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buffalo plantains

Frying plantains that are not overly ripe makes a crispy and sensational vehicle for buffalo sauce!
cutting board
french knife
saute pan
heavy duty spatula
tongs for lifting, tossing
stainless steel bowl for tossing sauce

*   plantains that are not fully ripe or black (1 plantain will make around 11-12 pieces
*   oil of choice for frying

*   for medium hot Sauce
3/4 cup water
1 TBL potato starch (or corn starch or tapioca starch)
1/4 cup plus 2 TBL vegan hot sauce (such as tabasco or red hot)
1 tsp vegan margarine or vegan butter
(whisk together in saucepan and heat until thick with coating ability)

*   for ranch dressing
to taste...garlic powder
to taste...onion powder
to pepper
1 TBL minced parsley or dry parsley
to taste...dill
to taste... a little extra lemon juice or cider vinegar
1-2 TBL vegan milk to thin out
(whisk together in bowl and refrigerate)


Carve and peel the plantains with the french knife and compost or disgard the peels.  Cut into sizable strips that you are comfortable with.  Fry in hot oil of your choice until hard, brown and crispy.  

Hold...wrapped in frig until ready to toss with sauce and eat.

Bake in hot oven when heating up and toss with hot buffalo sauce.  Serve with celery, carrot sticks and ranch dressing.


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