Prep 5 mins
Cook 6 mins
Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America.
- Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
- 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.
This was very good! I love the subtle sweetness. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.
I have never had plantains before. My boys kept saying "what's wrong with these bananas?" before I cooked them. They taste like french fries with just a hint of sweetness. Very easy to do and I tried something new! Made for ZWT7.