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."
photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
photo by CandyTX photo by CandyTX
photo by januarybride photo by januarybride
photo by januarybride photo by januarybride
photo by mary winecoff photo by mary winecoff
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  • 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.

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  1. This was very good! I love the subtle sweetness. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.
  2. 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.
  3. Very easy to make and a tasty side to our dinner of Recipe #456709 and Recipe #456917. Thanks.
  4. Yum yum yum! I used a black skinned plantain and enjoyed the little bit of sweetness it gave. I used corn oil. Thanks! Made for the Epicurean Queens, ZWT 2009!
  5. This is really going to be one ot those that boils down to if you like plantains or not. I do so I enjoyed them and especially as it was so easy to throw together. I had it along side black beans and rice for lovely tropical vegetarian meal. Made for Chow Hounds on ZWT5.


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