reen Onion Sauce with Fried Plantains (Whole30, AIP, Paleo)
This Green Onion Sauce with Fried Plantains is a vibrant, Cuban-Chinese-inspired side dish featuring a tangy, 4-ingredient green onion mojo paired with sweet, crispy plantains. Simple yet bursting with flavor, this Whole30, AIP, and paleo-friendly recipe is perfect for elevating any meal. The zesty sauce complements the plantains’ sweetness, making it a crowd-pleasing addition to your table.
reen Onion Sauce with Fried Plantains (Whole30, AIP, Paleo)
4
servings10
minutes15
minutes71
kcalIngredients
Green Onion Sauce
6 bunches green onions, trimmed and chopped
10 cloves garlic, peeled
1 cup avocado oil
1 tsp salt (adjust to taste)
Fried Plantains
1–2 ripe plantains (yellow with some black spots), peeled and sliced
1/4 cup avocado oil (or coconut oil/tallow for frying)
Salt to taste
Directions
- In a food processor, combine green onions, garlic, and salt. Pulse until finely minced. Transfer to a heat-safe bowl with enough room for oil.
- Heat 1 cup avocado oil in a small saucepan over medium-high heat until it reaches frying temperature (test by inserting a wooden spoon; it should sizzle).
- Carefully pour hot oil over the green onion mixture. Let sizzle, then stir or whisk for 30 seconds. Let sit uncovered for 30 minutes. Adjust salt if needed.
- For plantains, heat 1/4 cup avocado oil in a large skillet over medium-high heat until it reaches frying temperature.
- Peel plantains and slice into 1/4-inch diagonal pieces. Fry slices without crowding for 3–4 minutes per side until golden brown.
- Transfer plantains to a paper towel-lined plate using a slotted spoon. Sprinkle with salt.
- Serve plantains with generous spoonfuls of green onion sauce. Store extra sauce for other dishes.
Serving Suggestions
Pair this Green Onion Sauce with Fried Plantains with grilled meats, roasted vegetables, or a simple salad for a balanced meal. The sauce’s tangy bite also complements eggs, seafood, or zucchini noodles, making it a versatile addition to any paleo or Whole30 menu. Serve with a refreshing drink like sparkling water with lime for a vibrant meal.
Why This Paleo-Friendly Dish?
This recipe blends the bright, tangy flavors of a Cuban-inspired mojo with the simplicity of Chinese scallion sauce, using just four ingredients for the sauce. The sweet, crispy plantains balance the sauce’s bold bite, creating a wholesome, allergen-friendly dish that’s Whole30, AIP, and paleo-compliant. Quick to prepare, it’s perfect for busy weeknights or impressing guests.
Tips for Success
- Choose ripe plantains (yellow with black spots) for natural sweetness; green bananas won’t provide the same flavor.
- Substitute avocado oil with light virgin olive oil for the sauce or coconut oil/tallow for frying.
- For an AIP twist, replace garlic with minced ginger for a traditional Chinese scallion sauce flavor.
- Store extra sauce in an airtight container in a cool, dry place for 4–5 days; shake before using.
- Fry plantains in small batches to ensure even cooking and crispiness.
- Use leftover sauce on meats, vegetables, or as a dipping sauce for added versatility.
