Sautéed Plantains (Plátanos Fritos)

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 24%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.2g
  • Carbohydrate: 28.5g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 121mg
  • Calcium: 3mg

Ingredients

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

Preparation

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

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

Add Note

Sautéed Plantains (Plátanos Fritos) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy