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Dole’s Hot and Spicy Plantains

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Total Time (minutes)
30
Difficulty
2
Servings
6
Ingredients
6
Total Prep Time: 15 minutes
Calories Per Serving: 180
Nutrients

Nutrition Facts

Serving Size 123g

Amount per serving
Calories 180 Calories from fat: 70
% Daily Value*
Fat 7 g 11 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 135 mg 6 %
Potassium 460 mg 13 %
Carbohydrate 30 g 10 %
Fiber 2 g 8 %
Sugars 14 g
Protein 3 g
Vitamin A 20 %
Vitamin C 35 %
Calcium 2 %
Iron 4 %
Vitamin B6 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1/2 cup Greek low-fat yogurt 
  • 2 tablespoons sriracha 
  • 1 tablespoon fresh lime juice 
  • 3 ripe DOLE® Plantains, peeled 
  • ¼ cup olive oil 
  • 2 cloves garlic, peeled and minced 
  • Salt and freshly cracked black pepper

Directions

  1. Combine yogurt, sriracha sauce and lime juice in small bowl. Stir well. Set aside.
  2. Cut plantains on a bias into 1-inch thick pieces.
  3. Pour the oil in a large heavy frying pan over medium high heat. When the oil is hot, add the plantains and fry for 5 minutes on both sides or until golden brown.
  4. Drain plantains on paper towel, and sprinkle with salt, black pepper, and minced garlic. With a flat bottomed, heat proof bowl, smash the plantains to ¼” thickness. Return plantains to hot oil and fry until dark golden brown and crisp, about 5 minutes.
  5. Remove from the pan, drain again on a paper towel and serve while hot with the sriracha dipping sauce.
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Dole’s Hot and Spicy Plantains Prep Time:15 minutes Cook time:30 minutes Serves: 6
Nutrition facts: 180 Calories, 7 grams fat
Ingredients: 1/2 cup Greek low-fat yogurt , 2 tablespoons sriracha , 1 tablespoon fresh lime juice , 3 ripe DOLE® Plantains, peeled , ¼ cup olive oil , 2 cloves garlic, peeled and minced , Salt and freshly cracked black pepper, Directions:Combine yogurt, sriracha sauce and lime juice in small bowl. Stir well. Set aside.Cut plantains on a bias into 1-inch thick pieces.Pour the oil in a large heavy frying pan over medium high heat. When the oil is hot, add the plantains and fry for 5 minutes on both sides or until golden brown.Drain plantains on paper towel, and sprinkle with salt, black pepper, and minced garlic. With a flat bottomed, heat proof bowl, smash the plantains to ¼” thickness. Return plantains to hot oil and fry until dark golden brown and crisp, about 5 minutes.Remove from the pan, drain again on a paper towel and serve while hot with the sriracha dipping sauce.