Sautéed Plantains (Plátanos Fritos)

recipe
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.

Yield:

4 servings (serving size: 6 plantain slices)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Maria Baez Kijac,

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note