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1/6 Photos of Platanos Fritos (Sauteed Plantains)
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.
Units: US | Metric
Serving Size: 1 (93 g)
Servings Per Recipe: 4