Sides · Caribbean

Stuffed Plantain Cups

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 27, 2026

These crispy plantain cups are the fun, edible bowls you did not know you needed. You fry thick plantain slices, press them into little cups, then fry again until golden and shatteringly crisp. Fill them with anything savory and you have an instant party favorite.

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Stuffed Plantain Cups

Why you'll love this

  • Naturally gluten-free edible cups that hold any filling.
  • Crispy outside, tender inside, and totally crowd-pleasing.
  • Just two ingredients before you add your favorite stuffing.
  • A fun way to dress up a simple side or appetizer.

EveryDayMeal recipe

Stuffed Plantain Cups

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Medium

Ingredients

  • 3 green plantains
  • 3 cups vegetable oil, for frying

Equipment

  • Deep pot or deep fryer
  • Slotted spoon or spider
  • Citrus squeezer or small glass
  • Paper towels
  • Thermometer

Instructions

  1. Peel the plantains, rinse them under cool water, then pat them completely dry so the oil does not spatter when they hit the pan.
  2. Cut each plantain into slices about 1 1/2 inches thick, keeping them even so they cook at the same rate.
  3. Pour the oil into a deep pot or fryer and heat it to about 350 degrees F, hot enough that a small piece sizzles right away.
  4. Carefully lower the plantain slices into the hot oil so they are fully submerged, and fry for about 7 minutes until they soften and turn pale gold.
  5. Lift them out and rest on a paper towel lined plate for about 5 minutes, just long enough to handle them without them drying out completely.
  6. While still warm, press each slice into a cup shape using a citrus squeezer or the bottom of a small glass, so the center hollows out and the edges flare up.
  7. Return the pressed cups to the hot oil and fry a second time until they are deep golden brown and crisp, 2 to 3 minutes.
  8. Drain on paper towels, then stuff with your favorite filling and serve right away while they are hot and crunchy.

Tips from the kitchen

  • Use firm green plantains, not ripe yellow ones, since green ones hold their shape and crisp up better.
  • Press the slices into cups while they are still warm and pliable; once they cool they crack instead of shaping.
  • Keep the oil steady around 350 degrees F so the cups fry fast and stay crisp instead of soaking up grease.

Estimated nutrition per serving: 230 cal · 2g protein · 38g carbs · 9g fat

Make it your own

  • Fill with seasoned ground beef, shredded chicken, or black beans for a hearty bite.
  • Top with guacamole, pico de gallo, or a spoonful of shrimp ceviche.
  • Sprinkle finished cups with salt and a pinch of garlic powder for extra flavor.

Storing & make-ahead

Fried cups are best eaten fresh and warm. If needed, store unfilled cups in an airtight container at room temperature for up to a day, then re-crisp in a 375 degree F oven for a few minutes before filling.

Good to know

Can I use ripe plantains?
Green or barely yellow plantains work best. Ripe ones are too soft and sweet to hold a cup shape.
Do I really need to fry twice?
Yes. The first fry softens them so you can press the shape, and the second fry sets it crisp and golden.
What can I press them with if I have no citrus squeezer?
The bottom of a small glass or a tostonera works great for pressing the hollow shape.
Can I air fry these?
You can, but the texture is less crisp. Brush with oil and air fry at 375 degrees F, pressing into shape between rounds.

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