ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Plantains (Plátanos Fritos)

Yield 4 servings (serving size: 6 plantain slices)
The pintón type of plantain, yellow with a few black spots, is used here because it holds its shape when cooked. If only green plantains are available, ripen them at room temperature for a few days.

Ingredients

  • 2 plantains, yellow with some black spots (about 1 pound)
  • 1 tablespoon canola oil
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 140
  • caloriesfromfat 24 %
  • fat 3.8 g
  • satfat 0.4 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 1.2 g
  • carbohydrate 28.5 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 121 mg
  • calcium 3 mg

How to Make It

  1. Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.

  2. 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.