Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet ripe plantains coated in a crunchy cornmeal crust and fried to golden perfection, paired with a tangy, spicy Venezuelan guasacaca dipping sauce. This latin american-inspired snacks (vegetarian) ready in about 25 minutes blends large ripe plantains, fine cornmeal, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel 2 large ripe plantains and cut them diagonally into 1/2-inch thick slices.
  2. Step 2: In a shallow bowl, mix 3/4 cup fine cornmeal with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 1 1/2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F (use a thermometer).
  4. Step 4: Lightly press each plantain slice into the cornmeal mixture to coat both sides evenly.
  5. Step 5: Fry the coated plantains in batches for 2-3 minutes per side until golden brown and crisp, then drain on paper towels.
  6. Step 6: For the guasacaca dip, combine 1 medium ripe avocado, 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1 clove minced garlic, 1 small seeded chopped jalapeño, 2 tbsp white vinegar, and 1/4 cup olive oil in a blender. Blend until smooth and season with salt to taste.
  7. Step 7: Serve the crispy fried plantains hot with the spicy guasacaca dip on the side.

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Frequently asked questions

How long does Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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