Twice-Fried Green Plantains with Garlic and Epazote
Crisp, golden plantain slices fried twice and finished with a fragrant garlic and epazote seasoning, a traditional Puerto Rican side dish. This puerto rican-inspired quick meals (vegetarian) ready in about 45 minutes pairs large (1.5 lbs) Green plantains, Vegetable oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 large (1.5 lbs) Green plantains
- 1 cup Vegetable oil
- 3 cloves, minced Garlic
- 1/4 cup, chopped Epazote
- 1 tsp Salt
Instructions
- Step 1: Peel the plantains and cut into 1/2-inch thick slices. Pat dry with paper towels. In a deep skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering (350°F). Fry the plantain slices in batches for 3-4 minutes per side until golden brown. Transfer to a wire rack to drain.
- Step 2: In the same skillet, add the remaining 1/2 cup oil and heat to 350°F. Add the fried plantains and fry for 2-3 minutes until very crisp. Drain on paper towels.
- Step 3: Heat 1 tsp oil in a small skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1/4 cup chopped epazote and cook for 1 minute. Season with 1 tsp salt and pour over the fried plantains.
Frequently asked questions
How long does Twice-Fried Green Plantains with Garlic and Epazote take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Twice-Fried Green Plantains with Garlic and Epazote?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Twice-Fried Green Plantains with Garlic and Epazote?
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 Twice-Fried Green Plantains with Garlic and Epazote 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 Twice-Fried Green Plantains with Garlic and Epazote 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.
What others are saying
- ★★★★★
The garlic and epazote combination was perfect.
- ★★★★★
This is my new go-to side dish for grilled meats.
- ★★★★★
So easy and quick, and the twice-fried method really made them crispy.
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