Perfectly cooked plantains require ripe fruit. If these starchy cooking bananas stand until they have plenty of black spots and are moderately soft, they'll fry up nice and sweet and caramelize outside as they brown. The recipe comes from Shani Jones-Taye, co-owner of Peaches Patties, a Jamaican food kiosk in San Francisco.

This Story Originally Appeared On sunset.com

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Recipe Summary test

total:
25 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel plantains and cut each into 4 or 5 pieces on a diagonal.

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  • Heat oil in a large frying pan over medium heat until rippling, about 5 minutes. Add plantains and cook, turning as needed, until deep golden brown and softened but not squishy when squeezed with tongs, about 15 minutes. Drain on paper towels. Sprinkle with salt if you like.

Source

Peaches Patties, San Francisco

Nutrition Facts

180 calories; calories from fat 24%; protein 1.5g; fat 5.1g; saturated fat 0.8g; carbohydrates 37g; fiber 2.6g; sodium 4.6mg.
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