Cornmeal-Crusted Fried Plantains with Spicy Guasacaca Dip

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 25 minutes, turns ripe plantains, fine cornmeal, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

2 large ripe plantains
3/4 cup fine cornmeal
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups vegetable oil
1 medium ripe avocado
1/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tbsp white vinegar
1 clove minced garlic
1 small jalapeño, seeded and chopped
1/4 cup olive oil
to taste salt

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Instructions

Step 1: Peel 2 large ripe plantains and cut them diagonally into 1/2-inch thick slices.
Step 2: In a shallow bowl, mix 3/4 cup fine cornmeal with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Heat 1 1/2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F (use a thermometer).
Step 4: Lightly press each plantain slice into the cornmeal mixture to coat both sides evenly.
Step 5: Fry the coated plantains in batches for 2-3 minutes per side until golden brown and crisp, then drain on paper towels.
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.
Step 7: Serve the crispy fried plantains hot with the spicy guasacaca dip on the side.