Deep-fried plantain

A simple preparation with a beautifully crispy result.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Deep-fried plantain

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed: 



Preparation method

  • Peel the plantain.
  • Slice into long thin slices with the meat slicer. 
  • Deep-fry at 180°C until crispy.
  • Use two spoons to shape the plantain slices into waves while deep-frying. 
  • Store in an air-tight container.

Serving suggestions

  • As a component in a dessert composition with various preparations of banana. 
  • As a component in a dessert composition with vanilla, almond, and mango. 

Previous page