Plantanos Fritos--Fried Plantains

comments (6) February 28th, 2014

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cookinwithherbs susan belsinger, contributor
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You can eat plantains when they are green--they taste more vegtable-like and starchy--or wait until they are ripe (yes they turn black when they are ripe and are firmer than a ripe banana) and then they are sweet. I like them both ways.
Peel the plantains--they are harder to peel than a banana--you will need to do it with a sharp knife. Split the plantains lengthwise down the middle to saute. Or cut them into slices on the diagonal.
Saute the plantains on a hot griddle with a bit of oil until golden brown on both sides. Serve hot with a squeeze of lime.
You can eat plantains when they are green--they taste more vegtable-like and starchy--or wait until they are ripe (yes they turn black when they are ripe and are firmer than a ripe banana) and then they are sweet. I like them both ways.Click To Enlarge

You can eat plantains when they are green--they taste more vegtable-like and starchy--or wait until they are ripe (yes they turn black when they are ripe and are firmer than a ripe banana) and then they are sweet. I like them both ways.

Photo: Susan Belsinger

Ingredients:
Allow one plantain per person; this recipe serves 2.

2 plantains, peeled and sliced lengthwise in half
About 1 tablespoon coconut oil or other oil of choice
Lime wedges for garnish

Peel and prepare the plantains. Green plantains are vegetable-like and contain more starch, they are firm in texture. Even when they are mature, with a black skin, they are firmer than a banana. When ripe they are sweeter, more like a banana. I like them both ways--I sort of like them in between green and ripe--that way you get starch and sweetness.

In many countries they are sauteed in palm oil, since both crops tend to grow in the same climate. Another tropical tree, I like to use coconut oil for flavor and browning. Heat a griddle or skillet over medium heat, add the oil and then place the plantains, cut side down. Cook for about 5 minutes, until golden brown, pressing down on the plantains with the back of a spatula or flat, pan lid to smash them a little. Turn them and cook for another 5 minutes until golden brown and tender.

Serve immediately with a squeeze of lime, if desired. Traditionally plantanos are always served con frijoles.


posted in: fried plantains, plantanos fritos

Comments (6)

harjotsingh25 writes: This is very useful.
Posted: 6:05 am on August 18th
rickyfletcher writes: good for health banana
Posted: 5:41 am on February 16th
DimJone writes: wow great...
Posted: 4:39 am on February 16th
roberto15 writes: very tasty
Posted: 3:40 am on February 16th
preston10 writes: good work
Posted: 1:53 am on February 16th
bobbyevans6 writes: Great One
Posted: 1:44 am on January 2nd
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