You don’t need to go searching through five grocery aisles or some specialty shop in the back end of town to make this. Fried plantains with a warm honey drizzle sound fancy, sure, but they’re ridiculously easy. And if you’ve never had sweet crispy plantains melting in your mouth with a touch of honey—get ready.
It’s that perfect mix of salty, sweet, crispy, soft… everything you want in a bite. And yes, it’s 100% gluten-free. No weird flours. No “substitutes.” Just real food.
I’m a chef who’s been gluten-free for over 12 years—so this kind of thing isn’t a side dish for me. It’s survival. And joy. Let’s get into it.
Why You’ll Be Making This Weekly
If you’ve got a ripe plantain and a hot skillet, you’ve basically won. This recipe works as a snack, side, dessert, or even breakfast. It’s cheap, super fast, and tastes like something you’d find at a Caribbean food truck.
A few reasons you’ll fall hard:
5 ingredients, tops. All local, all simple.
Crispy edges, caramelized centers. That fried goodness that hugs every slice.
Naturally gluten-free. No substitutions needed.
That honey. Warmed up, drizzled on top—just try not to lick the spoon.
Kids love it. Adults too. No one’s passing these up.
How to Serve These Like a Pro
Sure, they’re great by the handful standing over the kitchen counter, but if you want to serve them:
With brunch: Alongside eggs, avocado, and a little crumbled bacon.
As a side dish: Pairs beautifully with grilled chicken or pulled pork.
Snack time: Just you, the plate, and no one asking for a bite.
Dessert: Add a scoop of vanilla ice cream and go wild.
Chef’s Notes from My Kitchen
Oil matters. Don’t use butter—it burns. Coconut oil is okay but adds flavor. I stick to avocado oil for the best crisp.
Pan choice? Cast iron wins every time. Non-stick will work, but you don’t get that same golden crust.
Storage tips? Honestly…they’re best fresh. But if you have leftovers (rare), pop them in the oven at 350°F for 5–8 minutes to reheat. Don’t microwave—they get mushy.
Feeding a crowd? Double the batch and keep the cooked ones warm in the oven while you finish frying.
Why This Recipe Works
Here’s the deal: the sugar in ripe plantains naturally caramelizes when fried. You don’t need to add sugar, breading, or any kind of fancy coating. The heat does the work for you. That honey drizzle just finishes the job—adds shine, flavor, and pulls the whole thing together.
You’re not covering up the plantain. You’re making it shine.
From My Own Table
I grew up with a Southern mom and a Puerto Rican neighbor, which meant the smell of fried plantains was a regular thing. But going gluten-free years ago made me fall back in love with simple stuff like this. No thickeners, no binders, no label-reading. Just a fruit, a pan, some oil, and honey. It’s the kind of recipe you make once, and then never need to read again. Your hands remember it.
I’ve served these at family barbecues, fancy dinners, and one time at 2am after a long week when I just needed something comforting that wouldn’t wreck my stomach. They hit every time.
Ingredient Sourcing Tip
Every single thing in this recipe is easy to find at regular grocery stores in the U.S.
Plantains: Check the produce section near the bananas. Stores like Publix, Kroger, H-E-B, and even Walmart usually carry them. If they’re green, just wait a few days.
Honey: Local markets or farm stands often have the best raw honey. Look for wildflower or clover.
Cinnamon/Cayenne: Pantry staples. Go light on cayenne—you want a nudge, not a punch.
Gluten-Free Friendly? 100%
No tricks here. No sneaky gluten from sauces or additives. No flour dusting. Just real ingredients, real flavor.
This is the kind of recipe I wish someone had handed me when I first went gluten-free and felt like I had to give up flavor. You don’t.
Print
Gluten-Free Fried Plantains with Honey Drizzle
- Total Time: 15 minutes
- Yield: 2 to 3 servings 1x
- Diet: Gluten Free
Description
Crispy on the outside, soft and caramelized inside—these gluten-free fried plantains with a warm honey drizzle are the kind of side dish or snack you’ll make on repeat. No gluten, no fancy ingredients—just ripe plantains, oil, a pinch of salt, and a quick honey drizzle. Perfect for breakfast, snack time, or dessert.
Ingredients
Ingredients (Serves 2-3)
Alright. Here’s what you need, and yes, it’s short and sweet.
Fried Plantains
2 ripe plantains (yellow with black spots—don’t grab green ones)
2 to 3 tablespoons avocado oil or light olive oil (neutral flavor, high smoke point)
Pinch of sea salt (I like flaky salt, but any works)
Honey Drizzle
2 tablespoons local honey (raw if you can get it)
½ teaspoon cinnamon (optional, but adds a little warmth)
Tiny pinch of cayenne (totally optional, but real good if you like sweet heat)
Instructions
Slice off both ends with a sharp knife, then score the skin lengthwise. Use your thumbs to peel it back. Slice into diagonal pieces—about ½ inch thick. Diagonal cuts = more surface area = crispier bites.
Medium heat. Add your oil and give it a minute to shimmer. If your pan is too cold, the plantains will just soak up oil and go soggy. Too hot, and they’ll burn before cooking through. Aim for medium and steady.
Lay the slices in a single layer. Don’t crowd the pan—you want space between each one. Cook for about 3–4 minutes on the first side, until golden brown with crispy edges. Flip and repeat.
Keep your eyes on them. Don’t scroll Instagram. They go from golden to black real fast.
Move them to a paper towel-lined plate. Sprinkle with a bit of sea salt right away—while they’re hot. The salt clings better and makes the sweetness pop.
In a small bowl or saucepan, warm up your honey just slightly. Add cinnamon and cayenne if using. Stir it up.
You can microwave it for 10 seconds or warm it gently on the stove. Don’t boil it—just warm enough to drizzle.
Pile your crispy plantains on a plate. Drizzle that warm honey on top, right before eating. Don’t wait—they’re best hot.
Notes
Ripe plantains should be mostly black or heavily spotted—this means they’re sweet and ready to fry.
Use a cast iron pan if you can for the best golden crust.
Don’t skip the salt—it balances the sweetness.
Optional cinnamon or cayenne in the honey takes the flavor up a notch.
Best served fresh and hot. Reheat in oven to keep crispiness if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Snack / Dessert
- Method: Pan-Fried
- Cuisine: Caribbean-Inspired / American Gluten-Free
Nutrition
- Serving Size: Approx. ½ plantain (about 5–6 slices)
- Calories: 185
- Sugar: 9g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
