Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried plantain cakes served with a zesty cilantro-lime yogurt dip, perfect as a savory snack or appetizer. This latin american-inspired snacks ready in about 25 minutes layers medium, peeled and diced ripe plantains, all-purpose flour, finely chopped scallions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 medium peeled and diced ripe plantains into a food processor and pulse until coarsely mashed but still slightly chunky.
  2. Step 2: Transfer mashed plantains to a bowl and mix in 1/2 cup all-purpose flour, 2 finely chopped scallions, 3/4 tsp salt, and 1/4 tsp black pepper until a thick batter forms.
  3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering.
  4. Step 4: Scoop 3 tbsp portions of the plantain batter into the skillet, flattening each into 3-inch diameter cakes. Cook for 3-4 minutes per side until golden brown and cooked through.
  5. Step 5: Meanwhile, in a small bowl whisk together 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 minced small garlic clove until smooth.
  6. Step 6: Drain cooked plantain cakes on paper towels and serve warm with the cilantro-lime yogurt dip on the side.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt Dip take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt Dip?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt 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 Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt 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.

What goes well with Pan-Fried Plantain Cakes with Cilantro-Lime Yogurt Dip?

Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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