Platanos Fritos (Sauteed Plantains)

READY IN: 11mins
Recipe by ElleFirebrand

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.

Top Review by Lainey39

This was very good! I love the subtle sweetness. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.

Ingredients Nutrition

Directions

  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.

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