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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (25g) Recipe makes 14 servings |
||
| Calories 31 | ||
| Calories from Fat 0 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 3.8g | ||
| Protein 0.3g | 0% | |
Ingredients
Directions
1
Heat approximately 1/4" oil in a medium skillet over medium heat.2
Peel the plantain, and cut at an angle, making slices about 3/4" thick.3
Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.4
When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.5
Serve hot.6
The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.
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- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Fruit > Tropical
- Cuisine > South American > Colombian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Dietary > Kid Pleaser > Toddlers
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Featured Reviews for This Recipe
From: Chef #584762
On Sep 10, 2007
I love fried plantains and boiled. When I fry my plantain I usually get the green ones. I slice them fry about 1 minute or so then I take them out mash it with a coffe cup or whatever you like add salt to taste and refry. I love these type of plantains with cheese or a dinner with rice, steak and veggies. I also like the sweet plantain in which I boil, add to soups or fry but these plantains would have to be purchased yellow rather than green for the sweet flavor.
From: GabyMex
On Aug 21, 2007
plantains are delicious!!!!! my mother in law is cuban and she was the one who cook them for me the first time.... i love them... thank you for add the recipe to this site...
From: CataE
On Jun 6, 2004
I live in Colombia, South America, and this is a very common side dish. You can prepare it cutting the plantain as describes above or (in slices) or cut it in small dices. Note: as ripe the plantain as good the recipe. I buy plantains and put in the fridge. When the outside is DARK the plantain is ready to prepare.
From: Chef-of-all-trades
On Apr 18, 2006
I am a plantain fiend. I love love LOVE sweet fried plantains. If I could I would eat them for breakfast (good with eggs), lunch (with a hot sandwich) and dinner (any salty meal works). Actually some days I do! To the poster who's plantains keep coming out too hard, here's the deal, you have to buy them so that the plantains are yellow black (the blacker the riper) but make sure they still feel firm, not mushy, through the skin, and have no mold. Another option is to buy them green to yellow and then leave them to continue to ripen on their own, again making sure they are still firm before eating them.
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