Platanos Fritos (Sauteed Plantains)

4.5(10)

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.

by ElleFirebrand·published 2008-06-05

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Vegetable

Servings

4 serving(s)

Total time

11 min

prep 5 min

Calories / serving

140 kcal

Ingredients (3)

serves

2 plantains, yellow with some black spotsplantain
1 tablespoon canola oilcanola-oil
1/4 teaspoon kosher saltsalt

Instructions (2 steps)

01Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
02Heat 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.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.