Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Maria Baez Kijac
Recipe by Cooking Light June 2008

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

140 calories; calories from fat 24%; fat 3.8g; saturated fat 0.4g; mono fat 2.1g; poly fat 1.1g; protein 1.2g; carbohydrates 28.5g; fiber 2.1g; iron 0.5mg; sodium 121mg; calcium 3mg.
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