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Sautéed Plantains (Plátanos Fritos)

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.

Cooking Light JUNE 2008

  • Yield: 4 servings (serving size: 6 plantain slices)

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.

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
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Sautéed Plantains (Plátanos Fritos) recipe

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