Platanos Fritos (Sauteed Plantains) Recipe #307686
Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America.
11 min | 5 min prep
SERVES 4
- 2 plantains, yellow with some black spots
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
- Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
- Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.
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5 stars