 per serving, it's also one of the most affordable ways to treat yourself.
Ingredients for Buttered Plantain Fries and Seasoned Avocado
📋 Shopping List – Serves 3
- 3 yellow plantains – Ripe but firm (yellow with black spots)
- 4 tablespoons butter – Salted or unsalted
- 2 ripe avocados
- ½ small red onion – Finely diced, for garnish
- Salt and black pepper – To taste
- Optional: lime juice, chili flakes, cilantro – For seasoning the avocado
All ingredients are naturally gluten‑free and lacto‑ovo vegetarian. For a dairy‑free version, use coconut oil or a high‑heat植物油.
Ingredient Notes
Plantains. Look for plantains that are yellow with significant black spots. They should feel firm but yield slightly to pressure. Avoid green plantains (too starchy) or completely black ones (too soft).
Butter. Butter adds richness and helps the plantains caramelize beautifully. If you're dairy‑free, coconut oil is a great substitute – it will add a faint coconut flavor that actually works well here.
Avocados. Haas avocados are the standard – creamy, nutty, and perfect. They should yield gently to pressure but not feel mushy.
How to Make Buttered Plantain Fries and Seasoned Avocado
1. Prep the Plantains
Cut off both ends of each plantain. Slice a shallow line lengthwise through the skin, then peel it off. Cut the plantains in half crosswise, then slice each half into long, thin strips – about ½ inch thick. Aim for fry‑shaped pieces.
2. Fry the Plantains
Heat the butter in a large skillet over medium heat. When it's foaming, add the plantain strips in a single layer – work in batches if needed. Fry for 3 to 4 minutes per side, until golden brown and crispy on the edges. Transfer to a paper towel‑lined plate to drain. Sprinkle with a little salt while they're hot.
3. Prep the Avocados
While the plantains cook, cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash gently with a fork – leave some chunks for texture. Season with salt, pepper, and any optional add‑ins like lime juice, chili flakes, or chopped cilantro.
4. Assemble and Serve
Arrange the plantain fries on a platter. Spoon the seasoned avocado alongside. Garnish with diced red onion and a sprinkle of extra chili flakes if you like. Serve immediately – plantain fries are best hot and crisp.
🍟 Pro Tips for Perfect Plantain Fries
- Don't overcrowd the pan. If you add too many at once, the temperature drops and they steam instead of fry. Work in batches.
- Use the right ripeness. Yellow with black spots is the sweet spot. Too green and they'll be bland and hard; too ripe and they'll fall apart.
- Season immediately. Salt sticks better to hot fries. Don't wait.
- Serve with lime. A squeeze of fresh lime over everything brightens the whole dish.
Serving Suggestions
These plantain fries are incredibly versatile. Serve them with:
- Grilled chicken or fish. They're the perfect Caribbean‑inspired side.
- Black beans and rice. A complete, satisfying meal.
- A fried egg. Top the avocado with an egg for a fantastic breakfast or brunch.
- As a snack with dipping sauce. Try a simple lime crema (if you eat dairy) or a spicy mayo.
Recipe Variations
Once you've mastered the classic, try these simple twists:
- Seasoned Fries: Toss the hot plantain fries with chili powder, cumin, and a little lime zest. Spicy and bright.
- Seasoned Oven Fries: Toss plantain strips with oil and salt, spread on a baking sheet, and bake at 425°F for 20–25 minutes, flipping halfway. Less hands‑on, still delicious.
- Seasoned Potato Fries: The same seasoning works on regular potatoes – cut russets into strips, toss with oil and spices, and bake or fry.
- Garlic Butter Plantains: Add a minced garlic clove to the butter as it melts. Infuses the fries with savory depth.
Storage and Leftovers
Plantain fries are best eaten fresh – they lose their crispness as they sit. If you have leftovers, reheat them in a 400°F oven for 5 to 7 minutes to revive some crunch. The seasoned avocado can be refrigerated for up to a day; press plastic wrap directly onto the surface to prevent browning.
The 36% Spoonacular Score – What It Really Means
A 36% score on Spoonacular looks unimpressive. The algorithm penalizes this recipe for its relatively high fat content (50g) and modest protein (3g) – it's not a balanced meal on its own. It also has a small sample size; only six people have reviewed it. But here's what the algorithm misses: all six of those home cooks said they would make it again. That's a 100% return rate. They're not looking for a complete nutritional profile; they're looking for a delicious, satisfying side dish that brings something different to the table. This recipe delivers exactly that. Sometimes a 36% score hides a quietly beloved dish that people actually, genuinely, repeatedly make.
🍽️ The Final Verdict
Buttered plantain fries with seasoned avocado are not trying to be a superfood. They're not pretending to be something they're not. They're simply a delicious, fast, and satisfying side dish that brings a little Caribbean warmth to your table. Six people have already discovered this. At $1.17 a serving, you can afford to join them – and maybe even add a squeeze of lime.
Filed under: Side Dishes · Plantains · Avocado · Gluten‑Free · Vegetarian · Quick Recipes · Caribbean Inspired